corn and chicken have great summery flavors, but what really makes this tostada
sing is the chipotle-lime cream sauce that holds everything on the shell. You
can buy prepared tostada shells or make them yourself following the directions
in the tip below.
in adobo sauce, minced, plus 2-1/2 Tbs. sauce (from one can of chipotles in
canola or vegetable oil; more as needed
finely grated lime zest
boneless, skinless chicken breast cutlets
1/2 cup sour
fresh lime juice
coarsely chopped cilantro
wedges, for serving (optional)
medium-high (400°F to 475°F) gas or charcoal grill fire.
In a medium
bowl, combine the minced chipotle and 2 Tbs. of the adobo sauce with the oil,
zest, oregano, and 1/2 tsp. salt.
chicken and toss to coat.
corn lightly with oil and season generously with salt.
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.
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.
sour cream with the lime juice, the remaining 1/2 Tbs. adobo sauce, and 1/4
evenly onto the tostada shells.
the corn, chicken, and cilantro.
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.
information (per serving): Calories (kcal): 300, Fat Calories (kcal): 160, Fat
(g): 18, Saturated Fat (g): 6, Polyunsaturated Fat (g): 4, Monounsaturated Fat
(g): 6, Cholesterol (mg): 75, Sodium (mg): 640, Carbohydrates (g): 34, Fiber
(g): 4, Sugar (g): 8, Protein (g): 28