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
