Easy Mexican Street Corn Fries Recipes

MEXICAN STREET CORN RECIPE

Mexican Street Corn Recipe image

This Mexican Street Corn Recipe is the perfect side dish. It's the perfect combination of sweet, savory and spicy all at once.

Time 20m

Number Of Ingredients 8

Ingredients

4 cups Corn
2 tbsp Mayonnaise
1 tsp Chili powder
1 tsp Cayenne Pepper
1/2 cup Cilantro, minced
2/3 cup Cotija Cheese
2 tbsp Lime juice
1 tbsp Butter

Steps:

Add corn and butter to a skillet. Roast until slightly browned.
Once the corn is cooked, add in lime juice, spices, mayonnaise and cheese. Stir until well combined.
Top with chopped cilantro and lime wedges.

Nutrition Facts : Calories 203 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 148 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

EASY MEXICAN STREET CORN FRIES

Easy Mexican Street Corn Fries image

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.

Provided by Giustina Miller

Time 30m

Number Of Ingredients 14

Ingredients

1 Bag McCain® Quick Cook Straight Cut French Fries
1 Cup Monterey Jack Cheese
Lime, sliced
Cilantro, to taste
2 Cups Corn, defrosted
2 Tablespoons Butter
1/2 Lime, juiced
1/2 Teaspoon Chili Powder
1/2 Teaspoon Cumin
1/4 Cup Half and Half
1/2 Lime, juiced
1/4 Cup Cilantro
1 Pinch Salt
3/4 Cup Sour Cream

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

Skillet Mexican Street Corn image

This fast to prepare side dish takes on the flavors of elote, a popular Mexican favorite!

Provided by thedailygourmet

Categories Side Dish Vegetables Corn

Time 20m

Yield 8

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 (16 ounce) packages frozen corn
¼ cup crumbled cotija cheese
¼ cup minced red onion
2 tablespoons finely chopped cilantro
3 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons lime juice
½ teaspoon ground cumin
½ teaspoon smoked sweet paprika
¼ teaspoon chili powder
¼ teaspoon salt
1 pinch ground coriander

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.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 24.9 g, Cholesterol 7.9 mg, Fat 10.4 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 155.6 mg, Sugar 4.1 g

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