Recipe courtesy of Molly Yeh
Mexican Street Corn Loaded Tots
Getting reviews...
- Level: Easy
- Total: 2 hr 5 min (includes cooling time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 443
- Total Fat
- 34 g
- Saturated Fat
- 13 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 16 g
- Cholesterol
- 68 mg
- Sodium
- 540 mg
This is a version of tot-chos (tater tot nachos!) inspired by elote, the Mexican street corn that's covered in mayo, chili powder, Cotija and lime, that hits all the best flavor notes!
- Level: Easy
- Total: 2 hr 5 min (includes cooling time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 443
- Total Fat
- 34 g
- Saturated Fat
- 13 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 16 g
- Cholesterol
- 68 mg
- Sodium
- 540 mg
Ingredients
Chili Lime Cream:
Loaded Tots:
Pickled Red Onions:
Directions
- Preheat the oven to 450 degrees F.
- Place the tots on a rimmed baking sheet lined with parchment paper, then sprinkle lightly with salt and pepper. Bake until golden and crispy, 25 to 30 minutes.
- For the chili lime cream: Meanwhile, in a small bowl, combine the sour cream, mayonnaise, chili powder, salt and lime zest. Set aside.
- For the loaded tots: Remove the tots from the oven, then add the corn and bake for an additional 6 minutes. Remove again and sprinkle all of the mozzarella and half of the queso fresco to cover. Bake until melty, 3 to 5 minutes.
- Sprinkle with remaining queso fresco and add big dollops of the cream. Garnish with the cilantro, green onions, Pickled Red Onions, a dash of chili powder and salt. Squeeze fresh lime juice on top and enjoy!
Pickled Red Onions:
- Heat the vinegar, sugar, salt and 1 cup water in a small saucepan, stirring until the sugar and salt dissolve. Pour over the onions in a small jar. Let cool completely, then refrigerate.
