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Cauliflower Elote: A Twist on Mexican Street Corn

Roasted florets of Cauliflower Elote seasoned with chili flakes and fresh cilantro on a white plate.
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Make a low-carb version of Mexican Street Corn using roasted cauliflower instead of traditional corn. This recipe features a creamy, tangy, and spicy topping.

Ingredients

Scale
  • 1 large head cauliflower, cut into bite-sized florets
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup mayonnaise or Mexican crema
  • 1/4 cup sour cream or plain Greek yogurt
  • 1/2 cup crumbled cotija cheese, plus extra for garnish
  • 1 teaspoon chili powder (or Tajin seasoning)
  • 1/2 teaspoon smoked paprika
  • Juice of 1 lime
  • 2 tablespoons fresh cilantro, chopped

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Toss the cauliflower florets with olive oil, salt, and pepper on a baking sheet.
  3. Roast for 20 to 25 minutes, flipping halfway through, until the edges are tender and slightly browned. For a charred look, broil for the last 2 minutes, watching carefully to prevent burning.
  4. While the cauliflower roasts, prepare the topping sauce. In a small bowl, whisk together the mayonnaise (or crema), sour cream (or yogurt), chili powder, smoked paprika, and lime juice.
  5. In a separate small bowl, combine the 1/2 cup of crumbled cotija cheese with the chopped cilantro.
  6. Remove the roasted cauliflower from the oven. Place the warm cauliflower in a large bowl.
  7. Pour the creamy sauce over the cauliflower and toss gently to coat all the pieces evenly.
  8. Sprinkle the cotija cheese and cilantro mixture over the coated cauliflower.
  9. Serve immediately with extra lime wedges and a final dusting of cotija cheese and chili powder.

Notes

  • For a smoky flavor reminiscent of grilling, add 1/4 teaspoon of liquid smoke to the sauce mixture.
  • If you prefer a dairy-free option, substitute the cotija cheese with a vegan feta alternative and use a dairy-free sour cream or cashew cream for the sauce base.
  • For a thinner sauce, add a teaspoon of water or extra lime juice until you reach your desired consistency.

Nutrition

Find it online: https://whiskdaily.com/cauliflower-elote-a-twist-on-mexican-street-corn/