Mexican Street Fries
Mexican street corn is EVERYTHING and while it really can’t be made better, it can be made different, and just as good. This is a recipe for oven-baked Mexican street fries. Every component is just as good as the next and is full of fresh, Spanish flavors.
Mexican Street Fries
Mexican street corn but made with french fries, instead. Fresh, Spanish flavors and multiple components are what make these loaded fries spectacular.
Ingredients
French Fries
- 3 potatoes
- 2 T olive oil
- ½ t parsley flakes
- ½ t paprika
- ¼ t cumin
- ¼ t cayenne pepper
- ¼ t chili powder
- ¼ t garlic powder
- ¼ t salt
- ¼ t pepper
Crema
- 15 oz. Miracle Whip half a jar
- ½ cup sour cream
- ¾ cup milk
- 4 garlic cloves minced
- ¼ t garlic powder
- ¼ t red pepper flakes
- ¼ t cayenne pepper
- ¼ t salt
- ¼ t pepper
- ½ t cumin
- ½ t oregano
- 1 T lime juice
Other
- ¼ cup cojita cheese
- cilantro
Instructions
French Fries
- Cut the potatoes into thin french fries. Soak them in cold water for 30 minutes.
- Preheat the oven to 475° F.
- Drain the french fries and pat them dry.
- In a large bowl, combine everything.
- On a baking sheet lined with parchment paper, lay out the french fries evenly. Make sure none of them overlap.
- Bake them for 10 minutes, stir them, and bake them for an additional 10 minutes. Add time if they're not done enough. Every oven is different so make sure to keep an eye on them so they don't burn!
Crema
- Combine all ingredients
Assembly
- Leaving the cooked fries on the baking sheet, drizzle the crema, sprinkle the cheese, and sprinkle the cilantro on top.
- Broil in the oven 2-3 additional minutes.
