Welcome to the delicious world of Mexican Street Corn Potato Skins! Get ready to indulge in a mouth-watering fusion of flavors.
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First, preheat your oven to 400°F. Then, bake your potatoes for 45 minutes until they are tender. Let them cool before slicing them in half.
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Next, mix together mayonnaise, sour cream, lime juice, and chili powder in a bowl. Spread this mixture on top of the potato skins.
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Sprinkle shredded cheese on top of the potato skins and place them back in the oven for 10 minutes until the cheese is melted and bubbly.
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While the potato skins are baking, prepare the corn topping. In a pan, cook corn kernels with butter, garlic, and chili powder until they are slightly charred.
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Once the potato skins are done, top them with the corn mixture and sprinkle crumbled cotija cheese on top.
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For an extra kick of flavor, add some chopped cilantro and a squeeze of lime juice on top of the potato skins.
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Now it's time to dig in! Take a bite of the crispy potato skin, creamy cheese, and flavorful corn for a burst of deliciousness in every bite.
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These Mexican Street Corn Potato Skins are perfect for a party appetizer or a tasty snack. Your taste buds will thank you!
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So next time you're craving something savory and unique, try out this easy and delicious recipe for Mexican Street Corn Potato Skins. Buen provecho!