If you love Mexican Street Corn flavors you’ll love these Mexican Street Corn Fries! Seasoned sweet potato fries topped with all the goodness of Mexican Street Corn. Pan roasted corn, Pepper Jack cheese, cotija cheese then drizzled with Mexican crema. These loaded sweet potato fries are perfect for a gathering!
Loaded fries are a great dish to serve at a party instead of nachos! I love a good nacho, but a big tray of zesty sweet potato fries loaded with all of these Mexican flavors would really be a crowd pleasing appetizer!
The best way to serve these would be on a large tray, you can even use the tray that you baked them on as long has cooled to touch. Then, everyone can spoon their portions on to their plate. Eat with a fork or get messy and dig in with your hands!
Let’s talk all about these Street Corn Fries!
First, should you use homemade sweet potato fries or buy frozen? This recipe I homemade the fries and really like the flavor of the fresh fries. Sweet potato fries really aren’t difficult to make, just slice, season, and bake! But, if you’re pressed for time or just want to make this a little easier you can use the bag of frozen fries, just follow the cooking instructions on the bag.
Cotija cheese is a white Mexican cheese that is a little salty. In my grocery store I can buy it either as a triangle block, or grated in a bag. Either would be find to use here. But if you can’t find Cotija in your store you could use crumbled Queso Fresco or crumbled feta cheese.
The sauce for these is the Mexican Crema. Crema is similar to sour cream but not exactly the same. It’s a little looser and not as stiff and the flavor is slightly milder. Sour cream has a tanginess that crema doesn’t. I actually prefer crema to sour cream because you get the cool creaminess without the tangy bite of sour cream. If you can’t find crema, you can use sour cream but add a little water to it to make it a bit smoother and easier to dip the fries.
There’s a going onto these fries, so you really don’t need any extra dipping sauce. But, if you want to have extra options for your guests you could set out bowls of salsa or even guac.
If you like Mexican inspired dishes as much as I do I have a few other recipes you might want to check out on the blog!
Mexican Stuffed Sweet Potatoes are a roasted sweet potato stuffed with taco meat and all your favorite taco toppings!
Creamy Mexican Corn Chowder is all the flavors of street corn in a chowder!
And lastly these Mexican Smashed Potatoes are a fun appetizer! Taco seasoned peewee potatoes, then smashed and baked until crispy…topped with a spicy chipotle aioli!
Find me on Instagram at ASeaonedGreeting for more food, recipes, and cooking tips!Print
Mexican Street Corn Fries
Mexican Street Corn Fries are the perfect party appetizer! Seasoned sweet potato fries then loaded with pan roasted corn, Pepper Jack cheese, cotija cheese, and Mexican crema!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Category: Mexican
- Method: Bake
- Cuisine: Mexican
3–4 medium sweet potatoes
2 tablespoons of olive oil
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon onion powder
15oz can of corn, drained
1 tablespoon of salted butter
3/4 cup shredded Pepper Jack cheese
1. Preheat your oven to 450 degrees. Lightly spray your baking sheet with cooking spray.
2. In a small bowl mix the paprika, salt, garlic powder, onion powder and chili powder. To prepare the fries, slice your sweet potato into fries about the size of steak fries. You can leave the skin on, but if you prefer it off you can peel the potatoes before slicing them into fries. After you’ve cut your fries, add them into a large bowl. Add the 2 tablespoons of oil and stir to coat the fries, then pour in the spice mix and coat the fries. Pour the fries onto the baking sheet then bake for 15 mins, the flip the fries and bake another 15 minutes. Start checking the fries to make sure they aren’t burning, some ovens may run a little hot.
3. While the fries are baking, start preparing the corn. In a medium pan, add the butter and heat over medium heat. Season the corn with a little salt and pepper. Spread the corn into an even layer and cook for about 7 minutes, stirring occasionally so the corn get browned. After it browned, pour into a bowl.
4. Transfer the cooked fries onto a foil lined baking sheet, top with the shredded Pepper Jack cheese and the corn. Broil for about 4 minutes so the cheese melts and gets browned and bubbly.
5. To finish the fries, top with a generous amount of the cotija cheese and drizzle with the crema. Then, squeeze 1-2 lime wedges over top.
Keywords: Mexican Street Corn Fries