Southern Mom Loves: Make Some Elotes Fries for Cinco de Mayo!

Make Some Elotes Fries for Cinco de Mayo!

Tuesday, April 30, 2019


Cinco de Mayo is drawing closer and I've got a great recipe for your celebrations: Elotes Fries! If you don't know what Elotes are, it's a cob of roasted corn, slathered with a lime & garlic cream and rolled in salty, crumbled cotija cheese, then sprinkled with chopped cilantro and it's commonly sold as street food in Mexico. It's ridiculously delicious and addictive and I've made them into a topping for fries. You're welcome. 😉


I am one of those people who will take a potato any way it will come and while I was recently thinking up some yummy fry recipes, I was also thinking I should make Elotes soon. (Check out my recipe for those here.) Why not combine the two?


Good elotes need cotija, so you should really seek it out. In my small-ish city I can find it either in a wheel (crumbles easily) or already crumbled in a bag at my local Walmart in the cheese section (look for the section with goat cheese, feta, etc.) I would recommend this and not a substitute.


I can now get real Crema Mexicana here, too, so I'm going to use this in my recipe. In my elotes recipe, I used sour cream so you can sub that in if you can't find crema. Crema is not as thick and is sweeter and tastes more like heavy cream, so that's the biggest difference.


I'm taking a shortcut here by roasting frozen corn that has been thawed and patted dry, but you can absolutely roast cobs on a grill and slice the corn from it for this recipe.


Elotes Fries

Ingredients:
  • 1 bag of your favorite frozen fries
  • garlic salt + dried parsley to taste
  • 1 12 oz. bag of frozen corn, thawed
  • 1/3 cup Crema Mexicana
  • 1/2 cup mayo
  • 1 clove garlic, minced
  • 2 tablespoons lime juice
  • 1/4 teaspoon chili powder
  • 1/4 cup chopped cilantro + lots more to garnish
  • a pinch of salt (to taste)
  • 1/2 cup cotija cheese, crumbled


Directions:
1. Either bake or deep fry your fries. If baking, sprinkle with garlic salt and parsley before baking. If frying, sprinkle the seasonings on afterward.


2. Pat your corn dry with paper towels (important!) and place them in a cast-iron skillet over medium heat. Stir until warmed and let them sit without stirring to get some color. Once you hear a kernel pop, you're done!



3. Chop your cilantro. I chop up a large bunch, measure out 1/4 cup for the sauce, then set aside the rest to top the dish.



4. Place the Crema Mexicana, mayo, minced garlic, lime juice, chili powder, 1/4 cup chopped cilantro, and a pinch of salt in a medium bowl and whisk together. Set aside.


5. Crumble at least a half cup of cotija and set aside.


To assemble: Place a serving of fries on a plate, top with corn, drizzle with the crema sauce, then sprinkle with a generous helping of cotija cheese and cilantro. Enjoy!





I hope you enjoy this recipe. Happy Cinco!


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Have you ever had elotes? What do you think about these fries? I love to read your comments!

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