Save This sweet and savory fusion dish brings the vibrant flavors of Mexican street corn to crispy sweet potato fries. Each bite delivers the perfect balance of smoky, tangy, and creamy elements that transform ordinary fries into an extraordinary sharing plate.
I first created this recipe for a backyard gathering when I needed something substantial yet fun to serve with drinks. The platter was empty within minutes, and now it's requested at every casual get-together I host.
Ingredients
- Sweet Potato Fries: 1.5 lbs sweet potatoes these naturally sweet tubers create a perfect base for the bold toppings. Look for firm potatoes with smooth skin for the best texture.
- Olive oil: 2 tbsp olive oil helps create that essential crispy exterior. Extra virgin adds flavor but regular olive oil works well too.
- Smoked paprika: 1/2 tsp smoked paprika adds a subtle smokiness that enhances the charred corn. Spanish smoked paprika provides the most authentic flavor.
- Garlic powder: 1/2 tsp garlic powder infuses the fries with savory notes without burning like fresh garlic might.
- Salt: 1/2 tsp salt balances the sweetness of the potatoes. Kosher salt works best for even distribution.
- Black pepper: 1/4 tsp black pepper adds gentle heat and dimension.
- Corn kernels: 1.5 cups corn kernels fresh corn cut from the cob offers the best flavor, but frozen works wonderfully in off-seasons.
- Unsalted butter: 1 tbsp unsalted butter creates a rich base for charring the corn. Use high-quality butter for best results.
- Mayonnaise: 1/4 cup mayonnaise provides creaminess and tang. Choose full-fat for authentic texture.
- Cotija cheese: 1/4 cup cotija cheese this traditional Mexican cheese adds saltiness and authentic flavor. Look for it in specialty stores or Latin markets.
- Sour cream: 2 tbsp sour cream adds tanginess and helps bind the topping. Full-fat creates the best consistency.
- Garlic clove: 1 small garlic clove fresh garlic provides aromatic depth. Choose firm cloves without any green sprouts.
- Fresh cilantro: 2 tbsp fresh cilantro adds brightness and color. Select bunches with vibrant green leaves.
- Chili powder: 1/2 tsp chili powder provides gentle heat and earthy flavor. Traditional Mexican chili powder works best.
- Lime juice: 1 tbsp lime juice balances the richness with acidity. Always use freshly squeezed for brightest flavor.
- Salt and pepper: Salt and pepper allows you to adjust seasoning to your preference.
- Extra cotija cheese: Extra cotija cheese adds visual appeal and extra pops of salty flavor.
- Fresh cilantro: Fresh cilantro brightens the final dish with color and freshness.
- Lime wedges: Lime wedges lets guests add extra tanginess as desired.
Instructions
- Prepare the Oven:
- Preheat your oven to 425°F (220°C). This high temperature is crucial for developing crispy fries with caramelized edges. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. Allow your oven to fully preheat for at least 10 minutes before adding the fries.
- Prepare the Sweet Potatoes:
- Peel the sweet potatoes completely using a vegetable peeler, removing any eyes or blemishes. Cut them into evenly sized fries about 1/4 inch thick. Consistency in size ensures even cooking. Place them in a large bowl where you'll have room to toss them thoroughly with seasonings.
- Season the Fries:
- Add olive oil to the sweet potatoes first, using your hands to ensure each piece is lightly coated. This creates a base for the seasonings to adhere to. Sprinkle the smoked paprika, garlic powder, salt, and pepper over the oiled fries. Toss gently but thoroughly until every fry is evenly coated with the spice mixture.
- Bake to Perfection:
- Arrange the seasoned sweet potato fries in a single layer on your prepared baking sheet, making sure they don't touch or overlap. This allows air to circulate around each fry, creating maximum crispiness. Bake for 15 minutes, then remove from the oven and carefully flip each fry using tongs or a spatula. Return to the oven for another 15-20 minutes until the edges are browned and crispy.
- Prepare the Corn Topping:
- While the fries bake, melt butter in a skillet over medium-high heat until it begins to foam. Add corn kernels in a single layer and allow them to cook undisturbed for 1-2 minutes to develop char marks. Stir and continue cooking for another 2-3 minutes until corn is lightly charred in spots. Remove from heat and let cool slightly for 2 minutes so it won't melt the mayo when combined.
