Mexican Elotes Tater Tots

Preheat oven according to directions on tater tot package and bake, or fry them if preferred. I baked mine on a cast iron fajita skillet (love). Meanwhile, steam or grill your corn.

Once corn is cooked to your liking (I like mine a bit al dente), cut kernels off the cob and place into a mixing bowl. Add mayonnaise, chili powder, and a bit of salt and pepper. Those tater tots need some salt and pepper.

Once tots are close to being done to your liking (some like them a bit tender and some like them nice and crispy like myself), remove the skillet or baking sheet from the oven. Top all of the tater tots with the Mexican shredded cheeses and place back into the oven and cook for about 5 more minutes or until cheese is nicely melted.

Once cheese is nicely melted, remove from the oven and slide onto a serving plate. I keep mine on the cast iron skillet and place it on top of the wooden board that came with the fajita skillet.

Top with corn mixture, shower with fresh cilantro, and serve with a lime wedge for additional acidity.

Now block yourself from others (just kidding) and dig in. Talk about everything you can love about Mexican Elotes, these Mexican Elotes Tater Tots just bring it over the top. Simple, quick, and delicious. This is a perfect summertime snack. Enjoy.