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Mexican Street Corn Oven Fries

Mexican Street Corn Oven Fries

  • Yield: 4 servings 1x



For the Fries:

  • 4 large Russet potatoes, washed well and sliced into 1-inch thick wedges
  • 3 tablespoons olive oil
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon garlic powder
  • Salt and pepper

For Serving:

  • 2 ears of corn, kernels removed (you can also use defrosted frozen corn in a pinch)
  • 1 cup shredded Monterey Jack cheese
  • ½ cup grated cotija cheese
  • ¼ cup Mexican crema (or sour cream thinned out with a little milk)
  • Smoked paprika, for sprinkling lightly over top
  • Fresh cilantro, for garnish
  • Chopped scallions, for garnish
  • Lime wedges


For the Fries:

  1. Once the potatoes have been washed and cut, rinse very well under cold water to remove the excess starch. Place in a large bowl and cover with very cold water. Allow to sit for 2 hours. Drain the water and rinse off the potatoes. Cover with water again and let sit for another 1-2 hours (the longer you let them sit, the crunchier they will get in the oven. You are removing the excess starch from the potatoes by doing this).
  2. Preheat the oven to 450°F and line two large rimmed baking sheets with foil. Place a sheet of parchment paper on top of the foil for each baking sheet.
  3. Remove the potatoes from the water and dry very well with towels. Place on prepared baking sheets without overcrowding them. This allows for the air to circulate around the potato and creates crispiness. If you overcrowd the baking sheets, the potatoes will only steam.
  4. Drizzle the potato wedges with oil and sprinkle over the spices. Season liberally with salt and pepper. Toss to coat all the potatoes evenly in the seasonings.
  5. Bake for 20 minutes, then turn the potato wedges over, and continue to bake for another 20 minutes or until they are browned and crispy.

To Serve:

  1. Gather the fries onto one baking sheet and form a pile (alternatively, transfer them to a cast-iron skillet).
  2. Sprinkle the corn kernels over the potatoes.
  3. Top the fries and corn evenly with the two cheeses, reserving half the cotija for serving. Drizzle lightly and evenly with the Mexican crema. Sprinkle lightly with paprika.
  4. Return the baking sheet (or skillet) to the oven for 5-7 minutes or until everything is warmed through and the cheese is melted.
  5. Remove from the oven and garnish the fries with the remaining cotija cheese, chopped cilantro, scallions, and a spritz of fresh lime juice. Serve immediately.


  1. If you don’t want to make your own fries from scratch, you can certainly use store-bought frozen fries. Spice them up and cook them according to the package directions.
  2. If you cannot find Mexican crema (my local store only carries it sometimes), you can sub in sour cream thinned with a little milk until it reaches a drizzling consistency. Season with a little salt and you’re good to go!