Elote Chicken Toastadas
&
Watermelon Jalapeno Margarita
A note from us
This time of year, as the days start to get longer and the air warmer, we start craving food that feels as bright and light as everything outside. We wanted something fresh, layered, and a little unexpected, and these tostadas delivered. From the chili-lime chicken to the elote mixture and that drizzle of cilantro oil, every component earns its place on the plate.
The Watermelon Jalapeño Margarita is not one to skip. The sweetness of the watermelon against the heat of the jalapeño is exactly what this meal calls for. Make it first, sip while you cook, maybe make a second for the table, and thank yourself later.
And as always we hope you love this one as much as we do.
Kevin & Kate
The Cocktail
Watermelon Jalapeno Margarita
The Menu
Elote Chicken Toastadas
Cook Along with Us
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
DATE NITE FLOW
One of you start the tostadas and get the corn on the skillet while the other mixes the marinade and gets the chicken resting. By the time the oven is done and the corn has cooled, the sauces come together quickly and you are ready to cook the chicken. Everything lands at the same time without anyone feeling like they are doing all the work.
GO EASY ON THE SALT
Cotija is naturally salty, and it shows up in both the elote mixture and as a finish on the assembled tostadas. We recommend holding back on added salt as you build each component and tasting as you go. You can always add a small pinch at the end if the dish needs a little lift.
KEEP THE ELOTE LOOSE
The elote mixture should feel bright and fresh, not heavy. Start with the amounts listed and add the mayo and crema gradually rather than all at once. You want just enough to bind everything together while letting the sweetness of the charred corn come through. That natural sweetness is part of what gives the whole dish its contrast, so resist the urge to overdress it. Easy on the salt here too for the same reason.
DON'T SKIP THE CHARRED LIMES
It takes less than five minutes and makes the plate look like it came out of a restaurant kitchen. The caramelized cut side adds a subtle sweetness to the lime juice when squeezed over the finished tostadas and the visual contrast against all that green is worth it every time. Hot dry skillet, cut side down, high heat, and you are done.
CHICKEN THIGHS ARE THE MOVE
We tested this with breast and it just does not hit the same way. Thighs have enough fat to get that deep char on the outside while staying juicy inside, and that richness is exactly what you need to balance the brightness of the elote, the crema, and the cilantro oil. If you only have breast on hand it will still work, but thighs are worth seeking out for this one.
CORN CUTTER
Stripping corn from the cob can get messy fast. A corn stripper makes the whole thing clean and quick and keeps the kernels together instead of scattering everywhere. We use ours constantly this time of year. → Link to our favorite corn cutter
KITCHEN THERMOMETER
Taking the guesswork out of knowing when your chicken is done is one of the best upgrades you can make in the kitchen. An instant read thermometer tells you exactly when you have hit 165°F so you are never cutting into the chicken to check or overcooking it out of caution. → Link to our favorite kitchen thermometer
Heads up: We may earn a small commission on products we’ve linked here. We only recommend the real-deal favorites from our kitchen.
We hope you enjoy this week's menu. And as always,
Keep the Plates Full and the Spark Alive
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