My quick, loaded Corn Fries are the Mexican-inspired side-dish or snack you need in your life! Crispy fries are covered with sweet corn, flavorful seasonings, lots of cheese and Mexican crema to create an incredible side that’s perfect for your Labor Day barbecue!
Crispy, cheesy, and completely savory – these corn fries are going to rock your world!
With Labor Day weekend coming up, it’s time to plan your side dishes! This Mexican-inspired side dish is a perfect accompaniment to barbecue, taco night, and more. These crispy fries come together super quickly, so that you’re spending less time cooking and spending more time with your family!
These fries are inspired by my Mexican Elotes – grilled corn that’s slathered in rich Mexican crema and coated with fresh, salty cotija cheese or queso fresco. My twist on this amazing street food takes all those delicious ingredients and piles them on top of crispy French fries. You’re going to love it!
Your family is going to love this tasty, savory dish! Kids will love it too – let them sprinkle on the toppings!
❤️ Why You'll Love This Recipe!
So Quick! This dish comes together in under 30 minutes – but taste like you’ve spent hours preparing it!
Super Tasty! Crispy fries coated with melted cheese, sweet corn, and tangy Mexican crema – sign me up!
It’s Versatile! Because of the simplicity of this dish, it can be served with so many things – or even on its own!
My delicious, easy to make Corn Fries are even easier when you use frozen French fries – but you can make your own homemade too! Follow my recipe for easy air fryer French fries to see how!
- French Fries – Use your favorite frozen brand or make your own! For maximum scooping, try waffle fries!
- Olive Oil – I love extra virgin olive oil (EVOO) for this dish because of its exceptional flavor, but you can use what you have on hand too.
- Corn – You can use canned, frozen, or fresh. Make sure to drain and/or thaw depending on what type of corn you use.
- Taco Seasoning – This is optional, but you can use your favorite store-bought brand here or make my simple taco seasoning recipe!
- Salt & Pepper – A classic seasoning base – use to your taste!
- Cilantro – Roughly chopped cilantro adds color and a distinctive flavor to this dish.
- Monterey Jack – Monterey jack is a perfect melting cheese with a mild, savory flavor. You’ll want to grate it for this recipe, so it spreads evenly.
- Queso Fresco – This is a fresh, salty Mexican cheese that crumbles like feta. You can find this is the refrigerated cheese or specialty cheese section of your grocery.
- Mexican Crema – This Mexican sour cream is a richer, but slightly thinner in texture than regular sour cream, so it’s perfect for drizzling all over the fries.
- Lime – Adds that classic bright, fresh flavor to almost every dish. You’ll want to cut into wedges for this recipe.
💭 Tips & Recipe Notes
Unfamiliar with Mexican crema? Try looking in the refrigerated dairy section or a Mexican grocery.
If you can’t find crema, you can use regular sour cream. Try stirring it well or thinning it out with a little lime juice before drizzling over the fries.
If baking frozen French fries, use my easy tips!
If you’re baking fries use a preheated oven, which will help them get crispier.
Try using an air fryer too! The hot air of the air fryer will speed up the cooking and make the fries crispier with less oil.
Using the broiler can be intimidating, but it doesn’t have to be!
You’ll want to use the broiler at the high heat setting, approximately 500°F (260°C).
Make sure your oven rack is in the center and place your dish directly under the center of the broiler.
Don’t use the broiler for more than 10 minutes at a time – make sure you keep an eye on the dish, because the broiler can burn food easily! If it’s safe to do so, keep the oven slightly cracked open to let excess heat escape and help you watch the fries.
🔪 Step-by-Step Instructions
My incredible, cheesy Corn Fries are an easy way to bring fresh, Mexican-inspired flavors to your kitchen. It’s so easy to make – they’ll quickly become a new favorite!
- Bake the fries. On a sheet pan lined with parchment paper, bake 20 ounces of French fries according to package directions.
- Prep. While your fries are baking, grate your cheese, rinse and chop the cilantro, and slice your lime into wedges. If you’ve chosen to use fresh corn, carefully cut the kernels off the cob. If using frozen or canned, make sure the corn is drained and/or thawed.
