Easy Mexican Street Corn Fries
These Easy Mexican Street Corn Fries are super easy to make with a base of crispy fries and melted cheese, topped with roasted corn, drizzled with cilantro cream sauce, and a squeeze of lime.
- Total Time: 30 minutes
- Yield: Serves 8
Ingredients
Scale
- 1 Bag McCain® Quick Cook Straight Cut French Fries
- 1 Cup Monterey Jack Cheese
- Lime, sliced
- Cilantro, to taste
Roasted Corn
- 2 Cups Corn, defrosted
- 2 Tablespoons Butter
- 1/2 Lime, juiced
- 1/2 Teaspoon Chili Powder
- 1/2 Teaspoon Cumin
Cilantro Cream Sauce
- 1/4 Cup Half and Half
- 1/2 Lime, juiced
- 1/4 Cup Cilantro
- 1 Pinch Salt
- 3/4 Cup Sour Cream
Instructions
- First, preheat the oven to 425 degrees Fahrenheit and bake the McCain Quick Cook Straight Cut French Fries according to the packaging instructions.
- While the oven is preheating and the fries are cooking, melt 2 tablespoons butter in a cast-iron skillet and add your 2 cups of defrosted corn.
- Stir in the lime juice, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Cook for 5 minutes, stirring occasionally. Once cooked, turn off the heat, and continue to stir occasionally as the skillet will still be hot.
- Next, place the 1/4 cup half and half, lime juice, 1/4 cup cilantro, and 1 pinch salt in a small food processor and blend until smooth. Then add the 3/4 cup sour cream and blend until combined. *(1)
- Once the fries are crispy to your liking, add 1 cup Monterey jack cheese on top and let bake until the cheese has melted.
- Place the cheesy fries on a serving plate, top with the roasted corn, drizzle with the cilantro cream sauce, and sprinkle cilantro on top. Serve with slices of lime.
Notes
- If you want a more zesty cream sauce use a whole lime. If you prefer the flavor of cilantro be sure to make it a well-packed 1/4 cup of cilantro. Want to it be thicker? Add more sour cream. Thinner? Add more half and half.
Find it online: https://domesticallyblissful.com/easy-mexican-street-corn-fries/
