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Recipe

Chipotle Chicken and Corn Tostadas

By Ruth Kaplan June/July 2016 Issue
Scott Phillips

Servings: 4

Charred corn and chicken have great summery flavors, but what really makes this tostada sing is the chipotle-lime cream sauce that holds everything on the shell. You can buy prepared tostada shells or make them yourself following the directions in the tip below.

Ingredients

  • 1 chipotle in adobo sauce, minced, plus 2-1/2 Tbs. sauce (from one can of chipotles in adobo sauce)
  • 1 Tbs. canola or vegetable oil; more as needed
  • 2 tsp. finely grated lime zest
  • 1/2 tsp. dried oregano
  • Kosher salt
  • 1 lb. boneless, skinless chicken breast cutlets
  • 3 ears corn, husked
  • 1/2 cup sour cream
  • 2 tsp. fresh lime juice
  • 8 tostada shells
  • 1/2 cup coarsely chopped cilantro
  • Lime wedges, for serving (optional)

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 75
  • Sodium (mg): 640
  • Carbohydrates (g): 34
  • Fiber (g): 4
  • Sugar (g): 8
  • Protein (g): 28

Preparation

  • Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. In a medium bowl, combine the minced chipotle and 2 Tbs. of the adobo sauce with the oil, zest, oregano, and 1/2 tsp. salt. Add the chicken and toss to coat.
  • Brush the corn lightly with oil and season generously with salt. Grill the chicken and corn, turning the chicken once and the corn a few times, until the chicken is cooked through, 4 to 7 minutes, and the corn is charred in spots, about 12 minutes.
  • Transfer to a cutting board, let rest for a few minutes, and then cut the chicken into bite-size pieces and cut the corn off the cob.
  • Mix the sour cream with the lime juice, the remaining 1/2 Tbs. adobo sauce, and 1/4 tsp. salt. Spread evenly onto the tostada shells. Top with the corn, chicken, and cilantro. Serve with the lime wedges on the side, if using.

Tip

Bake your own tostada shells: Arrange eight 6-inch corn tortillas on baking sheets in a single layer. Brush lightly on both sides with canola oil and sprinkle with kosher salt. Bake in a 400°F oven, flipping once, until golden and crisp on both sides, 9 to 12 minutes.

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Reviews (10 reviews)

  • KenBrechen | 06/28/2019

    Odd instruction. If I were to "arrange eight 6-inch corn tortillas on baking sheets in a single layer" I would have a single pile of 6 corn tortillas.

  • jrkent | 04/04/2019

    A quick and tasty dinner. I marinated the chicken for a few hours and then salted while on the grill; it turned out very flavorful. The adobo-lime sour cream added the perfect acidity to the dish. Of note, two ears of corn would be sufficient as I had quite a bit of extra corn. I'll definitely be making this again in the future.

  • user-5098503 | 07/20/2018

    Delicious! We used small street taco sized flour tortillas warmed on the grill, and I typically increase my seasonings in a marinade. I also allowed the chicken to marinade for a few hours. This was a fairly easy recipe, and my guy is pretty picky about his tacos...and he kept going on and on about them!

  • Maydai | 07/24/2017

    These were delicious! Personally I didn't care much for them without lime squeezed over the top as they were just "ok" but the lime really makes these. Definitely would recommend, although I think if I make them again I will marinate the chicken a little longer rather than just tossing it in the chipotle sauce.

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