Products used in this recipe
Southern Loaded Fries
Yield: 20 Servings (13.5 oz.)
Yield: 20 Servings (13.5 oz.)
Loaded fries get the Southern Comfort Food treatment: Simplot Conquest® Crispy Potato Strips topped with pickled corn relish of Simplot RoastWorks® Flame-Roasted Corn & Pepper Blend. Finish with a drizzle of lime crema and a pimento cheese sauce, an all-star of Southern cuisine.
Pickled Corn Relish:
Ingredient | Weight | Measure |
---|---|---|
Rice wine vinegar | 8 fl. oz. | |
Water | 8 fl. oz. | |
Sugar | 1 oz. | |
Celery or mustard seeds, whole | 2 tsp. | |
Black peppercorns, whole | 1/2 Tbsp. | |
Red pepper flakes | 1/2 Tbsp. | |
Garlic cloves, crushed | 2 each | |
Simplot RoastWorks®: RTE Flame-Roasted Sweet Corn & Peppers Blend | 1 bag |
Lime Crema:
Ingredient | Weight | Measure |
---|---|---|
Mexican style crema | 18 oz. | |
Lime zest | 2 tsp. | |
Lime juice | 3 fl. oz. | |
Salt | 1/2 tsp. |
Fries:
Ingredient | Weight | Measure |
---|---|---|
Pimento cheese, prepared | 40 oz. | |
10 lbs. | ||
Sweet & hot jalapeño peppers, drained | 10 oz. |
Preparation Instructions:
Step 1
Combine vinegar, water, sugar, celery or mustard seed, peppercorns, red pepper flakes and garlic in a sauce pan and bring to a boil. Pour the liquid over the corn in a non-reactive bowl or glass jar. Allow flavors to marry overnight in the refrigerator.
Step 2
Whisk together crema with lime zest and juice. Season with salt and transfer to a squeeze bottle.
Step 3
Warm the pimento cheese in a double boiler to create a sauce, adjust consistency with milk if needed. For each serving; prepare 8 oz. of potato strips according to the package instructions, drain and transfer to a warm serving dish. Drizzle with 2 oz. of pimento cheese sauce, sprinkle with 2 oz. of drained corn relish, drizzle with 1 fl. oz. of lime crema and finish with 1/2 oz. jalapeño peppers.