Mexican Street Corn Loaded Tots

I'm going to be honest.  I wasn't sure I'd like these tots.  This is an interesting combination of flavors.  It's unique and delicious!

For the Pickled Red Onion

1 cup apple cider vinegar

2 Tbsp sugar

Kosher salt

1 large red onion, sliced thinly

For the Tots

1 28 oz bag of frozen tater tots

Kosher salt and freshly ground pepper

1 1/2 cups frozen corn kernels

8 oz mozzarella cheese, shredded

6 oz queso fresco, crumbled

1/2 cup fresh cilantro, roughly chopped

1 bunch scallions, sliced

For the Chili-Lime Cream

1/2 cup sour cream

1/2 cup mayonnaise

1 tsp chili powder, plus more to taste

Kosher salt

Zest of 1 lime

Make the pickled red onions.  Heat the vinegar, sugar, 1 Tbsp salt and 1 cup water in a small saucepan, stirring to dissolve.  Pour over the red onion in a small jar.  Let cool completely, then refrigerate. 

Preheat the oven to 450 degrees.  Spread out the tater tots on a rimmed baking sheet, then sprinkle lightly with salt and pepper.  Bake until golden and crispy, 25 - 30 minutes.  

Meanwhile, make the chili-lime cream.  Combine the sour cream, mayonnaise, chili powder, 1/2 tsp salt and the lime zest in a small bowl and stir well.  

Make the loaded tots.  Remove the tots from the oven, then add the corn and bake 6 more minutes.  Remove again and sprinkle all of the mozzarella and half of the queso fresco on top to cover.  Bake until melty, 3 - 5 minutes.

Remove from the oven, sprinkle with the remaining queso fresco and add big dollops of the chili-lime cream.  Garnish with the cilantro, scallions and pickled red onions.  Sprinkle with chili powder and salt.  Serve with lime wedges.  

Let me know what you think of this one.