Looking for an easy weeknight dinner that’s packed with bold flavor, melty cheese, and a little crunch? These Street Corn Chicken Tostada Melts are your answer! Inspired by the classic Mexican elote, these tostadas combine smoky grilled corn, juicy chicken, gooey melted cheese, and a tangy cilantro-lime cream for the ultimate bite. Whether you’re serving them for Taco Tuesday, a summer cookout, or just a quick family meal, these tostadas are sure to steal the show.
🛒 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 cilantro
- Crumbled cotija cheese
- Chili powder
👩🍳 Directions
1. Roast the Corn
Heat olive oil in a skillet over medium heat. Add the corn kernels and sauté for 5–7 minutes until lightly charred. Season with salt and pepper to taste. This step brings out a smoky sweetness that elevates the flavor of the dish.
🔥 Pro Tip: If you’re using fresh corn, grilling it first and slicing it off the cob will add even more depth to the flavor.
2. Assemble the Tostadas
Place tostada shells on a baking sheet. Start by layering a generous amount of shredded cheese, followed by sliced grilled chicken and charred corn. Add a little extra cheese on top if you want extra meltiness.
3. Bake
Preheat oven to 400°F (200°C). Bake the tostadas for 6–8 minutes, or until the cheese is melted and bubbly and the edges of the tostada are crisp.
🧀 Cheese Tip: Monterey Jack melts beautifully, but pepper jack adds a nice little kick if you prefer a spicier version.
4. Make the Cilantro Lime Cream
While the tostadas bake, whisk together the sour cream (or Greek yogurt), lime juice, cilantro, minced garlic, and salt until smooth and creamy. Taste and adjust lime or salt if desired.
💡 Make it ahead: This sauce stores well in the fridge for up to 3 days and is also great on tacos, grilled veggies, or as a chip dip.
5. Serve and Garnish
Drizzle each hot tostada with the cilantro lime cream. Finish with optional toppings like sliced jalapeños, crumbled cotija cheese, fresh cilantro, and a dusting of chili powder. Serve immediately while warm and crisp.
🌽 Why You’ll Love This Recipe
- Easy to prepare: With mostly pantry staples and pre-cooked chicken, this recipe comes together fast.
- Flavor-packed: It’s sweet, salty, creamy, and spicy all in one.
- Customizable: Switch up the toppings, cheese, or even the base to match your preferences.
- Balanced meal: With protein from chicken, fiber from corn, and a creamy yet light sauce, it’s a well-rounded dish.
💡 Tips and Variations
- Make it vegetarian: Skip the chicken and add black beans or roasted zucchini for a meatless option.
- Use rotisserie chicken: A time-saver that adds extra juiciness.
- No tostada shells? Bake corn tortillas until crisp for a homemade version.
- Add spice: A drizzle of hot sauce or chipotle crema takes it up a notch.
- Make it mini: Use small tortillas for appetizer-sized tostadas.
❤️ Final Thoughts
These Street Corn Chicken Tostada Melts are the perfect combo of crunch, cream, spice, and sweet. They’re fun, vibrant, and endlessly customizable—ideal for entertaining guests or just treating yourself on a busy weeknight.
Pair them with a side of Mexican rice, a light salad, or a refreshing agua fresca, and you’ve got a meal worth repeating. It’s one of those dishes that makes you feel like you’re eating something special without the hassle.
So grab a baking sheet, crank up the oven, and get ready to bite into something that tastes like a sunny summer fiesta with every crispy, melty, tangy bite!
Print
Street Corn Chicken Tostada Melts with Cilantro Lime Cream
- Total Time: 25 minutes
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 cilantro
- Crumbled cotija cheese
- Chili powder
Instructions
Heat olive oil in a skillet over medium heat. Add the corn kernels and sauté for 5–7 minutes until lightly charred. Season with salt and pepper to taste. This step brings out a smoky sweetness that elevates the flavor of the dish.
🔥 Pro Tip: If you’re using fresh corn, grilling it first and slicing it off the cob will add even more depth to the flavor.
2. Assemble the Tostadas
Place tostada shells on a baking sheet. Start by layering a generous amount of shredded cheese, followed by sliced grilled chicken and charred corn. Add a little extra cheese on top if you want extra meltiness.
3. Bake
Preheat oven to 400°F (200°C). Bake the tostadas for 6–8 minutes, or until the cheese is melted and bubbly and the edges of the tostada are crisp.
🧀 Cheese Tip: Monterey Jack melts beautifully, but pepper jack adds a nice little kick if you prefer a spicier version.
4. Make the Cilantro Lime Cream
While the tostadas bake, whisk together the sour cream (or Greek yogurt), lime juice, cilantro, minced garlic, and salt until smooth and creamy. Taste and adjust lime or salt if desired.
💡 Make it ahead: This sauce stores well in the fridge for up to 3 days and is also great on tacos, grilled veggies, or as a chip dip.
5. Serve and Garnish
Drizzle each hot tostada with the cilantro lime cream. Finish with optional toppings like sliced jalapeños, crumbled cotija cheese, fresh cilantro, and a dusting of chili powder. Serve immediately while warm and crisp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: Makes 4–6 tostadas, depending on size and appetite
- Calories: 350 kcal
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
❓ Frequently Asked Questions
Can I make these ahead of time?
Yes and no. You can prepare the components ahead—grill the corn, shred the chicken, and make the sauce—but it’s best to assemble and bake the tostadas right before serving so they stay crisp.
What’s the best way to store leftovers?
Store toppings and sauce separately in the fridge. Reheat tostadas in the oven to maintain crispness and add toppings fresh.
Can I use a different cheese?
Absolutely! Cheddar, mozzarella, or a Mexican blend work great. Just choose one that melts well.
Is this recipe spicy?
Not inherently, but you can add sliced jalapeños or chili powder to bring the heat.
How do I make my own tostada shells?
Brush corn tortillas with oil, bake at 400°F for 5–6 minutes per side until golden and crispy. Let cool before topping.
Can I use frozen corn?
Yes! Just thaw and pat dry before charring in a skillet.
What if I don’t like cilantro?
Swap with fresh parsley or leave it out entirely—it’ll still be delicious.