I don’t know that I have that much to say about this recipe because it’s just one of the most delicious things I’ve ever made for you. The best part is that it’s only a few simple ingredients. It was one of those recipes that just suddenly came to me out of the blue.
I looked up the ingredients included in authentic Mexican Street Corn, and decided to give it a try. It came out seriously amazing on the first try. I love it when that happens! So go out and grab some summer sweet corn before it’s all gone.
This is one of the few recipes on my blog that uses dairy, and if you can tolerate it at all, I 100% recommend. Cotija is an aged Mexican cheese, which can be easier on digestion than fresh cheeses. But it adds a nice saltiness and is perfect with the cilantro, grilled corn, and chili lime mayo. That said, the cheese is more of a garnish than a main ingredient, so if you can’t handle it, you’ll still love these fries.
The base of this recipe is obviously french fries. The foundation of any good meal. I made these in my oven, like these yummy fries. But you could also use the air fryer method, like I did here. Whatever method you prefer, they’re going to be spicy and delicious. Ok, enough chit chat, let’s just make the dang fries.
Mexican Street Corn Fries
2 russet potatoes
2T avocado oil
1 1/2t salt
1t garlic powder
3/4t chipotle powder
1 3/4t smoked paprika
1/2c easiest mayo
juice and zest from 1/2 lime
1t chili powder
1 ear of corn
2T cilantro, minced
2T cotija cheese, crumbled or grated (optional)
Preheat the oven to 375, and line a baking sheet with parchment paper.
Scrub or peel your potatoes, and slice them into french fry shape.
Put the potatoes into a medium bowl, and add the oil and 1t salt, 1t garlic, 3/4t chipotle and 3/4t smoked paprika. Toss until the potatoes are evenly coated.
Lay out the potatoes on the baking sheet in one layer, not allowing the pieces to touch.
Bake for 20 minutes, then flip the fries and bake for 20 more minutes (40 minutes total).
While the fries are baking, cook the ear of corn. You can really use your preferred method (boil, instant pot, sear in a pan, etc.) but I recommend throwing it on the grill very briefly to allow charred grill marks to form, but don’t dry out the corn.
Once your corn is cooked, cut the kernels off the cob with a sharp knife and set aside.
Whisk together mayo, lime juice and zest, 1t chili powder, 1t smoked paprika, and 1/2t salt to create the sauce. Whisk in 1-2t of water at a time to thin the sauce a bit if you’d like.
Once the fries are done, place them on a large plate or platter. Top them with the corn kernels, sauce, then crumbled cheese, and fresh cilantro. Then serve immediately, dig in, and love them.
If you make these delicious fries, post a picture on Instagram for me to see, and tag me at #ideatthatfoodtoo. Or, click on the picture below to Pin the recipe for another time!