Get ready for the ultimate shareable snack or side dish: these incredible Mexican Street Corn Loaded Fries! This recipe takes crispy baked french fries (yes, baked, not fried!) and loads them up with all the amazing flavors of Mexican Street Corn (Elote). We’re talking charred grilled corn mixed with tangy lime, salty Cotija cheese (or feta!), cilantro, and spices, all drizzled generously with a creamy, zesty chili-lime crema. I absolutely adore this Mexican Street Corn Loaded Fries recipe – it’s such a fun fusion, super flavorful, surprisingly easy, and perfect for summer parties, game days, or anytime you want a seriously delicious treat. It’s fantastic for enjoying the start of grilling season this May!
Why You’ll Love These Mexican Street Corn Loaded Fries
- Incredible Flavor Mashup: Combines the goodness of crispy fries with the vibrant flavors of Mexican street corn.
- Baked, Not Fried: The fries are baked until crispy, making them a slightly healthier option.
- Amazing Toppings: Features charred corn, salty cheese, fresh cilantro, and a creamy chili-lime crema.
- Perfect Party Food: Fun to share, visually appealing, and always a crowd-pleaser.
- Customizable: Easily adjust spice levels or toppings to your preference.
Ingredients for Mexican Street Corn Loaded Fries
Here’s what you’ll need to create this loaded fry masterpiece. The full list with measurements is in the recipe card below.
Baked Fries
- Large russet potatoes, cut into ¼” fries (skins on optional) (Vegetable)
- Avocado oil (or other high-heat oil like grapeseed)* (Oil)
- Chili powder (Spice Blend)
- Garlic powder (Spice)
- Salt (Seasoning)
Chili Lime Crema
- Sour cream (Dairy)
- Mayonnaise (Condiment)
- Chili powder (Spice Blend)
- Salt (Seasoning)
- Juice of lime (Acid)
- Half and half (or milk) (Dairy)
Street Corn Topping
- Ears of corn (fresh recommended) (Vegetable)
- Avocado oil (or other high-heat oil)* (Oil)
- Chili powder (Spice Blend)
- Salt (Seasoning) (Added based on instructions)
- Garlic powder (Spice)
- Zest of lime (Flavoring)
- Squeeze of lime juice (Acid)
- Crumbled Cotija cheese* (or Feta), divided (Dairy)
- Chopped fresh cilantro, divided (Herb)
- Black Pepper (Added based on standard practice)
(Notes refer to original recipe details/suggestions) (Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic street corn flavors here, but feel free to adapt these Mexican Street Corn Loaded Fries:
- Cotija Cheese Substitute: If you can’t find Cotija cheese (a salty, crumbly Mexican cheese), crumbled feta cheese is an excellent and widely available substitute that provides a similar salty tang.
- Make it Spicy: Add finely diced jalapeño or serrano pepper to the corn mixture, or increase the chili powder/add cayenne to the fries or crema.
- Add Black Beans: Mix some rinsed and drained black beans into the street corn topping for extra substance.
- Different Crema: Use Greek yogurt instead of sour cream for a tangier crema. Add a pinch of cumin or smoked paprika to the crema.
- Frozen Corn: If fresh corn isn’t available, use thawed frozen corn kernels. Try charring them briefly in a hot skillet or under the broiler before mixing with other topping ingredients to mimic the grilled flavor.
How to Make Mexican Street Corn Loaded Fries
Making these delicious Mexican Street Corn Loaded Fries involves prepping the components and then layering them up:
Bake the Fries
- First, I preheat my oven to a hot 450°F (230°C). I line a large rimmed baking sheet with parchment paper for easy cleanup.
- I place the cut potato fries onto the baking sheet. I drizzle them with the avocado oil (or other high-heat oil), chili powder, garlic powder, and salt.
- Using my hands, I toss the fries right on the baking sheet until they are evenly coated with the oil and seasonings.
- I spread the fries out in a single layer, ensuring they aren’t overcrowded (use two pans if needed for crispiness!).
- I bake for 25-30 minutes without moving them around – this helps develop a crispy bottom. Then, I flip the fries carefully and bake for another 5 minutes, or until they are golden brown and crispy to my liking.
