Preparation Time: 15 minutes
Cook Time: 25 minutes
Cut: Boneless chicken
3 chicken breasts, boneless skinless
3 cobs of corn, husked or 1½ cups (375 ml) frozen corn, thawed
½ red onion, finely chopped
2 jalapeno peppers, seeded and finely chopped
½ cup (125 ml) cilantro, chopped
8-10 5” tostadas
3 Tbsp (45 ml) vegetable oil
2 limes, juiced
2 tsp (10 ml) ground cumin
½ tsp (2.5 ml) smoked paprika
1 tsp (5 ml) liquid honey
2 dashes hot sauce, optional
1 tsp (5 ml) salt
½ tsp (2.5 ml) pepper
In a small bowl combine ingredients for marinade.
Place chicken breasts in a glass pan. Pour ½ marinade over chicken. Reserve remaining half for corn salsa. Coat chicken evenly with marinade, cover and refrigerate for 1 hour or overnight.
Heat grill to medium high. Place cobs of corn on grill. Turn occasionally until corn is has grill marks on all sides. Remove from grill and allow to cool. If using frozen corn, place in heavy pan, and heat until corn just starts to brown.
Remove chicken breasts from the marinade. Discard any remaining marinade. Grill 7 minutes each side, or until chicken is cooked through. Internal temperature should read 165F (74C) on a meat thermometer when inserted into the thickest part of the breast meat. Place chicken on a plate, tent with foil and let rest 10 minutes.
Remove corn kernels from cobs and place in medium sized bowl. Add red onion, jalapeno peppers, and add remaining half of reserved marinade. Stir in cilantro.
Slice chicken breasts. Top each tostada with a generous spoonful of salsa and sliced chicken. Serve with extra hot sauce and fresh lime wedges, if desired.