Ingredients

For the Fries

  • 2 lbs (900g) russet potatoes, cut into 1/4-inch fries (or frozen fries)
  • 2 tbsp vegetable oil (if using fresh potatoes)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika (optional, for extra flavor)

For the Elote Topping

  • 2 cups fresh or frozen corn kernels (about 2-3 ears of corn)
  • 2 tbsp unsalted butter
  • 1/4 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 1/2 cup crumbled cotija cheese (or feta as a substitute)
  • 1 tbsp fresh lime juice (about 1 lime)
  • 1 tsp chili powder (preferably Mexican chili powder like Tajín)
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño, seeded and finely chopped (optional, for heat)
  • Lime wedges, for serving

Equipment

  • Baking sheet
  • Large skillet
  • Mixing bowl
  • Tongs or spatula
  • Knife and cutting board
  • Measuring cups and spoons

Instructions

Step 1: Prepare the Fries

  1. If using fresh potatoes: Preheat oven to 425°F (220°C). Wash and cut potatoes into 1/4-inch fries. Soak in cold water for 30 minutes to remove excess starch, then pat dry thoroughly.
  2. Toss fries with vegetable oil, salt, pepper, and smoked paprika (if using). Spread evenly on a baking sheet in a single layer.
  3. Bake for 25-30 minutes, flipping halfway, until golden and crispy. Alternatively, use an air fryer at 400°F (200°C) for 15-20 minutes, shaking the basket halfway.
  4. If using frozen fries: Follow package instructions for baking or frying, ensuring they are crispy.

Step 2: Prepare the Elote Topping

  1. In a large skillet over medium-high heat, melt butter. Add corn kernels and cook for 5-7 minutes, stirring occasionally, until lightly charred. If using fresh corn, ensure kernels are tender.
  2. In a mixing bowl, combine mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, garlic powder, and smoked paprika. Stir until smooth.
  3. Add the charred corn to the bowl and mix to coat evenly. Fold in half of the cotija cheese and jalapeño (if using).

Step 3: Assemble the Dish

  1. Place hot fries on a large serving platter or individual plates.
  2. Spoon the elote mixture evenly over the fries.
  3. Sprinkle the remaining cotija cheese and chopped cilantro on top.
  4. Dust with additional chili powder or Tajín for extra spice, if desired.
  5. Serve immediately with lime wedges on the side for squeezing.

Serving Suggestions

  • Pair with a cold Mexican beer or a refreshing agua fresca.
  • Serve as a shareable appetizer or a main dish with a side salad.

Tips

  • For extra crispiness, double-fry fresh-cut fries: fry at 325°F (165°C) for 5 minutes, drain, then fry at 375°F (190°C) for 3-4 minutes.
  • Customize heat by adjusting chili powder or adding hot sauce.
  • Store leftovers in an airtight container in the fridge for up to 2 days. Reheat fries in an oven or air fryer to maintain crispiness.

Nutritional Information (Per Serving, Approx.)

  • Calories: 450 kcal
  • Fat: 28g
  • Carbohydrates: 45g
  • Protein: 8g
  • Sodium: 600mg

Servings: 4-6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Enjoy your Elote Street Corn Fries!