Street Corn Elote Tater Tot Skillet

• 12 oz frozen tater tots
• 2 cups grilled corn kernels (about 4 ears)
• 1/2 cup crumbled cotija cheese
• 1/4 cup mayonnaise
• 2 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 cup chopped cilantro
• 1/4 cup crumbled cooked bacon (optional)
• 1 jalapeño, diced (optional for spice)
• Salt to taste
• Freshly ground black pepper to taste
• Lime wedges for serving

Steps

1. 1 Preheat oven to 400°F.
2. 2 Spread tater tots in a single layer in a large oven-safe skillet.
3. 3 Bake for 20 minutes or until golden and crispy.
4. 4 While tots bake, mix mayonnaise, lime juice, chili powder, and smoked paprika for the crema.
5. 5 Remove skillet from oven and top with grilled corn.
6. 6 Return skillet to oven for 5 minutes to heat the corn.
7. 7 Top with cotija cheese, cilantro, and optional bacon and jalapeño.
8. 8 Drizzle with crema before serving.
9. 9 Serve with lime wedges on the side.

Equipment

• Oven-safe skillet
• Baking sheet (if needed)

Variations

• Add shredded chicken for a heartier meal.
• Substitute sweet potato tots for a sweet twist.

Substitutions

• Use Greek yogurt for a lighter crema.
• Substitute cheddar cheese if cotija is unavailable.

Pairings

• A crisp Mexican lager
• A zesty lime margarita

Nutrition

Tips

• For extra smoky flavor, use grilled or charred corn.
• If you can't find cotija cheese, feta is a good substitute.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 350°F oven to maintain the tots' crispiness.

Freezing: This dish does not freeze well due to the texture of the tater tots and crema.

Serving Suggestions

• Pair with a fresh avocado salad.
• Serve with a side of tangy Mexican street corn salsa.

FAQ