Name: Mexican Street Corn Loaded Tots
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H5M0.000S
Yield: 4 to 6 servings
Ingredients: 1 cup apple cider vinegar; 2 tablespoons sugar; Kosher salt; 1 large red onion, sliced thinly; 1 28-ounce bag frozen tater tots; Kosher salt and freshly ground pepper; 2 ears yellow corn, kernels removed from the cob (or 1 1/2 cups frozen kernels); 8 ounces mozzarella cheese, shredded; 6 ounces queso fresco, crumbled; 1/2 cup fresh cilantro, roughly chopped; 1/2 bunch scallions, sliced; Lime wedges, for garnish; 1/2 cup sour cream; 1/2 cup mayonnaise; 1 teaspoon chili powder, plus more to taste; Kosher salt; Grated zest of 1 lime

Directions

Make the pickled red onion: Heat the vinegar, sugar, 1 tablespoon salt and 1 cup water in a small saucepan, stirring to dissolve. Pour over the red onion in a small jar. Let cool completely, then refrigerate.
Preheat the oven to 450 degrees F. Spread out the tater tots on a rimmed baking sheet, then sprinkle lightly with salt and pepper. Bake until golden and crispy, 25 to 30 minutes.
Meanwhile, make the chili-lime cream: Combine the sour cream, mayonnaise, chili powder, 1/2 teaspoon salt and the lime zest.
Make the loaded tots: Remove the tots from the oven, then add the corn and bake 6 more minutes. Remove again and sprinkle all of the mozzarella and half of the queso fresco on top to cover. Bake until melty, 3 to 5 minutes.
Remove from the oven, sprinkle with the remaining queso fresco and add big dollops of the chili-lime cream. Garnish with the cilantro, scallions and pickled red onion; sprinkle with chili powder and salt. Serve with lime wedges.

Photograph by David Malosh

Mexican Street Corn Loaded Tots

Ingredients

For the Pickled Red Onion:

For the Tots:

For the Chili-Lime Cream:

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