Chipotle Chicken and Corn Tostadas

By Stef -

Jared made these and these were yum. We actually did't like them as tostadas, so changed them to tacos and they were much tastier. These were good served with black beans, rice, and queso fresco. He got the recipe from Fine Cooking and they get an 8.

  • 1 chipotle in adobo sauce, minced, plus 2-1/2 Tbs. sauce (from one can of chipotles in adobo sauce) He took the seeds out so they weren't quite as hot
  • 1 Tbs. canola or vegetable oil; more as needed
  • 2 tsp. finely grated lime zest
  • 1/2 tsp. dried oregano
  • Kosher salt
  • 1 lb. boneless, skinless chicken breast cutlets
  • 3 ears corn, husked
  • 1/2 cup sour cream
  • 2 tsp. fresh lime juice
  • 8 tostada shells
  • 1/2 cup coarsely chopped cilantro
  • Lime wedges, for serving (optional)

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