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Street Corn Fries (Crispy Fries with Roasted Corn, Cotija & Crema)

These street corn fries are topped with roasted corn relish, cotija cheese, and a creamy cilantro-lime crema. An easy, crowd-pleasing twist on elote using frozen fries.
Print Recipe
Street Corn Fries with cojita, red peppers, onion, sour cream, lime juice

Ingredients

For the Fries:

  • 1 bag Frozen French fries crinkle-cut or straight-cut
  • Salt to taste

For the Roasted Corn Relish:

  • 1 cup corn kernels (fresh, frozen, or canned — drained)
  • 1 tbsp olive oil
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced red onion
  • salt & pepper to taste

For the Cilantro-Lime Crema:

  • 1/2 cup sour cream or Greek yogurt
  • juice of ½ lime
  • 1 tbsp finely chopped cilantro
  • Pinch of salt

Toppings:

  • 1/4 cup crumbled cotija cheese
  • Chopped fresh cilantro (for garnish)
  • Lime wedges (optional)

Instructions

  • Prepare the Fries: Cook the French fries according to package directions until golden and crispy. Season with salt.
  • Make the Corn Relish: Heat olive oil in a skillet over medium-high heat. Add corn and cook until lightly charred, about 3–4 minutes. Add red pepper and onion and sauté for 2 more minutes. Season with salt and pepper. Remove from heat.
  • Mix the Crema: In a small bowl, stir together the sour cream (or yogurt), lime juice, chopped cilantro, and salt. Adjust flavor to taste.
  • Assemble the Fries: Place fries on a serving plate. Top with warm corn relish, drizzle with crema, and sprinkle with cotija cheese. Garnish with extra cilantro and a squeeze of lime if desired.

Notes

Make it your own:
  • Swap the cotija with feta if needed
  • Use chipotle crema for a spicier version
  • Add diced jalapeños or pickled onions for extra punch
 
This dish reminds me of something you’d grab from a food booth at EPCOT — casual, flavorful, and just a little over the top. It’s a great way to upgrade frozen fries when you want to serve something fun without a lot of fuss.