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Chipotle Chicken and Corn Tostadas

May 30, 2016



  • 1 chipotle in adobo sauce, minced, plus 2 1/2 T. Sauce from can
  • 1 T. canola or vegetable oil; more as needed
  • 2 t. finely grated lime zest
  • 1/2 t. dried oregano
  • Kosher salt
  • 1 lb. boneless, skinless chicken breast cutlets
  • 3 ears corn, husked
  • 1/4 c. sour cream
  • 2 t. fresh lime juice
  • 8 tostada shells
  • 1/2 c. coarsely chopped cilantro
  • Lime wedges, for serving (optional)



  1. Prepare medium-high (400F to 475F) gas or charcoal grill fire
  2. In a medium bowl, combine the minced chipotle and 2 T. of adobo sauce with the oil, zest, oregano and 1/2 t. salt.  Add the chicken and toss to coat.
  3. Brush the corn lightly with the oil and season generously with salt.
  4. 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.
  5. 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.
  6. Mix the sour cream with the lime juice, the remaining 1/2 T. adobo sauce and 1/4 t. salt.
  7. Spread evenly onto the tostada shells.
  8. Top with the corn, chicken, and cilantro.
  9. Serve with the lime wedges on the side, if using


Bake your own tostada shells

  • Arrange 8 6-inch corn tortillas on baking sheet in a sing layer.
  • Brush lightly on both sides with canola oil and sprinkle with kosher salt.
  • Bake in a 400F oven, flipping once until golden and crisp on both sides, 9 to 12 minutes.

From → Chicken, Recipes

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