Mexican Street Corn Fries
Cooking Time25 Minutes
14 oz. Grown In Idaho Super Crispy
Shoestring Fries (½ bag)
1 Onion, Medium, diced
1¼ C Frozen Corn
½ tsp Cumin, Ground
½ tsp Chili Powder
¼ tsp Garlic Powder
½ tsp Salt
1 T Cooking Oil
½ C Cotija Cheese, crumbled
⅓ C Sour Cream
3 T Lime Juice
¼ C Cilantro, chopped
Looking for a delicious, approachable meal for your next get together? Look no further than these spicy Mexican Street Corn Fries made with Super Crispy Shoestring Fries, onion, corn, spices and topped with Cotija cheese, sour cream, lime and cilantro.
OVEN: Preheat oven to 425°F. Arrange frozen potatoes in a single layer on a baking sheet lined with parchment paper. Bake 18-20 minutes or until crispy. Stir halfway through cooking time to ensure even baking.
AIR FRYER: Preheat air fryer to 360°F. Fill basket with half the frozen potatoes. Cook 10-12 minutes. Slide out basket halfway through cooking time and shake.
Meanwhile, in a large sauté pan, add oil and heat over medium high.
Add the onions and cook until lightly caramelized, about 5-10 minutes.
Add the spices, salt, and corn, stir to combine and remove from heat until fries are ready.
In a mixing bowl, combine the sour cream and lime juice, mix until fully incorporated.
When fries come out of the oven add the corn mixture and gently fold together.
Arrange the fry mixture on a serving platter, then top with lime sour cream, Cotija, and cilantro.