Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 16 2021
Mexican Street Corn Loaded Tots
Image From foodnetwork.com
One 1 3/4-pound bag frozen tater tots
Kosher salt and freshly ground black pepper
Chili Lime Cream:
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
Loaded Tots:
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
Pickled Red Onions:
1 cup apple cider vinegar
2 tablespoons sugar
1 tablespoon kosher salt
1 large red onion, sliced thinly
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.