Loaded Mexican Elote Potato Tots
Prep: 15 min | Cook: 15 - 20 min | Serves: 4 - 6
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FEATURED PRODUCT
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Potato Tots
Crisp and perfect for any time of day (or night). Ready in just 5 minutes, spend the time you save cooking them dreaming up new ways to enjoy them. Our Quick Crisp products are great in the oven, but were made for the air fryer, so you can cook your favorites even faster. Made in Canada from domestic and imported ingredients.
Ingredients
- 1 bag of Cavendish Farms Quick Crisp Potato Tots
- 1/2 red onion, thinly sliced
- 1 cup apple cider vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1 cup sour cream
- 1 tbsp lime juice
- 1 lime, zest
- 1 tsp smoked paprika
- 1 tsp chili powder
- 2 ears fresh corn, husked (or 1 cup frozen corn, thawed)
- 1/2 cup Monterey Jack cheese, shredded
- 1/2 cup queso fresco, crumbled, divided
- 1/2 cup cilantro, roughly chopped
Directions
- Preheat oven to 450°F.
- To prep, thinly slice the red onion. Next, mix the vinegar, sugar, and salt in a small bowl or jar until dissolved. Add the sliced red onions and let them sit at room temperature for at least 15 minutes (up to 1 hour), then refrigerate.
- Spread Potato Tots in a single layer on a non-stick casserole dish and cook according to packaging instructions.
- In a small bowl, combine the sour cream, lime juice, lime zest, paprika, and chili powder. Set aside.
- Remove the Potato Tots from the oven. Add the corn, Monterey Jack, and half of the queso fresco. Bake for another 5 minutes until the cheese is melted.
- Top cooked Potato Tots with the remaining queso fresco, roughly chopped cilantro, pickled red onions, and big dollops of lime sour cream. Serve with an extra sprinkle of chili powder and plenty of lime wedges!
