Street Corn Chicken Tostada Melts with Creamy Cilantro Lime Sauce
These Street Corn Chicken Tostada Melts are the ultimate Mexican-inspired dinner crispy tostada shells loaded with juicy grilled chicken, smoky charred corn, and melty cheese, all drizzled with a tangy cilantro lime cream sauce. Perfect for busy weeknights, taco nights, or as a fun party appetizer!
If you love Mexican street corn (Elote) and cheesy tostadas, this easy recipe will become a family favorite in no time.
Ingredients:
For the Tostadas:
4–6 corn tostada shells
2 cups cooked grilled chicken breast, sliced or chopped
1½ cups corn kernels (fresh, canned, or thawed frozen)
1 cup shredded Monterey Jack or pepper jack cheese
1 tablespoon olive oil
Salt & pepper to taste
For the Cilantro Lime Cream:
½ cup sour cream or Greek yogurt
Juice of 1 lime
1 tablespoon chopped fresh cilantro
1 clove garlic, minced
Pinch of salt
Optional Toppings:
Sliced jalapeños
Extra chopped cilantro
Crumbled cotija cheese
Dash of chili powder
Instructions:
1. Make the Cilantro Lime Cream:
In a small bowl, mix sour cream (or Greek yogurt) with lime juice, chopped cilantro, minced garlic, and a pinch of salt. Refrigerate until ready to use.
2. Char the Corn:
Heat olive oil in a skillet over medium heat. Add corn kernels and sauté 4–5 minutes until lightly charred. Season with salt and pepper.
3. Assemble the Tostadas:
Arrange tostada shells on a baking sheet. Layer with grilled chicken, charred corn, and shredded cheese.
4. Bake or Broil:
Broil for 2–4 minutes or bake at 400°F (200°C) for 5–7 minutes, until cheese is melted and bubbly.
5. Drizzle & Garnish:
Top with cilantro lime cream, sliced jalapeños, extra cilantro, cotija cheese, and a sprinkle of chili powder.
6. Serve & Enjoy:
Serve hot with lime wedges for extra zest.
Street Corn, Chicken Tostadas, Mexican Street Corn
