Mexican Street Corn Fries

with Grown in Idaho® Super Crispy Shoestring Fries

Cooking Time
25 minutes

Servings
4-6

Experience a full-blown fiesta with a frontier attitude. You can rustle up any Grown in Idaho® product here, but we prefer loading up our Super Crispy Shoestring Fries with charred corn, a dust storm of spices and enough cotija cheese to blow your hair back. Watch out, though. This one’s got some kick.

Ingredients

  • 1/2 bag (14 oz) Grown in Idaho® Super Crispy Shoestring Fries

  • 1 onion, medium, diced

  • 1 1/4 c frozen corn

  • 1/2 tsp cumin, ground

  • 1/2 tsp chili powder

  • 1/4 tsp garlic powder

  • 1/2 tsp salt

  • 1 tbsp cooking oil

  • 1/2 c cotija cheese, crumbled

  • 1/3 c sour cream

  • 3 tbsp lime juice

  • 1/4 c cilantro, chopped

Instructions

Directions

  1. Prepare the fries according to package instructions.

    AIR FRYER: Fill basket with half the frozen potatoes. Slide out basket halfway through cooking time and shake.

    OVEN: Arrange frozen potatoes in a single layer on a baking sheet lined with parchment paper. Bake until crispy. Stir halfway through cooking time to ensure even baking.

  2. Meanwhile, in a large sauté pan, add oil and heat over medium high.

  3. Add the onions and cook until lightly caramelized, about 5-10 minutes.

  4. Add the spices, salt, and corn, stir to combine and remove from heat until fries are ready.

  5. In a mixing bowl, combine the sour cream and lime juice, mix until fully incorporated.

  6. When fries come out of the oven add the corn mixture and gently fold together.

  7. Arrange the fry mixture on a serving platter, then top with lime sour cream, Cotija, and cilantro.