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Chili-Lime Street Corn Chicken Tostadas

Crunchy tostadas stacked with creamy rotisserie chicken, deeply charred corn, avocado, cotija, pickled jalapeños, and a shower of crushed chili-lime chips.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course dinner
Cuisine Mexican-inspired
Servings 4
Calories 600 kcal

Ingredients
  

Chili-Lime Crema

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons fresh lime juice
  • 1 tablespoon pickled jalapeño brine
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt

Tostadas

  • 8 tostada shells
  • 3 cups shredded rotisserie chicken
  • 2 cups fresh or frozen corn kernels
  • 1 tablespoon neutral oil
  • 1/2 cup crumbled cotija cheese
  • 1 avocado sliced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup sliced pickled jalapeños
  • 1 cup chili-lime tortilla chips lightly crushed
  • 2 scallions thinly sliced
  • 1 lime cut into wedges

Instructions
 

  • Whisk together the mayonnaise, sour cream, lime juice, pickled jalapeño brine, chili powder, garlic powder, and kosher salt until smooth.
  • Place the shredded rotisserie chicken in a bowl and toss with 1/3 cup of the chili-lime crema. Reserve the remaining crema for serving.
  • Heat the neutral oil in a large skillet over medium-high heat. Add the corn in an even layer and let it cook undisturbed for about 2 minutes. Stir and continue cooking for 3 to 5 minutes, until the moisture has evaporated and the kernels are deeply browned in spots.
  • Divide the creamy chicken among the tostada shells, followed by the charred corn, cotija, avocado, cilantro, pickled jalapeños, and scallions.
  • Drizzle the tostadas with the reserved chili-lime crema and finish with the crushed chili-lime tortilla chips.
  • Serve immediately with lime wedges for squeezing over the top.

Notes

For the best char on frozen corn, cook it directly from frozen and allow its moisture to evaporate before stirring frequently. The crushed chili-lime chips are intended as a crunchy finishing ingredient rather than a base, so add them immediately before serving. Adjust the pickled jalapeños according to heat preference. For entertaining, prepare the crema, chicken, and toppings ahead, then assemble the tostadas just before serving so the shells stay crisp.