Street Corn Chicken Tostada Melts with Cilantro Lime Cream
A bold, Mexican-inspired dish that combines crispy tostadas, juicy seasoned chicken, creamy street-style corn, and melty cheese. Finished with a bright cilantro-lime cream, these tostada melts are crunchy, creamy, tangy, and slightly smoky—perfect for a quick dinner, party appetizer, or fun weeknight meal.
Time Required
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings (8 tostada melts)
Ingredients
For the Chicken
2 cups cooked shredded chicken (rotisserie works well)
1 tsp chili powder
½ tsp smoked paprika
½ tsp garlic powder
½ tsp cumin
Salt and black pepper to taste
1 tbsp olive oil
For the Street Corn Topping
1½ cups corn kernels (fresh, frozen, or grilled)
2 tbsp mayonnaise
2 tbsp sour cream
¼ cup crumbled cotija cheese (or feta)
½ tsp chili powder
1 tbsp lime juice
2 tbsp chopped cilantro
For the Cilantro Lime Cream
½ cup sour cream
2 tbsp mayonnaise
1 tbsp lime juice
2 tbsp finely chopped cilantro
1 small garlic clove, minced
Salt to taste
For Assembly
8 small tostada shells or baked corn tortillas
1 cup shredded Monterey Jack or mozzarella cheese
½ cup shredded cheddar cheese
Extra cilantro for garnish
Lime wedges (optional)
Instructions
1. Prepare the Chicken
Heat olive oil in a skillet over medium heat.
Add shredded chicken, chili powder, paprika, garlic powder, cumin, salt, and pepper.
Toss well and cook for 4–5 minutes until warm and slightly crispy.
Set aside.
2. Make the Street Corn Mixture
In a bowl combine corn, mayonnaise, sour cream, cotija cheese, chili powder, lime juice, and cilantro.
Mix until creamy and evenly coated.
Taste and adjust seasoning if needed.
3. Prepare the Cilantro Lime Cream
In a small bowl whisk together sour cream, mayonnaise, lime juice, cilantro, garlic, and salt.
Chill in the refrigerator until ready to serve.
4. Assemble the Tostada Melts
Preheat oven to 400°F (200°C).
Place tostada shells on a baking sheet.
Spread a layer of seasoned chicken on each tostada.
Top with shredded cheeses.
Bake for 6–8 minutes until the cheese melts and edges become crispy.
5. Add the Street Corn Topping
Remove tostadas from the oven.
Spoon the creamy street corn mixture over each tostada.
Drizzle generously with cilantro lime cream.
Garnish with extra cilantro and lime wedges.
Serving Suggestions
Serve with guacamole, salsa, or pico de gallo.
Pair with a fresh avocado salad or Mexican rice.
Perfect for taco nights, game days, or casual gatherings.
Frequently Asked Questions
1. Can I use rotisserie chicken?
Yes! Rotisserie chicken saves time and adds great flavor.
2. What can I use instead of cotija cheese?
Feta cheese or grated parmesan works well as substitutes.
3. Can I make this dish vegetarian?
Absolutely. Replace chicken with black beans or grilled mushrooms.
4. Are tostadas the same as tortillas?
Tostadas are simply fried or baked crispy tortillas, giving them their signature crunch.
5. Can I make them ahead of time?
You can prepare the chicken, corn mixture, and sauce ahead, but assemble and bake right before serving for maximum crispiness.
Nutritional Information (Per Serving – approx.)
Calories: 420 kcal
Protein: 26 g
Carbohydrates: 28 g
Fat: 22 g
Fiber: 3 g
Sodium: 520 mg