Tater Tots Locos Recipe

Cook the tots

Preheat oven to 425°F (220°C) if baking. Arrange frozen tater tots in a single layer on a rimmed baking sheet lined with parchment or a silicone mat. Lightly brush or mist with 2 tablespoons vegetable oil and sprinkle 1 teaspoon salt evenly. Bake according to package instructions for extra-crispy results, about 20–25 minutes, flipping halfway until golden and crisp. Alternatively, shallow-fry in 1/4" oil over medium-high heat in a skillet for 8–10 minutes, turning until evenly browned. Drain on paper towels and keep warm.

If using fresh corn, blanch kernels in boiling water 1 minute then drain and cool. If using frozen, thaw and pat dry. Combine 1 cup corn, 1/4 cup finely diced red bell pepper, 2 tablespoons finely diced red onion, 1/2 teaspoon minced jalapeño, and 2 tablespoons chopped cilantro in a medium bowl.

Add 1 tablespoon fresh lime juice, 1 teaspoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to combine. Taste and adjust seasoning; set aside at room temperature for at least 10 minutes to let flavors meld.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tablespoon lime juice, 1/2 teaspoon lime zest, 1 teaspoon minced garlic, 1/2 teaspoon hot sauce (optional), 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth. Refrigerate for at least 10 minutes to allow garlic and lime to infuse. Stir before using.

Arrange the hot tater tots on a large serving platter or divide among plates (serves as a shared appetizer).

Spoon corn salsa evenly over the tater tots, distributing about 1 tablespoon of salsa per tot (use more or less to taste).

Drizzle lime aioli over the sauced tots using a spoon or squeeze bottle (about 2–3 tablespoons total).

Scatter 1/2 cup crumbled cotija cheese evenly across the tots, then sprinkle 2 tablespoons chopped cilantro and 1 teaspoon tajín over the top.

Serve immediately with fresh lime wedges on the side for squeezing. Recommend eating while tots are still hot and crisp.