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Overhead shot of fries topped with Mexican street corn, crema, lime wedges, and cilantro, with a fork and spoon resting on the plate, and a glass of beer in the bottom right corner

Mexican Street Corn Loaded Fries

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!

Course Appetizer, Side Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Author Molly | Spices in My DNA


For the fries

  • 4 large russet potatoes (or 6 small/medium), cut into 1/4'' fries (I leave the skins on - it helps them crisp up!)
  • 2 tablespoons avocado oil (or other high heat friendly oil, like grapeseed)*
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

For the crema

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • juice of 1 lime
  • 2-3 tablespoons half and half

For the street corn

  • 4 ears corn
  • 2 tablespoons avocado oil (or other high heat friendly oil, like grapeseed)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • zest of 1/2 a lime
  • squeeze of lime
  • 2/3 cup crumbled cotija cheese
  • 1/4 cup chopped cilantro


  1. 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. 

  2. 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.

  3. 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.

  4. 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!

Recipe Notes

*Can sub olive oil in a pinch!