Easy Mexican Street Corn Fries Recipes

EASY MEXICAN STREET CORN FRIES

Steps:

• 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.

SKILLET MEXICAN STREET CORN

Steps:

• Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
• Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
• Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
• Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.

SKILLET ELOTE (MEXICAN STREET CORN)

Steps:

• Whisk mayonnaise, lime juice, and chili powder together in a bowl until evenly combined. Set aside.
• Heat a large cast iron skillet over medium-high heat. Add corn and cook for 5 minutes without stirring. Toss around with a spatula and cook until corn has started to brown, about 3 minutes more. Remove from heat.
• Add reserved mayonnaise mixture and stir until evenly combined. Add cilantro and stir again. Transfer to serving plates and sprinkle cotija cheese over the top.

MEXICAN FRIED CORN

Steps:

• In a skillet, cook corn and onion in butter until tender. Add chilies, salt and pepper; cook and stir over medium heat for about 5-7 minutes. Serve immediately.

MEXICAN STREET CORN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place corn, in husks, directly on the oven rack.
• Roast in the preheated oven until tender and cooked through, 40 to 45 minutes.
• Peel down husks and rub each ear of corn with 1 tablespoon butter. Sprinkle each with Cotija cheese, cilantro, chili powder, and lime juice. Serve.