Products used in this recipe
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.
Step 1 (Pickled Corn Relish)
|8 fl. oz.||Rice wine vinegar|
|8 fl. oz.||Water|
|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|
|40 oz.||Pimento cheese, prepared|
|10 lbs.||Simplot Conquest®: Crispy Potato Strips 1"|
|10 oz.||Sweet & hot jalapeno peppers, drained|
- 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.