Recipe: Smoky Chicken and Corn Elote Tostadas

Serves 4.

Note: Elote, or corn on the cob, is a popular street food in Mexico, and is often served with condiments such as Cotija cheese, lime juice and mayonnaise. For these tostadas, the kernels are cut off the cob, charred in a skillet, mixed with some of the traditional accompaniments and added on top of chipotle-infused chicken and avocado crema. To bake your own tostada shells: Arrange eight (6-inch) corn tortillas on baking sheets in a single layer. Brush lightly on both sides with vegetable oil. Bake at 400 degrees, flipping once, until golden and crisp on both sides, 8 to 10 minutes.

• 4 tsp. vegetable oil, divided

• 2 c. fresh or frozen corn kernels

• 2 garlic cloves, minced

• 1 1/2 c. shredded cooked chicken

• 1 chipotle from can of chipotles in adobo sauce, minced

• 1 tsp. salt, divided

• 2 tbsp. mayonnaise

• 1/2 medium avocado

• 1/3 c. sour cream

• 1 tbsp. coarsely chopped fresh cilantro, plus more for garnish

• 1/2 c. crumbled Cotija or feta cheese

• Lime wedges, for serving, optional

Directions

In a large skillet, heat 2 teaspoons oil over medium-high heat. Add the corn and cook, stirring, until the corn is browned in spots, about 3 to 5 minutes. Remove from skillet. Set aside to cool.

In the same skillet, heat the remaining 2 teaspoons oil over medium heat. Add garlic and cook, stirring, for 1 minute. Add chicken and continue to cook until heated through, about 2 minutes. Add the chipotle, 1 tablespoon lime juice and 1/2 teaspoon salt. Stir to combine. Remove from heat.

In a medium bowl, mash the avocado with a fork. Mix in the sour cream, 1 tablespoon cilantro, 1 teaspoon lime juice and 1/4 teaspoon salt. Spread evenly onto the tostada shells. Top with the chicken, corn, cheese and cilantro. Serve with the lime wedges on the side.

Nutrition information per serving:

Calories530Fat32 gSodium1,130 mg

Carbohydrates39 gSaturated fat9 gTotal sugars5 g

Protein25 gCholesterol75 mgDietary fiber6 g