- Mix the Elote Topping:
- In a mixing bowl, combine the charred corn, mayonnaise, cotija cheese, sour cream, minced garlic, chopped cilantro, chili powder, and lime juice. Mix gently but thoroughly until all ingredients are well incorporated. Taste and adjust seasoning with salt and pepper as needed. The mixture should be creamy yet chunky, with visible pieces of corn and cheese.
- Assemble and Garnish:
- Transfer the hot, crispy sweet potato fries to a serving platter, arranging them in an even layer. Spoon the elote corn mixture generously over the fries, covering most but not all of them. Immediately sprinkle with additional crumbled cotija cheese, which will slightly melt from the heat of the fries. Finish with a generous sprinkling of fresh cilantro and arrange lime wedges around the edges of the platter.
- Serve Immediately:
- This dish is best enjoyed right away while the fries are still crispy and the contrast between hot fries and cool topping is at its peak. Encourage guests to squeeze lime wedges over their portion just before eating for an extra burst of freshness.
Save The charred corn is truly the heart of this recipe. I discovered its magic during a trip to Mexico City, where street vendors expertly char corn kernels on large flat grills before mixing them with creamy, zesty toppings. That perfect caramelization brings out the natural sweetness of the corn while adding smoky depth that transforms this dish from good to unforgettable.
Storage Tips
These loaded sweet potato fries are best enjoyed immediately after assembly, but if you need to store components separately, you can. The baked sweet potato fries can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F oven for 5-7 minutes until crisp and hot. The corn mixture keeps well in the refrigerator for up to 2 days in a sealed container. Bring it to room temperature before using as a topping. I recommend assembling just before serving for the best texture contrast between crispy fries and creamy topping.
Make It Ahead
For entertaining, prepare components in advance to minimize last-minute work. Cut the sweet potatoes into fries up to a day ahead and store them submerged in cold water in the refrigerator. This prevents browning and removes some starch for crispier results. Drain and pat completely dry before seasoning and baking. The corn topping can be made up to 24 hours in advance and stored covered in the refrigerator. When guests arrive, simply bake the fries and assemble everything fresh. This preparation strategy has saved me countless times when hosting casual gatherings.
Ingredient Substitutions
No cotija cheese available? Feta makes an excellent substitute with its similar crumbly texture and salty profile. If corn isnt in season, frozen corn works wondefully just make sure to thoroughly thaw and pat dry before charring for best results. Sweet potato allergies? Regular russet potatoes work well with the same seasonings and cooking time. For a dairy-free version, replace the butter with olive oil, use vegan mayonnaise, and substitute nutritional yeast for the cotija cheese. The chili powder can be replaced with smoked paprika plus a pinch of cayenne for similar depth with adjustable heat.
Serving Suggestions
These loaded fries work beautifully as part of a Mexican-inspired spread alongside guacamole, pico de gallo, and grilled proteins. For a fun party setup, create a DIY loaded fries bar with the fries and corn topping as the base, then add additional toppings like diced avocado, pickled jalapeos, differe t cheeses, and various hot sauces. These fries also make an excellent acco mpaniment to grilled fish tacos or a simple roasted chicken. For a complete vegetarian meal, serve alongside a fresh green salad with citrus vinaigrette.
Save This dish is best enjoyed immediately for maximum crispiness contrast. Squeeze lime wedges generously just before serving for an extra burst of bright flavor.
Recipe FAQ
- → How do I keep sweet potato fries crispy?
Spread fries in a single layer and avoid overcrowding your baking sheet. Flip halfway through baking for even crispness, and serve immediately after topping.
- → Can I use frozen sweet potato fries?
Yes, frozen fries offer convenience. Bake according to package directions before adding the street corn topping and garnishes.
- → What cheese can I substitute for cotija?
Feta cheese is a great alternative to cotija, providing a similar salty, crumbly profile in the street corn mixture and as a garnish.
- → Is this dish suitable for vegans?
Swap in vegan mayonnaise and plant-based sour cream, and use dairy-free cheese or omit cheese altogether for a tasty vegan option.
- → How can I add extra heat?
Mix finely diced jalapeño into the corn or finish with a splash of your favorite hot sauce to increase the spice level.
- → Are these fries gluten-free?
Yes, as long as all ingredients—including cheese and mayonnaise—are certified gluten-free, this dish is safe for gluten-free diets.