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
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.