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Elotes fries combine the crunch of French fries with the creaminess of traditional Mexican street corn. These loaded Mexican fries include crispy baked homemade fries topped with a quick and easy queso sauce and corn tossed in a delicious lime crema, and cotija cheese!
Looking for more fun appetizers? Try my Hot Honey Chicken Wings and Cheesy Gordita Crunch!
I’m a big fan of Mexican cuisine. Specifically, elotes. I could probably eat my weight in Mexican street corn – so much so that this is my second iteration of them on my blog (see my Elotes Pasta Salad)
This time, we’re merging all of the flavors of elotes on a bed of crispy fries with the addition of a creamy 5 minute queso that’s cheesy and easy to make!
The elotes are mixed in with a lime infused cream and topped with cilantro to keep this dish light, fresh, and oh so delicious!
It’s a flavor explosion. Oh, and serve this with my avocado crema and mango habanero salsa – the combo is everything!
Save this recipe for game day or cinco de mayo and watch everyone come back for seconds, thirds, and fourths!
Table of Contents
Elote Fries Ingredients
See the recipe card for full information on ingredients and quantities.
- Russet potatoes – Bake these starchy potatoes for a crispy exterior and a soft, fluffy center. You can also use frozen french fries if you’re low on time.
- Seasoning – I use garlic powder, chili powder, smoked paprika, and cayenne powder for smoky, savory, and spicy flavors.
- Lime zest – This optional ingredient brightens the savory taste with a refreshing, citrusy aroma.
- Canned corn – to keep this dish quick and easy!
- Cilantro – Add this garnish for fresh, herbal notes.
- Cotija – This tangy, salty cheese is rich and adds to this dish’s authentic flair.
- Tajin – this is optional but HIGHLY recommended! It adds so much flavor. You can typically find this in the international aisle at the grocery store.
- Red pepper flakes – Include this optional ingredient for another kick of heat.
Substitutions and Variations
- Corn – You can use fresh corn instead of canned. If you use frozen corn, defrost it before adding it to the pan. When it comes to preparation, prefer the taste of charred corn but you can boil or steam the corn if you prefer.
- Fries – It’s really easy to slice up some potatoes but you can also use frozen fries for even more convenience.
- Toppings – Crushed Hot Cheetos, Takis, and Doritos are popular elotes toppings for an added crunch.
- Cheese – If you prefer a melty cheese, use Oaxaca cheese instead of crumbly cotija. A good substitute for cotija cheese is queso fresco or even feta cheese.
- Use sweet potatoes and make sweet potato fries instead of potatoes for a slightly sweet twist!
How to Make Elotes Fries
Step 1: Rinse potatoes and pat dry. Cut into 1/4-inch matchsticks (french fry shape) and place into a large bowl of ice cold water.
Step 2: Let the fries sit for 30 minutes (this removes the starch from the potatoes, making them more crispy when baking).
Step 3: Preheat the oven to 375 degrees F. Drain the water and place fries onto a wire rack. Pat them dry with a paper towel. Place onto a parchment lined baking sheet and add olive oil, seasonings, and lime zest. Toss together and bake for 25 minutes on the lower rack of the oven. Increase the oven temperature to 425 degrees F and continue to cook for 15-30 minutes, until golden brown and crispy.
Step 4: While fries are baking, drain canned corn and add medium bowl. Add in the sour cream, mayo, monterey jack cheese, lime juice, chili powder, kosher salt, and tajin. Mix together and set aside.
Step 5: Now make the queso by adding a small saucepan to a stove over medium heat. Add milk, seasonings, and cornstarch. Whisk together until warm, about 3 minutes, then reduce heat to low, stirring constantly. Begin adding cheese, about a 1/4 cup at a time, continuing to stir until the cheese is fully melted. Once the cheese is fully melted, remove from heat and set aside.
Step 6: Once fries are finished baking, add half of the fries to a serving dish. Add half of the queso. Use a slotted spoon to spoon the corn mixture on top, leaving any juices behind to prevent the fries from becoming soggy. Then add the remaining fries, queso, and corn on top. Garnish with chopped cilantro, cotija, and an extra few dashes of Tajin. Use any leftover queso for dip.
Pro Tips for the Best Elotes Fries
- Prepare the crema ahead of time. This allows the flavors to meld together. It also saves time when assembling the dish.
- Use your cooking time wisely. While the fries bake, prepare the corn and your desired toppings. That way you can garnish and serve immediately.
- Do not overcrowd the pan. Spread the fries out in a single layer on a parchment-lined baking sheet. Overcrowding can lead to steaming rather than crisping.
- For the best results, ensure the fries are hot and crispy when assembling. Otherwise, they’ll be soggy after you add the toppings.
What to Serve with Elotes Fries
While you could totally enjoy these fries as a snack, you can also pair them with an entree for a hearty meal.
My top picks include this Easy Cheese Quesadilla Recipe, Chipotle Shredded Beef Tacos, or Cajun Shrimp Tacos.
