Everyone's had carne asada fries. Nobody's had them buried under charred street corn, cotija, and a creamy-smoky ribbon of Cremosa Asada. It's the two greatest SoCal street foods on one tray.

The sauce does the tying-together: smoky, savory, medium-mild heat that lands right where you want it — over juicy chopped asada, melted jack, and blistered corn on a bed of crispy crinkle-cut fries.

Ingredients

For the asada

• 1 lb flank or skirt steak
• Juice of 1 orange and 1 lime
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt, ½ teaspoon black pepper

For the build

• 2 lbs crinkle-cut fries
• 2 ears corn, husked (or 1½ cups kernels)
• 1½ cups shredded jack cheese
• ½ cup crumbled cotija
• SoCal Cremosa Asada — the hero

To finish

• Fresh cilantro and diced white onion
• Tajín, for dusting
• Lime wedges, for serving

Directions

1. Marinate the steak in the citrus, garlic, cumin, salt and pepper — 1 hour minimum, overnight if you can.
2. Char the corn right on the grill grates until blistered all over, then cut the kernels off the cob.
3. Grill the steak hot and fast, 3 to 4 minutes per side for medium. Rest 5 minutes, then chop into small pieces.
4. Get the fries extra crispy in the oven or air fryer — they are the foundation and need to hold up.
5. Build the tray: fries, jack cheese, then under the broiler 2 minutes until melted. Top with the chopped asada and charred corn.
6. Finish it like an elote: a big ribbon of Cremosa Asada across the top, cotija, cilantro, onion, a dust of Tajín, and lime squeezed over everything.

Tips

Cremosa Asada is mild enough for the whole table. Feeding heat-seekers? Do a half-and-half drizzle with Cremosa Fuego on one side.

No grill? A screaming-hot cast iron pan chars the corn and sears the steak just fine.