Make the Chili Lime Crema
- While the fries are baking, I whip up the easy crema. In a small bowl, I combine the sour cream, mayonnaise, chili powder, salt, fresh lime juice, and start with 2 tablespoons of the half-and-half (or milk).
- I whisk everything together until smooth and combined. If it seems too thick, I add the remaining tablespoon of half-and-half until it reaches a nice drizzly consistency.
- I taste and adjust seasoning with extra salt if desired, then set the crema aside (chilling it is nice too).
Grill Corn and Make Topping
- Next, I prepare the street corn topping. I heat my outdoor grill or a stovetop grill pan to medium-high heat.
- In a small bowl, I mix together the 2 tablespoons of avocado oil, ½ teaspoon chili powder, ½ teaspoon salt, ¼ teaspoon garlic powder, and the zest of half a lime.
- I rub this flavorful mixture all over the shucked ears of corn.
- I grill the seasoned corn for a few minutes per side, turning frequently, making sure to get some nice char marks evenly on all sides.
- I let the grilled corn cool slightly until I can handle it safely. Then, using a sharp knife, I carefully cut all the kernels off the cob into a large bowl.
- To the bowl with the corn kernels, I add a good squeeze of fresh lime juice, half of the crumbled Cotija cheese (about ⅓ cup), and half of the chopped fresh cilantro (about ⅛ cup). I also add a pinch of black pepper here.
- I stir everything together to combine.
Assemble the Loaded Fries
- Now for the fun part – assembly! I put a generous layer of the hot, crispy baked fries onto a large platter or serving dish.
- I drizzle some of the prepared chili lime crema over the fries.
- Then, I spoon a layer of the prepared street corn mixture over the crema.
- I repeat with another layer of fries, crema, and street corn topping.
- To finish, I sprinkle the Mexican Street Corn Loaded Fries generously with the remaining crumbled Cotija cheese and the remaining chopped fresh cilantro.
- Serve immediately with extra lime wedges on the side! Devour!
Tips and Tricks for the BEST Loaded Fries
Here are my secrets for making these Mexican Street Corn Loaded Fries truly unforgettable:
- Crispy Baked Fries: High heat (450°F) and not disturbing them for the first 25-30 minutes are key to getting crispy baked fries. Don’t overcrowd the pan!
- Grill the Corn: Grilling adds essential smoky flavor. If you can’t grill, charring thawed frozen corn in a hot skillet can work in a pinch.
- Fresh Lime Juice: Use fresh lime juice in both the crema and the corn topping for the best bright, tangy flavor.
- Cotija (or Feta): This salty, crumbly cheese is characteristic of street corn. Feta is a great substitute if Cotija is unavailable.
- Layering: Assemble just before serving by layering fries, crema, and corn mixture for the best distribution of flavors and textures.
How to Serve
These Mexican Street Corn Loaded Fries are best served immediately while the fries are hot and crispy! Enjoy them as:
- A Fun Appetizer: Perfect for sharing at parties, game days, or casual get-togethers.
- A Side Dish: An incredibly flavorful side dish for burgers, grilled chicken, or steak.
- A Main Course (for smaller servings): A satisfying vegetarian meal (if omitting potential meat variations).
Serve hot, loaded with all the toppings!
Make Ahead and Storage
These loaded fries are best assembled and eaten fresh. However, components can be prepped:
- Fries: Can be cut ahead and stored in water in the fridge. Bake just before serving for maximum crispness.
- Crema: Can be made up to 3 days ahead and stored covered in the refrigerator.
- Corn Topping: Grill corn and mix topping (without avocado if adding) up to 1 day ahead; store covered in the fridge.
- Assembly: Assemble just before serving. Leftovers will result in soggy fries, though still flavorful! Reheat leftovers in an oven or air fryer for best results, not the microwave.
FAQs about Mexican Street Corn Loaded Fries
- What are Russet potatoes best for fries?
- Russets are starchy potatoes, which makes them fluffy on the inside and helps them get crispy on the outside when baked or fried, making them ideal for french fries.
- Can I use frozen french fries instead of baking my own?
- Yes, absolutely! Cook your favorite brand of frozen french fries (straight cut or crinkle cut work well) according to package directions (preferably baking or air frying for crispness) and then proceed with layering the toppings.
- What if I can’t find Cotija cheese?
