Elotes Fries: A Bold and Cheesy Twist on Mexican Street Corn

There is something special about the combination of crispy, golden fries and the rich, smoky flavors of Mexican street corn. This dish takes the classic elotes—grilled Mexican street corn slathered in creamy sauce, cheese, and spices—and layers it over a bed of homemade fries, creating an irresistible fusion of textures and flavors.

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Elotes Fries are perfect for beginner cooks because they are simple to prepare, requiring only basic chopping, seasoning, and baking techniques. They are also incredibly customizable, allowing you to adjust the ingredients to your taste. Whether you are looking for a flavorful appetizer, a fun side dish, or a unique way to elevate your homemade fries, this recipe is a must-try.

This version of Elotes Fries replaces traditional pork-based toppings with either chicken or beef, making it a great option for those who prefer an alternative protein. The combination of seasoned fries, creamy queso, zesty corn, and a sprinkle of fresh herbs creates a satisfying dish that is sure to impress.

Ingredients and Preparation

Before starting, gather all the necessary ingredients and equipment to make the cooking process smooth and enjoyable.

Equipment Needed

• Baking sheet
• Mixing bowls
• Saucepan
• Knife and cutting board
• Measuring spoons and cups
• Slotted spoon (for easy layering)

Ingredients

Fries

• 4 large Russet potatoes (about 2 lbs)
• 3 tablespoons olive oil
• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• Zest of 1 lime (optional)

Corn Mixture

• 15 ounces corn (canned, drained, or fresh)
• 2 tablespoons sour cream
• 2 tablespoons mayonnaise
• ½ cup Monterey Jack cheese, shredded
• 2 tablespoons lime juice
• ½ teaspoon chili powder
• ½ teaspoon kosher salt
• ½ teaspoon Tajín seasoning (more for topping)
• Cilantro, chopped (for garnish)
• Cotija cheese, crumbled (for garnish)

Queso Sauce

• 1 ½ cups whole milk
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• ½ teaspoon onion powder
• 2 teaspoons cornstarch
• ½ teaspoon red pepper flakes (optional)
• 1 cup Monterey Jack cheese, shredded

Protein Topping (Choose One)

• 1 cup cooked and shredded chicken (seasoned with chili powder, salt, and garlic powder)
• 1 cup ground beef (cooked and seasoned with salt, chili powder, and cumin)

Step-by-Step Instructions

Step 1: Preparing the Fries

1. Rinse the potatoes under cold water and pat them dry. This removes excess starch, helping the fries turn crispy when baked.
2. Cut the potatoes into ¼-inch matchsticks (thin fry shape) and place them into a large bowl of ice-cold water. Let them soak for 30 minutes.
3. Preheat the oven to 375°F (190°C).
4. Drain the potatoes and spread them on a clean kitchen towel or paper towels. Pat them completely dry to remove as much moisture as possible.
5. Line a baking sheet with parchment paper. Place the potatoes on the sheet and toss them with olive oil, garlic powder, chili powder, smoked paprika, and lime zest (if using). Spread them out in a single layer.
6. Bake on the lower rack of the oven for 25 minutes.
7. Increase the oven temperature to 425°F (220°C) without opening the oven. Continue baking for another 15-30 minutes, checking occasionally to ensure they turn golden brown and crispy.

Step 2: Making the Corn Mixture

1. While the fries are baking, drain the canned corn or, if using fresh corn, cook it in a dry skillet over medium heat for 3-4 minutes until lightly charred.
2. In a medium bowl, combine the corn, sour cream, mayonnaise, shredded Monterey Jack cheese, lime juice, chili powder, kosher salt, and Tajín seasoning. Mix well and set aside.

Step 3: Preparing the Queso Sauce

1. In a small saucepan over medium heat, add the milk, garlic powder, chili powder, onion powder, cornstarch, and red pepper flakes (if using). Whisk continuously for about 3 minutes until the mixture is warm.
2. Reduce the heat to low and begin adding the shredded cheese a little at a time, stirring constantly until it melts completely.
3. Once the queso sauce is smooth and creamy, remove it from heat and set aside.

Step 4: Cooking the Protein

1. For Chicken: If using chicken, season it with chili powder, salt, and garlic powder. Cook it in a pan over medium heat until fully cooked, then shred it using two forks.
2. For Ground Beef: If using beef, cook it in a skillet over medium heat, breaking it into small crumbles. Season with salt, chili powder, and cumin. Cook until browned, then drain any excess fat.

Step 5: Assembling the Dish

1. Once the fries are done baking, transfer half of them to a serving platter.
2. Pour half of the queso sauce over the fries.
3. Use a slotted spoon to scoop the corn mixture over the fries, leaving any excess liquid behind to prevent sogginess.
4. Add half of the cooked protein (chicken or beef) on top.
5. Repeat the layering process with the remaining fries, queso, corn mixture, and protein.
6. Garnish with chopped cilantro, crumbled Cotija cheese, and an extra sprinkle of Tajín seasoning.

Beginner Tips and Notes

• Make the crema ahead of time: The corn mixture benefits from sitting for at least 15 minutes, allowing the flavors to meld together. You can even make it a few hours in advance and store it in the refrigerator.
• Use your time wisely: While the fries are baking, prepare the corn mixture, queso sauce, and protein. This makes the assembly process quick and seamless.
• How to check if the fries are done: Fries should be golden brown with slightly crispy edges. If they are still soft, let them bake for a few more minutes, checking frequently to prevent burning.
• Adjust the spice level: If you prefer a milder version, reduce the chili powder and Tajín seasoning. If you like more heat, add extra red pepper flakes to the queso sauce.
• Prevent soggy fries: Make sure the corn mixture is well-drained before adding it to the fries. Layering the toppings right before serving also helps maintain crispiness.
• Substituting ingredients: If you do not have Cotija cheese, you can use crumbled feta or Parmesan as an alternative. Greek yogurt can be used instead of sour cream for a lighter option.

Serving Suggestions

Elotes Fries are delicious on their own, but they can be paired with complementary sides and dips to enhance the experience.

• Dips: Serve with extra queso sauce, guacamole, or a spicy chipotle aioli for dipping.
• Side Salad: A fresh avocado and tomato salad with lime dressing adds a refreshing contrast to the richness of the fries.
• Grilled Vegetables: Charred bell peppers, onions, or zucchini make a great side dish.
• Protein Additions: If serving as a full meal, consider adding grilled shrimp or black beans for extra protein and variety.

For leftovers, store the fries and toppings separately in airtight containers. To reheat, bake the fries in the oven at 375°F for 10-15 minutes to crisp them up again. Reheat the queso and corn mixture over low heat, stirring frequently.

Conclusion

Elotes Fries are an exciting and flavorful dish that brings the best elements of Mexican street corn and crispy fries together. They are easy to make, customizable, and perfect for beginner cooks looking to explore new flavors in a fun and approachable way.

If you try this recipe, share your experience in the comments. Whether you stick to the original version or add your own twist, these fries are guaranteed to be a crowd-pleaser. Happy cooking!