Storing Leftovers
This recipe tastes best when served immediately. However, you can individually store the fries and toppings in airtight containers in the fridge for up to 2 days.
Reheat the fries in the air fryer to maintain their crispiness. Then assemble the fries using leftover toppings.
Recipe FAQs
Traditional elote includes grilled corn or boiled corn on the cob slathered with mayonnaise or Mexican crema, cotija cheese, lime juice, and chili powder.
Elotes is served on the cob while esquites is the same dish, served in a cup or bowl.
Absolutely! This saves time, especially when you’re in a pinch. Cook according to package instructions.
Absolutely, you can add smoked chicken breasts on top, use a different cheese for the queso, or omit anything in the recipe that you don’t like or don’t have!
More Mexican Inspired Recipes
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Let’s stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!
Elotes Fries
Equipment
- Baking Sheet
- Saucepan
Ingredients
- 4 large Russet Potatoes, (about 2 lbs)
- 3 tbsp Olive Oil
- 2 tsp garlic powder
- 2 tsps chili powder
- 1 tsp smoked paprika
- Lime zest, optional
- 15 oz Corn
- 2 tbsp Sour Cream
- 2 tbsp Mayo
- 1/2 cup Monterey Jack Cheese
- 2 tbsp Lime Juice
- 1/2 tsp Chili Powder
- 1/2 tsp Kosher Salt
- 1/2 tsp Tajin, (more for topping)
- Cilantro, (for garnish)
- Cotija, (for garnish)
Queso
- 1 1/2 cups Whole Milk
- 1 tsp Garlic Powder
- 1 tsp Chili Powder
- 1/2 tsp Onion Powder
- 2 tsp Cornstarch
- 1/2 tsp red pepper flakes, optional
- 1 cup Monterey Jack, (shredded)
Instructions
- Rinse potatoes and pat dry. Cut into 1/4-inch matchsticks (french fry shape) and place into a large bowl of ice cold water. Let the fries sit for 30 minutes (this removes the starch from the potatoes, making them more crispy when baking).
- Preheat the oven to 375 degrees F.
- Drain the water and place fries onto a wire rack. Pat them dry with a paper towel, removing as much water as possible. Place onto a parchment lined baking sheet and add olive oil, garlic powder, chili powder, smoked paprika, and lime zest. Toss together and bake for 25 minutes on the lower rack of the oven.
- Increase the oven temperature to 425 degrees F without opening up the oven. Once the temperature reaches 425 degrees F, continue to cook for 15-30 minutes, until golden brown and crispy (everyone's oven is different so check the fries occasionally to prevent them from burning).
- While fries are baking, drain canned corn and add medium bowl. Add in the sour cream, mayo, monterey jack cheese, lime juice, chili powder, kosher salt, and tajin. Mix together and set aside.
- Now make the queso by adding a small saucepan to a stove over medium heat. Add milk, seasonings, and cornstarch. Whisk together until warm, about 3 minutes, then reduce heat to low, stirring constantly. Begin adding cheese, about a 1/4 cup at a time, continuing to stir until the cheese is fully melted.
- Once the cheese is fully melted, remove from heat and set aside.
- Once fries are finished baking, add half of the fries to a serving dish. Add half of the queso. Use a slotted spoon to spoon the corn mixture on top, leaving any juices behind to prevent the fries from becoming soggy. Then add the remaining fries, queso, and corn on top. Garnish with chopped cilantro, cotija, and an extra few dashes of Tajin. Use any leftover queso for dip.
Notes
- Prepare the crema ahead of time. This allows the flavors to meld together. It also saves time when assembling the dish.
- Use your cooking time wisely. While the fries bake, prepare the corn and your desired toppings. That way you can garnish and serve immediately.
- Do not overcrowd the pan. Spread the fries out in a single layer on a parchment-lined baking sheet. Overcrowding can lead to steaming rather than crisping.
- For the best results, ensure the fries are hot and crispy when assembling. Otherwise, they’ll be soggy after you add the toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Breakfast
Butter Swim Biscuits
Main Course
Juicy Pan Seared Pork Chops
Desserts
Vanilla Pound Cake
Breakfast
I will definitely be making this recipe again. It is an absolute keeper! As a working mother of two toddlers, this dish is simple and easy, but also spices up our weekly routine. I have started using the crema as a dipping sauce with other veggies (namely, cauliflower). I look forward to trying your other recipes!
Thanks Padrah! I’m so glad to hear that you loved the dipping sauce and this recipe! Can’t wait for you to try more BBB recipes!
These were really, really terrific. I cheated a bit and used frozen prepared sweet potato fries, but I tossed them with the spice mixture halfway through baking and kept the rest of the recipe the same. Thank you for this great idea!
This makes me so happy! Thank you for your review!
This was so delicious and easy to put together! I’ll definitely be making it again.
Thanks so much for your feedback! I’m so happy that you enjoyed this dish!