Mexican Elote Chicken Tostada Stack

This Mexican Elote Chicken Tostada Stack is crispy, zesty and full of street-corn flavour.

Tender taco-seasoned chicken is layered between crispy tostadas with charred elote corn, creamy crema, cotija, avocado and fresh toppings, for a fun stack that is made to share.

Why You’ll Love This Recipe

• Crispy, zesty and full of flavour
• Tender taco-seasoned chicken
• Charred elote corn and crema
• Fun tostada stack made to share

Instructions

1. Step 1: Season and cook the chicken. Cook chicken with taco seasoning until tender, then shred and toss with the flavorful juices.
2. Step 2: Make the elote corn. Char corn in a skillet until blistered. Toss with crema, a squeeze of lime, cotija, chili, and a pinch of salt.
3. Step 3: Build the base. Spread a thin layer of crema on a tostada shell, then add a layer of shredded chicken.
4. Step 4: Stack and layer. Top with elote corn, red onion, and a sprinkle of cotija. Add a second tostada and repeat to build a 2–3 layer stack.
5. Step 5: Finish and serve. Top the final layer with avocado, more cotija, cilantro, and a dusting of chili. Serve immediately with lime wedges.

Tips & Variations

• Char the corn until blistered so the elote topping stays smoky and sweet.
• Build the stack just before serving so the tostadas stay crispy.
• Serve immediately with lime wedges for a fresh, zesty finish.

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 3