Keto Mexican Street Corn Salad (Elote Bowl)

Name: Keto Mexican Street Corn Salad (Elote Bowl)
Prep time: 15 min
Cook time: 25 min
Yield: 6

keto low-carb mexican elote cauliflower street food spicy cheese

Salads

This keto version of beloved Mexican street corn uses roasted cauliflower instead of corn, tossed with creamy mayo, tangy lime, spicy chili powder, and salty cotija cheese for all the elote flavors with just 4g net carbs.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 25

Ingredients

900g2 lbs cauliflower, cut into small florets
45ml3 tbsp avocado oil
10ml2 tsp chili powder
5ml1 tsp smoked paprika
2.5ml1/2 tsp ground cumin
5ml1 tsp kosher salt
90ml6 tbsp mayonnaise (preferably avocado oil based)
60ml1/4 cup Mexican crema or sour cream
45ml3 tbsp fresh lime juice
10ml2 tsp fresh lime zest
115g1 cup cotija cheese, crumbled
1 medium1 medium jalapeño, seeded and minced
60ml1/4 cup fresh cilantro, chopped
1/4 small1/4 small red onion, finely diced
1.25ml1/4 tsp cayenne pepper (optional)
2 limes2 limes lime wedges for serving

Instructions

Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
Toss 900g2 lbs cauliflower with 45ml3 tbsp avocado oil, 10ml2 tsp chili powder, 5ml1 tsp smoked paprika, 2.5ml1/2 tsp ground cumin, and 5ml1 tsp kosher salt until evenly coated.
Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring once, until golden brown and tender with some charred edges.
Let cauliflower cool to room temperature, about 15 minutes.
In a large bowl, whisk together 90ml6 tbsp mayonnaise (preferably avocado oil based), 60ml1/4 cup Mexican crema or sour cream, 45ml3 tbsp fresh lime juice, 10ml2 tsp fresh lime zest, and 1.25ml1/4 tsp cayenne pepper (optional) if using.
Add cooled roasted cauliflower, 115g1 cup cotija cheese, 1 medium1 medium jalapeño, 60ml1/4 cup fresh cilantro, and 1/4 small1/4 small red onion to the dressing. Toss gently to combine.
Taste and adjust seasoning with additional salt, lime juice, or chili powder as needed.
Serve immediately at room temperature or chilled, with 2 limes2 limes lime wedges for serving on the side.

Ingredients

id: cauliflower_florets metric: 900g imperial: 2 lbs name: cauliflower, cut into small florets
id: avocado_oil metric: 45ml imperial: 3 tbsp name: avocado oil
id: chili_powder metric: 10ml imperial: 2 tsp name: chili powder
id: smoked_paprika metric: 5ml imperial: 1 tsp name: smoked paprika
id: cumin metric: 2.5ml imperial: 1/2 tsp name: ground cumin
id: salt metric: 5ml imperial: 1 tsp name: kosher salt
id: mayonnaise metric: 90ml imperial: 6 tbsp name: mayonnaise (preferably avocado oil based)
id: mexican_crema metric: 60ml imperial: 1/4 cup name: Mexican crema or sour cream
id: lime_juice metric: 45ml imperial: 3 tbsp name: fresh lime juice
id: lime_zest metric: 10ml imperial: 2 tsp name: fresh lime zest
id: cotija_cheese metric: 115g imperial: 1 cup name: cotija cheese, crumbled
id: jalapeño metric: 1 medium imperial: 1 medium name: jalapeño, seeded and minced
id: cilantro metric: 60ml imperial: 1/4 cup name: fresh cilantro, chopped
id: red_onion metric: 1/4 small imperial: 1/4 small name: red onion, finely diced
id: cayenne_pepper metric: 1.25ml imperial: 1/4 tsp name: cayenne pepper (optional)
id: lime_wedges metric: 2 limes imperial: 2 limes name: lime wedges for serving

Instructions

Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
Toss {cauliflower_florets} with {avocado_oil}, {chili_powder}, {smoked_paprika}, {cumin}, and {salt} until evenly coated.
Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring once, until golden brown and tender with some charred edges.
Let cauliflower cool to room temperature, about 15 minutes.
In a large bowl, whisk together {mayonnaise}, {mexican_crema}, {lime_juice}, {lime_zest}, and {cayenne_pepper} if using.
Add cooled roasted cauliflower, {cotija_cheese}, {jalapeño}, {cilantro}, and {red_onion} to the dressing. Toss gently to combine.
Taste and adjust seasoning with additional salt, lime juice, or chili powder as needed.
Serve immediately at room temperature or chilled, with {lime_wedges} on the side.

Tips

Cauliflower Size: Cut florets into small, corn kernel-sized pieces for the most authentic elote experience and better coating with dressing.

Charred Edges: Don't skip the roasting step - the slightly charred edges mimic the smoky flavor of grilled street corn.

Cheese Choice: Cotija is traditional and has a salty, crumbly texture. If unavailable, substitute with feta or queso fresco.

Cooling Time: Let cauliflower cool before adding to dressing to prevent the mayo from breaking or becoming too thin.

Spice Level: Adjust heat with more or less jalapeño and cayenne. Remove jalapeño seeds for milder heat.

Make-Ahead: Can be made up to 2 hours ahead and kept chilled. Bring to room temperature before serving for best flavor.

Carb Count: Approximately 4g net carbs per serving, making it perfect for ketogenic diets.

Serving Ideas: Serve as a side dish with grilled meats, or add some cooked shrimp or chicken to make it a complete meal.