These Mexican Street Corn Loaded Fries are baked instead of fried, but still super crispy! They're topped with mixture of grilled corn, cotija cheese, lime, cilantro, and spices. Then they get drizzled in a simple Mexican crema and topped with extra cotija cheese too!
Preheat oven to 450℉. Line a rimmed baking sheet with parchment. Place the fries on the baking sheet and drizzle with the oil, chili powder, garlic powder, and salt. Toss to coat. Bake for 25-30 minutes (don't move them around!), and then flip them and bake for another 5 minutes or until golden and crispy.
While fries are baking, make the crema. In a bowl, combine the sour cream, mayo, chili powder, salt, lime juice, and half and half. Whisk until smooth and combined. Season to taste with extra salt if desired.
Make the street corn. Heat an outdoor grill or grill pan to medium-high heat. In a small bowl, mix together the oil, chili powder, salt, garlic powder, and lime zest. Rub mixture all over the corn and then grill for a few minutes per side, being sure to char all of the sides evenly. Let cool slightly, then cut all of the kernels off of the cob.
Place corn kernels in a large bowl, and add a good squeeze of lime, half of the cotija cheese, and half of the cilantro. Stir to combine. To assemble the fries, put a layer of fries on a platter, drizzle with some crema, then a layer of street corn, then repeat. Top with the remaining cilantro and cotija cheese and serve with lime wedges. Devour immediately!
*Can sub olive oil in a pinch!