Preparation: 20 min
Cooking: 25 min
Servings: 4
Ingredients
- 1 kg Russet potatoes
- Frying oil
- Salt
- 500 ml cheese curds
- Lime wedges
Elote topping
- 4 ears of corn, shelled (or 750 ml corn kernels)
- 15 ml vegetable oil
- 30 ml butter
- 125 ml mayonnaise
- 125 ml sour cream
- 15 ml lime juice
- 15 ml chili seasoning
- 5 ml smoked paprika
- 250 ml crumbled feta cheese
- 125 ml chopped fresh cilantro
- Salt and pepper to taste
Preparation
- Cut the potatoes into sticks about 1 cm thick. Rinse them thoroughly under cold water to remove excess starch, then pat them dry.
- Preheat a deep fryer to 150°C (300°F). Fry the fries for 5 to 6 minutes, until just tender. Remove and let rest for a few minutes.
- Increase the fryer temperature to 190°C (375°F). Fry the fries a second time for 2 to 4 minutes, until golden brown and crispy. Season immediately with salt.
- In a skillet over high heat with the oil and butter, toast the corn kernels until lightly charred.
- Remove from the heat. Add the mayonnaise, sour cream, lime juice, chili seasoning, smoked paprika, feta cheese, cilantro, salt, and pepper. Mix well.
- Divide the fries among bowls. Add the cheese curds, top with the Mexican corn mixture, and serve with a lime wedge.
