Street Corn Chicken Tostada Melts with Cilantro Lime Cream

These Street Corn Chicken Tostada Melts with Cilantro Lime Cream are a bold, crunchy, and flavor-packed twist on classic tostadas. Inspired by Mexican street corn (elote), each bite is layered with savory spiced chicken, creamy corn topping, melted cheese, and a drizzle of zesty cilantro lime cream. I love how easy they are to make and how every tostada delivers the perfect mix of crispy, creamy, cheesy, and tangy.

Why You’ll Love This Recipe

I love this recipe because it’s everything I want in a meal—bright, bold flavors with satisfying textures. The street corn topping adds sweetness and crunch, the chicken gives it a hearty bite, and the melted cheese ties it all together on a crisp tostada shell. The cilantro lime cream adds a cool, herby finish that takes it over the top. It’s great for weeknights, parties, or even a fun weekend lunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken Tostadas:

• Cooked shredded chicken (rotisserie or leftovers work great)

• Chili powder

• Cumin

• Garlic powder

• Salt and pepper

• Corn tostadas (store-bought or homemade)

• Shredded Mexican blend or Monterey Jack cheese

For the Street Corn Topping:

• Corn (fresh, canned, or frozen and thawed)

• Mayonnaise

• Sour cream

• Cotija cheese, crumbled

• Lime juice

• Smoked paprika or chili powder

• Salt

For the Cilantro Lime Cream:

• Sour cream or Greek yogurt

• Lime juice and zest

• Fresh cilantro, chopped

• Garlic, minced

• Salt

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment.

2. I season the shredded chicken with chili powder, cumin, garlic powder, salt, and pepper.

3. I stir together the corn topping in a bowl—mixing corn, mayo, sour cream, cotija cheese, lime juice, and paprika.

4. I lay the tostadas on the baking sheet and top each one with a layer of seasoned chicken, a spoonful of street corn topping, and a generous sprinkle of shredded cheese.

5. I bake the tostadas for about 8–10 minutes, or until the cheese is melted and bubbly.

6. While they bake, I whisk together the cilantro lime cream by combining sour cream, lime juice and zest, chopped cilantro, garlic, and salt.

7. Once the tostadas are done, I drizzle them with the cilantro lime cream and garnish with extra cotija, chopped cilantro, or a squeeze of lime if I like.

Servings and timing

This recipe makes about 6 tostadas, depending on how much filling I use. Prep time takes around 15 minutes, and baking takes 10 minutes—so I have a full meal ready in under 30 minutes.

Variations

Sometimes I add black beans or sliced jalapeños for extra protein and kick. If I want a vegetarian version, I skip the chicken and load up on corn, beans, and avocado slices. I’ve also used chipotle powder for a smokier flavor or topped everything with pickled red onions for tangy crunch.

storage/reheating

These are best eaten fresh while the tostadas are still crispy. If I have leftovers, I store the components separately in airtight containers and assemble just before reheating. To reheat, I pop assembled tostadas in the oven at 375°F for about 5–6 minutes until warmed through and crispy again.

FAQs

Can I use fresh grilled corn instead of canned?

Yes, I love using grilled corn when it’s in season. It adds a slightly smoky, charred flavor that really enhances the street corn topping.

Can I make these ahead of time?

I prep the components ahead (chicken, corn topping, and cilantro cream) and store them separately. I assemble and bake just before serving so the tostadas stay crisp.

What if I don’t have cotija cheese?

I substitute with feta cheese or shredded Parmesan. Both give a salty, crumbly texture similar to cotija.

Can I make this with flour tortillas?

Flour tortillas won’t crisp up the same way, but I’ve used them to make quesadilla-style melts in a skillet. Still delicious—just a different texture.

How spicy is this recipe?

It’s mild to medium depending on the seasoning. I adjust the chili powder or add hot sauce if I want more heat.

Conclusion

These Street Corn Chicken Tostada Melts with Cilantro Lime Cream are a flavor-packed, satisfying meal that I can throw together fast without sacrificing taste. With crunchy tostadas, creamy toppings, and fresh herbs, every bite delivers a delicious mix of textures and zesty, savory goodness. It’s one of those recipes I keep coming back to whenever I want something fun, fresh, and full of flavor.