When Hanger Strikes

 
  • Mari

Mexican Street Corn Fries

Updated: Jun 7, 2021


Have you heard of Frachos? It’s exactly what it sounds like - French fries topped like nachos. I decided to go a step further even - Mexican Street Corn Fries. Homemade fries (you could use frozen too, that’s what I usually do) smothered in cheese, melted, then topped with a charred corn ‘salsa’ and drizzled with a tangy lime crema. So easy peasy, especially if you use frozen fries.




 

Mexican Street Corn Fries


Yield: 4-6 servings

You can make this recipe with homemade fries OR frozen fries. I always do frozen - was just feelin fancy here.


Pan fry your chips in olive oil to get crisp, then finish cooking it in the oven.














INGREDIENTS


For the Fries

  • 8-9 (3lbs) russet potatoes, cut into thick fries OR 1 bag of frozen fries, prepared according to package directions

  • Olive oil

  • 1/2 tsp salt

  • 1 tsp tajin

For the Topping

  • 2 cups grated cheddar cheese

  • 2 ears corn, broiled/charred

  • 1/4 cup cilantro

  • Juice of half a lime

  • 1/2 a jalapeño, minced

  • 1 tomato, diced

  • 2 tbs red onion

  • 1 clove garlic

  • 1/2 tsp tajin (Mexican chili seasoning)

For the Sauce

  • Zest and juice of 1 lime

  • 1 clove garlic

  • 1/3 cup sour cream

  • 1/4 cup mayonnaise

  • A pinch of salt


DIRECTIONS

  1. Remove the tusk from the corn and discard. Rub the corn with about a tsp of olive oil and broil on high for 4-6 minutes on each side, or until a dark char develops on the outside. Alternatively, hold the corn over a high flame on a gas stove until it chars. Lastly, you can BBQ the corn over a high flame until it chars all around, about 8-10 minutes total, turning often. Set aside until ready to use.

  2. Preheat the oven to 350 F. If making your own fries, cut the potatoes into large matchsticks, resembling a thick French fry. Heat a large pan up over medium high heat. Add some olive oil (2-3 tbs) and let it get hot. Once it starts shimmering, pan fry the potatoes in batches until crisp and dark brown on the outside, about 12-15 minutes. Make sure not to overcrowd the pan or the potatoes will not crisp. I did mine in 3 batches. Lay all of the fries on a large sheet pan lined with parchment or foil. Bake for an additional 12-15 minutes, until fully cooked.

  3. If using frozen fries, prepare according to package directions and then lay on a parchment or foil lined baking tray.

  4. Sprinkle the fries with salt and tajin seasoning, and lightly toss to coat with the seasoning. Top the fries with the grated cheese and return to the oven until the cheese is completely melted, 10-12 mins. While the cheese is melting, making the toppings.

  5. Make the corn topping. Cut the charred corn off of the cob and add to a bowl with the tomato, half of the cilantro, jalapeño, juice of half a lime, red onion, garlic, 1/2 tsp tajin seasoning, and a pinch of salt. Mix well and set in the fridge until ready to use.

  6. Make the sauce. In a bowl, mix together the lime zest, garlic, mayonnaise, sour cream, and a pinch of salt.

  7. To assemble the fries, scatter the corn topping all over the fries. Drizzle with the sauce and sprinkle with the remaining cilantro. Serve immediately.

NOTES

  • if using frozen fries, prepare fries according to package directions by baking, frying, or air frying, then continue the recipe from step 4.

  • you can use as much or as little cheese as you want on this recipe. Go crazy.

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