Name: Peruvian Street Corn Chicken Tostadas
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 4-6 servings
Ingredients: For avocado crema:; 2 avocados; ½ cup Mexican crema or sour cream; 1 lime, juiced (about 2 Tbsp.); 2 Tbsp. Fresh cilantro, chopped; 1/8 tsp. garlic powder of choice:; For chicken and corn:; 2 medium boneless skinless chicken breasts, pounded to 0.5 to 0.75-inch thickness; 1 Tbsp. olive oil; Kosher Salt, to taste; 1 Tbsp. butter, diced; 12 oz. frozen fire roasted corn; For serving:; 8 tostada shells; ½ cup cotija cheese, crumbled; 1/4 cup fresh cilantro, chopped; Lime wedges, for serving

Home | Recipes | Peruvian Street Corn Chicken Tostadas

Peruvian Street Corn Chicken Tostadas

Recipe by Savory Spice Test Kitchen

Global Cuisines

Fusion

Zesty Peruvian Chile Lime chicken, fire-roasted corn, cotija, avocado crema, and fresh cilantro piled high on a crispy tostada.

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Serves 4-6 servings

Prep Time 15 minutes

Cooking Time 20 minutes

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Ingredients

For avocado crema: 2 avocados ½ cup Mexican crema or sour cream 1 lime, juiced (about 2 Tbsp.) 2 Tbsp. Fresh cilantro, chopped 1/8 tsp. garlic powder of choice:

Garlic Powder

Roasted Granulated Garlic

Kosher Salt, to taste

For chicken and corn: 2 medium boneless skinless chicken breasts, pounded to 0.5 to 0.75-inch thickness 1 Tbsp. olive oil Kosher Salt, to taste

2 Tbsp. Peruvian Chile Lime Seasoning, divided

1 Tbsp. butter, diced 12 oz. frozen fire roasted corn

Kosher salt, to taste

Fine Black Malabar Pepper, to taste

For serving: 8 tostada shells ½ cup cotija cheese, crumbled 1/4 cup fresh cilantro, chopped Lime wedges, for serving

Directions

Step 1 Make Avocado Crema. Cut avocados in half and remove the pits. Using a spoon, scoop out and place in a food processor. Add sour cream, lime juice, cilantro, Garlic Powder, and a pinch of Kosher Salt. Blend until smooth. Taste and adjust salt, if needed. Place in the fridge to chill.

Step 2 Preheat oven to 400°F. Lightly grease baking dish. Rub olive oil all over flattened chicken breasts. Sprinkle with Kosher Salt, to taste, and 1 Tbsp. Peruvian Chile Lime Seasoning all over the chicken. Place seasoned chicken in baking dish. Top each chicken breast with diced butter.

Step 3 Bake until internal temp reaches 165°F, about 18-20 minutes. Remove from oven, allow chicken to rest for about 10 minutes, then shred with meat shredders or forks.

Step 4 While the chicken cooks, cook frozen fire-roasted corn according to package directions.

Step 5 In a large bowl, mix shredded chicken and cooked fire-roasted corn. Season with 1 Tbsp. Peruvian Chile Lime Seasoning and add salt and pepper to taste (optional).

Step 6 Top each tostada shell with the chicken and corn mixture. Then top with cotija cheese, cilantro, and avocado crema. Serve immediately.

Recipe Notes

To prevent the avocado from browning, press a piece of plastic wrap against the top of the avocado crema to remove all air before sealing.

Substitute plain Mexican crema for a more traditional street-corn inspired flavor.