Chipotle Chicken and Corn Tostadas
Ingredients
- 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)
Directions
- Prepare medium-high (400F to 475F) gas or charcoal grill fire
- 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.
- Brush the corn lightly with the 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 T. adobo sauce and 1/4 t. salt.
- Spread evenly onto the tostada shells.
- Top with the corn, chicken, and cilantro.
- 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.
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