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Southern Loaded Fries

Southern Loaded Fries
Yield: 20 Servings (13.5 oz)

Yield: Model.Yield

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.

Step 1 (Pickled Corn Relish)
8 fl. oz. Rice wine vinegar
8 fl. oz. Water
1 oz. Sugar
2 tsp. Celery or mustard seeds, whole
1/2 Tbsp. Black peppercorns, whole
1/2 Tbsp. Red pepper flakes
2 each Garlic cloves, crushed
1 bag Simplot RoastWorks®: Flame-Roasted Sweet Corn & Pepper Blend 6/2.5lb
Step 2 (Lime Crema)
18 oz. Mexican style crema
2 tsp. Lime zest
3 fl. oz. Lime juice
1/2 tsp. Salt
Step 3
40 oz. Pimento cheese, prepared
10 lbs. Simplot Conquest®: Crispy Potato Strips 1"
10 oz. Sweet & hot jalapeno peppers, drained
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 directions, 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. jalapeno peppers.
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