Mexican Street Corn Loaded Tots Food

MEXICAN STREET CORN LOADED TOTS

Mexican Street Corn Loaded Tots image

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!

Provided by Molly Yeh

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

One 1 3/4-pound bag frozen tater tots
Kosher salt and freshly ground black pepper
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon chili powder, plus more for garnish
1/2 teaspoon kosher salt, plus more for garnish
Zest of 1 lime
2 ears yellow corn, kernels removed from the cob (or 1 1/2 cups frozen kernels)
8 ounces shredded mozzarella
6 ounces crumbled queso fresco
1/2 cup fresh cilantro, roughly chopped
1/2 bunch green onions, sliced
Pickled Red Onions, recipe follows
Lime wedges, for garnish
1 cup apple cider vinegar
2 tablespoons sugar
1 tablespoon kosher salt
1 large red onion, sliced thinly

Steps:

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!
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.

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