Street Corn Chicken Tostada Melts with Cilantro Lime Cream

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
A dash of chili powder

Directions

In a small bowl, whisk together sour cream (or Greek yogurt), lime juice, chopped cilantro, minced garlic, and a pinch of salt. Chill in the fridge until ready to use.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add corn kernels and sauté for 4–5 minutes until slightly charred. Season with salt and pepper to taste.

Lay the tostada shells on a baking sheet. Top each with a layer of grilled chicken, a spoonful of sautéed corn, and a generous sprinkle of shredded cheese.

Place under the broiler for 2–4 minutes, or bake at 400°F for about 5–7 minutes, until cheese is melted and bubbly.

Remove from the oven and drizzle with the cilantro lime cream. Garnish with optional toppings like sliced jalapeños, extra cilantro, cotija cheese, or chili powder.

Serve warm with extra lime wedges on the side for a zesty finish.