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!
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