Mexican Street Corn Sweet Fries (Printable)

Golden sweet potato fries topped with elote-style corn, herbs, cotija, and lime. Vibrant, crowd-pleasing dish.

# Components:

→ Sweet Potato Fries

01 - 1.5 pounds sweet potatoes, peeled and cut into fries
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Mexican Street Corn Topping

07 - 1.5 cups corn kernels (fresh, frozen, or canned and drained)
08 - 1 tablespoon unsalted butter
09 - 1/4 cup mayonnaise
10 - 1/4 cup cotija cheese, crumbled (or feta cheese as substitute)
11 - 2 tablespoons sour cream
12 - 1 small garlic clove, minced
13 - 2 tablespoons fresh cilantro, chopped
14 - 1/2 teaspoon chili powder
15 - 1 tablespoon lime juice
16 - Salt and black pepper, to taste

→ Garnish

17 - Additional crumbled cotija cheese
18 - Fresh chopped cilantro
19 - Lime wedges

# Directions:

01 - Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
02 - In a generous bowl, combine the prepared sweet potato fries with olive oil, smoked paprika, garlic powder, salt, and black pepper, ensuring they are evenly coated. Arrange the seasoned fries in a single layer on the prepared baking sheet.
03 - Roast the sweet potato fries in the preheated oven for 30 to 35 minutes, flipping them halfway through, until they achieve a golden-brown color and a crisp texture.
04 - While the fries bake, melt the butter in a skillet over medium-high heat. Add the corn kernels and sauté for 3 to 4 minutes until they show signs of slight charring. Remove the skillet from the heat and allow the corn to cool for 2 minutes.
05 - In a mixing bowl, combine the charred corn, mayonnaise, crumbled cotija cheese, sour cream, minced garlic, chopped cilantro, chili powder, lime juice, and a pinch of salt and pepper. Mix thoroughly to integrate all components.
06 - Arrange the baked sweet potato fries attractively on a serving platter. Generously spoon the prepared street corn mixture over the fries. Garnish with additional cotija cheese, fresh cilantro, and lime wedges. Serve immediately to best enjoy the textures and flavors.

# Expert Advice:

01 -
  • Ready in under an hour with simple ingredients
  • Perfect for entertaining or as a hearty side dish
  • Customizable heat level to suit your preference
  • Combines nutritious sweet potatoes with the beloved flavors of elote
02 -
  • These loaded fries can be prepared partially ahead for easy entertaining
  • Sweet potatoes are packed with vitamins A and C plus fiber
  • The combination creates a complete flavor profile with sweet, salty, tangy, and spicy elemen
03 -
  • The key to crispy sweet potato fries is not overcrowding the baking sheet. Use two sheets if necessary to ensure fries have room to crisp.
  • For extra crispiness, soak cut sweet potatoes in cold water for 30 minutes before baking to remove excess starch.
  • When charring corn, resist the urge to stir constantly. Letting it sit undisturbed creates those beautiful caramelized spots that deliver maximum flavor.
  • Finally, serve this dish on a pre-warmed platter to help maintain the temperature of the fries longer, extending their crispy texture even after topping with the corn mixture.

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