- Crumbled feta cheese is the best substitute, offering a similar salty, tangy profile. Very finely grated Parmesan could work in a pinch but has a different flavor.
Enjoy this incredibly flavorful, fun, and satisfying recipe for Mexican Street Corn Loaded Fries! They are guaranteed to be a hit.
Print
Mexican Street Corn Loaded Fries
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Appetizer, Side Dish, Loaded Fries
- Cuisine: Mexican, American Fusion
Description
These Mexican Street Corn Loaded Fries are baked instead of fried, but still super crispy! They’re topped with a flavorful mixture of grilled corn, cotija cheese, lime, cilantro, and spices, then drizzled with a simple Mexican crema. A crowd-pleasing appetizer or side dish!
Ingredients
Scale
For the Baked Fries:
- 4 large russet potatoes (or 6 small/medium), cut into 1/4-inch thick fries (skins on or off)
- 2 tablespoons avocado oil* (or other high-heat friendly oil, like grapeseed)
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
For the Mexican Crema:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- Juice of 1 lime
- 2–3 tablespoons half and half (or milk, to thin)
For the Grilled Street Corn Topping:
- 4 ears fresh corn, shucked
- 2 tablespoons avocado oil* (or other high-heat friendly oil, like grapeseed)
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- Zest of 1/2 a lime
- Squeeze of fresh lime juice (from remaining 1/2 lime)
- 2/3 cup crumbled cotija cheese, divided
- 1/4 cup chopped fresh cilantro, divided
Optional Garnish:
- Lime wedges
Instructions
-
Bake the Fries:
- Preheat oven to 450°F (230°C). Line a large rimmed baking sheet with parchment paper.
- Cut potatoes into 1/4-inch thick fries. Place them on the baking sheet. Drizzle with 2 tablespoons avocado oil, sprinkle with 1/2 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp salt. Toss well to coat evenly.
- Spread the fries in a single layer on the baking sheet. Bake for 25-30 minutes, without moving them, until the bottoms are golden and crispy. Flip the fries and bake for another 5 minutes, or until golden and crispy all over.
-
Make the Mexican Crema (While Fries Bake):
- In a medium bowl, combine the sour cream, mayonnaise, 1/4 tsp chili powder, 1/4 tsp salt, and juice of 1 lime. Whisk until smooth.
- Whisk in the half and half (or milk), 1 tablespoon at a time, until the crema reaches a smooth, drizzle-able consistency. Taste and adjust salt or lime juice if desired. Set aside.
-
Prepare Grilled Street Corn Topping (While Fries Bake):
- Heat an outdoor grill or indoor grill pan to medium-high heat.
- In a small bowl, mix together 2 tablespoons avocado oil, 1/2 tsp chili powder, 1/2 tsp salt, 1/4 tsp garlic powder, and the zest of 1/2 a lime.
- Rub this mixture all over the shucked ears of corn.
- Grill the corn for a few minutes per side, turning occasionally, until charred in spots and cooked through (about 8-10 minutes total).
- Let the corn cool slightly until safe to handle. Carefully cut the kernels off the cobs.
-
Assemble Street Corn Mixture: Place the grilled corn kernels in a large bowl. Add a good squeeze of fresh lime juice (from the remaining half), half of the crumbled cotija cheese (about 1/3 cup), and half of the chopped cilantro. Stir to combine.
-
Assemble Loaded Fries:
- Place a layer of the crispy baked fries on a large serving platter.
- Drizzle with some of the Mexican crema.
- Add a layer of the street corn mixture.
- Repeat layers if desired, or simply top generously.
- Finish by drizzling with more crema and topping with the remaining cotija cheese and cilantro.
-
Serve: Serve immediately with lime wedges on the side for squeezing. Devour!
Notes
- Oil for Fries/Corn: Avocado oil or another high-heat oil like grapeseed is recommended.
- Fries: Leaving skins on helps with crispiness. Don’t move them initially during baking to allow a good crust to form.
- Corn: Grilling adds a smoky flavor. You can also roast or pan-sear the corn if you don’t have a grill.
- Cotija Cheese: A salty, crumbly Mexican cheese. Feta can be substituted if cotija is unavailable.
- Storage: These loaded fries are best enjoyed immediately. Store leftover components separately.