Fine Cooking Magazine - November/December 2020

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)

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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Ingredient Spotlight

IN THIS RECIPE
Chipotle Chiles In Adobo Sauce
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IN THIS RECIPE
Canola Oil
IN THIS RECIPE
Limes
FEATURED
Shishito Peppers

Reviews

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Reviews (11 reviews)

pastatx | 01/23/2020
Very good. Even my pretty picky son (teenager) enjoyed these. Will put in my rotation.
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.

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What We're Cooking Now

Name: Chipotle Chicken and Corn Tostadas
Yield: 4 servings
Cuisine: Latin American
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)