- Sauté the corn. In a large frying pan, add 1 tablespoon of olive oil and bring the heat to medium-high. Nest, add 15 ounces of corn kernels to the hot frying pan, spreading the corn into an even layer. Cook until the corn begins to brown – about 4 to 5 minutes. Be sure to stir occasionally!
- Season the corn. Add 1 teaspoon each of salt and pepper (or to taste), and if using, add 2 tablespoons of taco seasoning to the corn and stir. Next, add 1 bundle of chopped cilantro to the corn and allow it to cook for a couple of minutes until the cilantro wilts. Shut off heat.
- Top the fries. When the fries are done, remove from the oven. Top with the corn and 1 cup of Monterey Jack cheese. Then, turn your oven to a high heat broil. Place the fries under the broiler and broil for 2 to 4 minutes or until the cheese is slightly browned and melted.
- Sprinkle, drizzle, and serve. Remove the fries from the oven and allow to cool for a few minutes. Sprinkle ½ cup of queso fresco and drizzle 3 tablespoons of Mexican crema over the corn fries. Garnish with lime wedges and enjoy!
I love to eat these fries for dinner just as they are or served with crispy tacos or a juicy, pan seared ribeye steak! Or serve them alongside some just baked enchiladas or sizzling hot fajitas for fully Mexican-themed meals!
🥡 Storing & Reheating
Storing the finished corn fries isn’t recommended, as the topping will make the fries soggy – but you likely won’t have too much left over!
If you want extras or are meal-prepping, make the sauteed corn topping and store it separately an airtight container. It will keep in the fridge for up to 3-5 days.
It's also best to freeze your corn topping and save it for adding to fresh fries later. Freeze in an airtight freezer storage container and the topping will store in the freezer up to 12 months.
If you’re reheating the corn fries, simply reheat the corn topping in a pan over low to medium heat until heated. You can also use the microwave, heating in short intervals until hot.
Then, either reheat fries according to package instructions or make a fresh batch (which will yield the crispiest result). Top as instructed above, and you’re ready to eat!
Absolutely! Try this delicious corn topping plus the cheese, cilantro, and crema over rice, pan fried potatoes, or on your favorite kind of lettuce for a salad!
Absolutely! If you’re using fresh corn, shuck and cut off the cob carefully using a serrated knife. If you stand the whole corn cob up in a large bowl, you can cut the kernels off directly into the bowl. This will save you time cleaning up!
If you have leftover elotes, they're a perfect start to this dish!
- 20 oz french fries (from frozen or make your own fries)
- 1 Tbsp olive oil (extra virgin)
- 15 oz corn (canned or frozen, thawed and drained)
- 2 Tbsp taco seasoning mix (optional)
- 1 tsp each, salt & pepper (to taste)
- 1 bundle cilantro (chopped)
- 1 cup Monterey jack cheese (grated)
- ½ cup queso fresco cheese (crumbled)
- 3 Tbsp Mexican crema (or sour cream)
- 1 lime (cut into wedges)
- On a sheet pan lined with parchment paper, bake your french fries according to manufactures directions. *You can use any fries or brand you like.20 oz french fries
- While your fries are baking grate your cheese, then rinse and chop your cilantro.
- In a large frying pan add the olive oil and bring heat to medium high.1 Tbsp olive oil
- Add the corn to the hot frying pan spread the corn into an even layer and cook until the corn starts to brown a bit. This should be about 4 to 5 minutes, stirring occasionally.
- Add salt and pepper, and if using, add the taco seasoning to the corn and stir in.1 tsp each, salt & pepper, 2 Tbsp taco seasoning mix
- Add the chopped cilantro to the corn allow to cook for a couple of minutes till the cilantro wilts. Remove from heat and set aside.15 oz corn
- When the fries are done remove from the oven then top with the corn and Monterey jack cheese. Set your oven to broil and broil for 2-4 minutes until the cheese is slightly browned and melted.1 cup Monterey jack cheese
- Remove from the oven and allow to cool a few minutes then sprinkle the queso fresco cheese and drizzle Mexican crema over the corn fries. Garnish with some lime wedges, and serve. Enjoy!1 bundle cilantro, ½ cup queso fresco cheese, 3 Tbsp Mexican crema, 1 lime
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!