These Mexican Street Corn Fries use a shortcut with store bought french fries. They’re topped with delicious Mexican Street Corn for a crispy and delicious comfort food!
When I first discovered Mexican Street corn years ago, I fell in love. The combination of grilled sweet corn, mixed with mayonnaise, flavorful spices and topped with salty queso fresco is enough to make your head spin with delight.
I’ve seen Mexican street corn on the cob, in a salad, in a soup, nachos and even on a pizza but what I didn’t see was an over saturated Google with Mexican street corn on top of french fries.
If you need me, I’ll just be face planting into the pile of these Mexican Street Corn Fries
For these Mexican Street Corn Fries, I took a shortcut and decided to use my favorite brand of frozen french fries, Alexia.
They have a few different varieties but for this recipe I went with the Yukon variety. These Mexican Street Corn Fries would also be great with sweet potatoes fries or even on tator tots!
What I love about this recipe is how quickly it comes together. Pop the fries into the oven and by the time they come out, you’ve already made your street corn and you’re ready for digging in.
We like to dollop the top with some sour cream or Greek Yogurt with a squeeze of lime for a little extra creaminess.
Everyone has their own version of elotes, which is a Mexican Street food, so you can feel free to adapt this recipe to your liking. However, I think it’s pretty perfect.
Serve up these Mexican Street Corn Fries with a cold Mexican beer!
Mexican Street Corn Fries
Yield 6 servings
These Mexican Street Corn Fries use a shortcut with store bought french fries. They're topped with delicious Mexican Street Corn for a crispy, sweet and the ultimate comfort food!
- 1 (22oz) bag Alexia Yukon Select Fries (or your favorite french fries)
- 4 ears corn (or 16oz bag frozen corn)
- 4 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1 tablespoons olive oil
- 1/3 cup Queso Fresco cheese, crumbled
- 1/4 cup fresh cilantro leaves, finely chopped
- lime wedges for serving
- Cook french fries according to package directions.
- Grill, boil or steam corn until tender, about 6-7 minutes.*
- While corn is cooking, in a medium bowl, combine mayonnaise, lime juice, chili powder and salt. Set aside.
- When the corn is cool enough to handle, using a serrated knife, remove kernels from cob.
- In a large skillet, heat olive oil and add corn. Cook, without stirring, 3 minutes or until corn begins to brown on bottom. Remove from pan and add to bowl with mayonnaise mixture. Toss to combine.
- When the fries are done baking, place onto platter and top with Mexican street corn.
- Top with queso fresco cheese, cilantro and sour cream (if desired) Serve lime wedges on the side.
*if using frozen corn, skip this step. Place frozen corn into large skillet and
Serving Size 6 servings
Amount Per Serving
% Daily Value
Total Fat 15 g
Saturated Fat 3 g
Cholesterol 14 mg
Sodium 455 mg
Total Carbohydrates 35 g
Dietary Fiber 5 g
Protein 7 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Everyone has their own version of elotes, which is a Mexican Street food, so you can feel free to adapt this recipe to your liking. However, I think it’s pretty perfect and as close to Authentic Street Corn as you’re going to get…unless you cross the border!
Cooks Tip: I recommend serving these right away when they’re still hot. Otherwise, the fries will become soggy. The Mexican Street corn is also great on its own.
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