Elote Chorizo Loaded Potato Wedges

Ingredients

Potato wedges

• 2 lb russet potatoes, scrubbed and cut into wedges
• 2 tbsp olive oil
• ½ tsp fine salt
• 1 tsp smoked paprika
• ½ tsp garlic powder

Chorizo corn topping

• 8 oz raw Mexican pork chorizo, casing removed
• 1½ cups corn kernels, thawed and patted dry if frozen
• 1 tsp neutral oil
• ½ cup crumbled cotija cheese
• 2 tbsp chopped cilantro

Lime cream

• ¼ cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp fresh lime juice
• 1 tbsp water
• ¼ tsp chili powder

Equipment

Large baking sheet, skillet

Allergens and ingredient notes: Milk, egg; check chorizo ingredients.

Step by step

1. Heat the oven to 425°F (220°C). Toss potato wedges with olive oil, salt, smoked paprika, and garlic powder. Spread on a lined sheet in one layer, cut-side down.
2. Roast for 35–45 minutes, turning after 20 minutes, until the centers are tender and the sides browned. Use a second tray rather than crowding the wedges if necessary.
3. Cook raw chorizo in a skillet over medium heat for 7–10 minutes, breaking it into crumbles, until it reaches 160°F (71°C). Transfer to a bowl and drain excess fat, leaving only a thin film in the pan.
4. Add the separate 1 tsp oil and corn. Cook over medium-high heat for 4–6 minutes, stirring occasionally, until lightly charred. Return the cooked chorizo and heat together for 1 minute.
5. Whisk sour cream, mayonnaise, lime juice, water, and chili powder into a drizzle. Transfer the hot wedges to a platter, spoon over all chorizo corn, and finish with lime cream, cotija, and cilantro.

The Devotti twist: Charred corn and cotija bring elote-style flavor to the potato platter without burying the crisp wedges in sauce.

Make ahead and storage

Refrigerate components within 2 hours and use within 3 days. Reheat potatoes and chorizo corn to 165°F (74°C), then add the cold sauce.

Image: AI-generated recipe illustration; homemade results and presentation will vary.