Recipe courtesy of Molly Yeh
From:
Food Network Magazine
Mexican Street Corn Loaded Tots
Getting reviews...
- Level: Easy
- Total: 2 hr 5 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 450
- Total Fat
- 35 g
- Saturated Fat
- 14 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 16 g
- Cholesterol
- 72 mg
- Sodium
- 622 mg
“In addition to the typical creamy, cheesy, sweet and smoky situation of Mexican street corn, this dish adds crispy and salty to the party. And crispy and salty are always invited to the party!”
- Level: Easy
- Total: 2 hr 5 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 450
- Total Fat
- 35 g
- Saturated Fat
- 14 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 16 g
- Cholesterol
- 72 mg
- Sodium
- 622 mg
Ingredients
For the Pickled Red Onion:
For the Tots:
For the Chili-Lime Cream:
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.
