Mexican Street Tater Tots

 I love Mexican Street Corn in a Cup and Mexican Street Corn Casserole. This is just another way to enjoy Mexican Street Corn.

Here's what you'll need:

A Sheet Pan Lined with Foil and spread evenly with 1 TBS of Vegetable Oil 

A 10" Cast Iron Skillet

Preheat the Oven to 350 degrees

1- 16oz. Bag of Tater Tots: Baked on a Sheet Pan at 350 degrees until Browned. 

1 TBS Vegetable Oil Heated in the Skillet on Medium Heat.

1 C Corn Roasted in the Skillet until browned.

1 tsp Cornstarch

1/2 tsp Salt

1/4 tsp Garlic Powder

1/4 tsp Dry Mustard Powder

1 oz. Cream Cheese, cut into small cubes.

1/2 C Whole Milk

1 C Shredded Monterrey Jack Cheese

2 TBS Crumbled Cotija Cheese

4 Green Onions, thinly sliced.

3-4 Sprigs on Fresh Cilantro

1/8 tsp Chili Powder (not "Chile")

The Zest and Juice of 1 Lime

Put the Browned Tater Tots in the Cast Iron Skillet.

Reduce Oven Temperature to 250 degrees.

Transfer the Skillet to the Oven and keep the Potatoes warm while preparing the Sauce.

In a Small Mixing Bowl:

Corn Starch

Salt

Garlic Powder

Dry Mustard

Whisk Well.

In a 1 - Quart Saucepan on Medium Low Heat:

Cream Cheese Cubes

Milk

Simmer while Whisking constantly.

Add:

Spice Mixture

Whisk Well and Cook 1 - 2 Minutes until Well Combined and Creamy.

Remove from Heat.

Add:

Monterrey Jack Cheese until Melted and completely incorporated.

Set Aside.

Remove the Tater Tots from the Oven.

Pour Cheese Sauce evenly over the Potatoes.

Sprinkle evenly with:

Corn

Cotija Cheese

Green Onions

Cilantro

Sprinkle evenly with Chili Powder.

Sprinkle with Lime Zest and Drizzle with Lime Juice.

Serve Hot.

Enjoy!

Peace in the Kitchen!