Chipotle Chicken & Corn Tostadas

By lorik

Change it up next time you make Mexican food with this Chipotle Chicken & Corn Tostadas. It is super rich in flavors and textures that everyone will love!

Ingredients

• 1 chipotle in adobo sauce, minced
• 2 1/2 tablespoons adobo sauce
• 1 tablespoon canola or vegetable oil; more as needed
• 2 teaspoons lime zest, finely grated
• 1/2 teaspoon dried oregano
• Kosher salt
• 1 pound boneless, skinless chicken breast cutlets
• 3 ears corn, husked
• 1/2 cup sour cream
• 2 teaspoons fresh lime juice
• 8 tostada shells
• 1/2 cup coarsely chopped cilantro
• Lime wedges, for serving (optional)

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. In a medium bowl, combine the minced chipotle and 2 tablespoons of the adobo sauce with the oil, zest, oregano, and 1/2 teaspoon 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 tablespoon adobo sauce, and 1/4 teaspoon 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.