Mexican Street Corn Loaded Fries
Prep: 5 minutes | Cook: 30 minutes | Serves: 4-6
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Pub Fries
Have the restaurant experience at home with Cavendish Farms Restaurant Style Pub Fries! These premium, skin-on, thick-cut fries are lightly seasoned with sea salt to deliver the authentic taste of your neighbourhood pub. While they’re delicious on their own, the thicker cut of these fries means they’re great for dipping in your favourite sauces. Serve them with specialty ketchups, aioli, curry mayo, or whatever you please.
Ingredients
- 1 bag of Cavendish Farms Restaurant Style Pub Fries
- 3 ears of corn
- 4 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
- Feta cheese, crumbled
- Fresh cilantro leaves, finely chopped
- Lime wedges for serving
Directions
- Pre-heat oven to 450°F (230°C).
- Spread Cavendish Farms Restaurant Style Pub Fries in a single layer on a non-stick baking sheet and bake for 10 minutes. Flip fries and continue baking for 5 to 10 minutes to a light.
- Grill corn until tender, about 6-7 minutes.
- While corn is cooking, in a medium bowl, combine mayonnaise, lime juice, chilli powder and salt. Set aside.
- When the corn is cool enough to handle, using a serrated knife, remove kernels from cob.
- In a large skillet, heat olive oil and add corn. Cook until corn begins to brown on bottom. Remove from pan and add to bowl with mayonnaise mixture. Toss to combine.
- When the fries are done baking, plate and top with Mexican street corn.
- Top with feta cheese, cilantro. Serve lime wedges on the side.
