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5 from 2 votes

Elotes Fries

By Britney
Prep: 15 minutes
Cook: 40 minutes
Resting Time: 30 minutes
Total: 55 minutes
Servings: 8 servings
elotes fries in a serving basket with queso on top.
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Crispy Elotes Fries topped with corn, queso, lime crema and cotija. It's a bold, cheesy twist on Mexican street corn!

Equipment

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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

Calories: 479kcal, Carbohydrates: 89g, Protein: 17g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 12mg, Sodium: 154mg, Potassium: 1147mg, Fiber: 10g, Sugar: 17g, Vitamin A: 1201IU, Vitamin C: 24mg, Calcium: 120mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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