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.