Crispy Tater Tot Street Corn Salad
A fun twist on the classic potato salad, this Tater Tot Street Corn Salad is crispy, creamy, zesty and the perfect side dish for any summer gathering.
Ingredients
Potato Salad
- 800 gram bag of tater tots
- 1 ears of corn
- 2 tbsp olive oil
- 1/4 cup red onion, diced
- 1/2 cup cilantro, chopped
- 1/4 cup green onion
The Sauce
- 1 cup plant-based mayo
- 3/4 cup sour cream
- 1 tsp Lime juice
- 1 tsp Chili powder
- ¼-½ tsp chipotle powder, use less for mild
- 1 tsp garlic powder
- 1 tsp dried dill or 1 tbsp fresh
- salt and pepper to taste
Instructions
- Preheat oven to 425°F. Add 1 bag of tater tots to a lined baking sheet. Cook for 15 minutes, take out, smash, sprinkle with salt and put back in the oven for another 15 minutes until golden.
- Preheat a frying pan on medium heat. Brush two ears of corn with oil and place them in the pan to sear. Cook until browned, leaving each side for about 5 minutes and then rotating. Remove from heat and chop the corn off the cob.
- Make the sauce. Add all sauce ingredients in a medium to large mixing bowl and stir to combine.
- Add the tater tots, corn, sauce and other ingredients to the bowl and mix. Sprinkle with fresh herbs on top and serve.
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