Mexican Street Corn Loaded Fries Recipe
Introduction
Mexican Street Corn Loaded Fries are a vibrant twist on classic fries, topped with smoky grilled corn, creamy lime crema, and a sprinkle of cotija cheese. This dish combines bold flavors and crispy textures, perfect for sharing or enjoying as a satisfying snack.
Ingredients
- 4 large russet potatoes (or 6 small/medium), cut into 1/4″ fries (skins left on for crispiness)
- 2 tablespoons avocado oil (or other high heat friendly oil, like grapeseed), plus 2 more tablespoons for corn
- 1/2 teaspoon chili powder (for fries)
- 1/2 teaspoon garlic powder (for fries)
- 1/2 teaspoon salt (for fries)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 teaspoon chili powder (for crema)
- 1/4 teaspoon salt (for crema)
- Juice of 1 lime
- 2-3 tablespoons half and half
- 4 ears corn
- 1/2 teaspoon chili powder (for corn)
- 1/2 teaspoon salt (for corn)
- 1/4 teaspoon garlic powder (for corn)
- Zest of 1/2 a lime
- Squeeze of lime (for corn)
- 2/3 cup crumbled cotija cheese, divided
- 1/4 cup chopped cilantro, divided
Instructions
- Step 1: Preheat the oven to 450℉ and line a rimmed baking sheet with parchment paper. Spread the cut fries on the sheet, drizzle with 2 tablespoons of avocado oil, then sprinkle with 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt. Toss to evenly coat the fries. Bake for 25-30 minutes without moving them, then flip and bake for an additional 5 minutes until golden and crispy.
- Step 2: While the fries bake, prepare the creamy lime crema. In a bowl, whisk together sour cream, mayonnaise, 1/4 teaspoon chili powder, 1/4 teaspoon salt, lime juice, and half and half until smooth. Adjust seasoning with extra salt if desired.
- Step 3: Preheat an outdoor grill or grill pan to medium-high heat. In a small bowl, combine 2 tablespoons avocado oil, 1/2 teaspoon chili powder, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, and the lime zest. Brush this mixture onto the ears of corn. Grill the corn, turning occasionally, until all sides are evenly charred and cooked through. Let cool slightly, then cut the kernels off the cob.
- Step 4: Place the grilled corn kernels in a large bowl, add a squeeze of lime, half of the cotija cheese, and half of the chopped cilantro. Stir to combine.
- Step 5: To assemble, spread a layer of fries on a platter. Drizzle with some of the lime crema, then top with a layer of the street corn mixture. Repeat with remaining fries, crema, and corn. Finish by sprinkling the remaining cotija cheese and cilantro over the top. Serve immediately with lime wedges.
Tips & Variations
- For extra crisp fries, soak the cut potatoes in cold water for 30 minutes before baking and dry thoroughly.
- Substitute cotija cheese with feta or queso fresco if cotija is unavailable.
- Add a pinch of smoked paprika or cayenne to the crema for more heat and depth.
- Use a grill pan indoors if outdoor grilling isn’t an option.
Storage
Store leftover fries and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat fries in a hot oven or air fryer to help restore crispness. Add fresh crema, cotija, and cilantro after reheating for the best flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe vegan?
You can make it vegan by substituting the sour cream and mayonnaise with plant-based alternatives and replacing cotija cheese with a vegan cheese or nutritional yeast.
What can I use if I don’t have cotija cheese?
Feta or queso fresco are good substitutes for cotija cheese, offering a similar crumbly texture and salty flavor.
Print
Mexican Street Corn Loaded Fries Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Mexican Street Corn Loaded Fries combine crispy oven-baked fries with a zesty street corn topping, creamy lime-infused crema, and tangy cotija cheese for a deliciously bold, flavorful snack or side dish.
Ingredients
Scale
Fries
- 4 large russet potatoes (or 6 small/medium), cut into 1/4” fries (skins on for extra crispiness)
- 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
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
Street Corn
- 4 ears corn
- 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 lime
- 2/3 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
Instructions
- Prepare and bake fries: Preheat oven to 450℉. Line a rimmed baking sheet with parchment paper. Spread the cut fries on the sheet and drizzle with avocado oil, chili powder, garlic powder, and salt. Toss well to coat each fry evenly. Bake for 25-30 minutes without moving them to allow crisping, then flip and bake an additional 5 minutes or until golden and crispy.
- Make the crema: While fries bake, combine sour cream, mayonnaise, chili powder, salt, lime juice, and half and half in a bowl. Whisk until smooth and creamy. Taste and adjust salt if needed.
- Grill the corn: Heat an outdoor grill or grill pan to medium-high. In a small bowl, mix oil, chili powder, salt, garlic powder, and lime zest. Rub this mixture evenly over the corn ears. Grill the corn, turning every few minutes, until all sides are nicely charred. Let cool slightly, then cut the kernels off the cobs.
- Prepare street corn mix: Place the grilled corn kernels in a large bowl. Add a good squeeze of lime juice, half of the cotija cheese, and half of the chopped cilantro. Stir well to combine all the flavors.
- Assemble the loaded fries: On a serving platter, spread a layer of fries. Drizzle some crema over the fries, then spoon over some of the street corn mixture. Repeat layering with remaining fries, crema, and corn. Top with the remaining cilantro and cotija cheese. Serve immediately with lime wedges for extra zest.
Notes
- Leaving the potato skins on helps fries crisp better and adds extra texture and nutrients.
- Use avocado or grapeseed oil for high-heat baking and grilling due to their high smoke points.
- Adjust the level of chili powder in crema and corn rub to your spice preference.
- For a vegetarian but not vegan option, cotija cheese adds authentic flavor and saltiness.
- Use fresh lime zest and juice for bright, fresh notes that balance the richness of the crema and fries.
- If you do not have a grill, a grill pan or broiler can be used to char the corn.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Keywords: Mexican Street Corn, Loaded Fries, Cotija Cheese Fries, Grilled Corn, Oven Baked Fries, Mexican Snack
