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Street Corn Chicken Tostada Melts with Cilantro Lime Cream

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These Street Corn Chicken Tostada Melts with Cilantro Lime Cream are a crispy, creamy, and flavor-packed twist on classic tostadas. With seasoned chicken, a creamy street corn topping, melted cheese, and zesty cilantro lime cream, they’re the perfect balance of bold flavors and satisfying textures.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 tostadas
  • Category: Dinner, Appetizer
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Gluten Free

Ingredients

  • For the Chicken Tostadas:
  • 2 cups cooked shredded chicken (rotisserie or leftovers)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 6 corn tostadas (store-bought or homemade)
  • 1 1/2 cups shredded Mexican blend or Monterey Jack cheese
  • For the Street Corn Topping:
  • 2 cups corn (fresh, canned, or frozen and thawed)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup cotija cheese, crumbled
  • 2 tablespoons lime juice
  • 1/2 teaspoon smoked paprika or chili powder
  • Salt, to taste
  • For the Cilantro Lime Cream:
  • 1/2 cup sour cream or Greek yogurt
  • 2 tablespoons lime juice and zest
  • 2 tablespoons fresh cilantro, chopped
  • 1 garlic clove, minced
  • Salt, to taste

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Season the shredded chicken with chili powder, cumin, garlic powder, salt, and pepper.
  3. Mix the street corn topping: combine corn, mayo, sour cream, cotija cheese, lime juice, paprika, and salt in a bowl.
  4. Place the tostadas on the baking sheet. Top each tostada with seasoned chicken, a spoonful of street corn topping, and a generous sprinkle of shredded cheese.
  5. Bake for 8–10 minutes until the cheese is melted and bubbly.
  6. While the tostadas bake, prepare the cilantro lime cream by whisking together sour cream, lime juice and zest, chopped cilantro, garlic, and salt.
  7. Once the tostadas are done, drizzle with cilantro lime cream and garnish with extra cotija, cilantro, or a squeeze of lime.

Notes

  • For extra protein and kick, add black beans or sliced jalapeños.
  • For a vegetarian version, skip the chicken and load up on corn, beans, and avocado.
  • Use grilled corn for a smoky flavor when in season.
  • Store components separately to keep tostadas crispy when reheating.
  • Adjust heat with chili powder or hot sauce for more spice.

Nutrition

Find it online: https://allcookedup.com/street-corn-chicken-tostada-melts-with-cilantro-lime-cream/