Mexican Street Corn Loaded Tots
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 450
- Total Fat
- 35
- Saturated Fat
- 14
- Carbohydrates
- 19
- Dietary Fiber
- 2
- Sugar
- 10
- Protein
- 16
- Cholesterol
- 72
- Sodium
- 622
- Total: 2 hr 5 min
- Active: 30 min
Ingredients
For the Pickled Red Onion:
1 cup apple cider vinegar
2 tablespoons sugar
Kosher salt
1 large red onion, sliced thinly
For the Tots:
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
For the Chili-Lime Cream:
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.