Cauliflower Elote Mexican Street Corn (Printable Format)
Roasted cauliflower coated in tangy lime crema with chili, cotija, and fresh cilantro for a smoky Mexican-style twist.
# What You Need:
→ Vegetables
01 - 1 large head cauliflower, cut into florets
02 - 1 tablespoon olive oil
→ Sauce & Toppings
03 - 1/3 cup mayonnaise
04 - 2 tablespoons sour cream
05 - 1 teaspoon chili powder, plus extra for garnish
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - Juice of 1 lime
09 - 1/2 cup cotija cheese, crumbled (feta substitute acceptable)
10 - 2 tablespoons chopped fresh cilantro
11 - 1/4 cup finely diced red onion (optional)
12 - 1 jalapeño, finely chopped (optional)
13 - Salt and pepper to taste
# How-To Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss cauliflower florets with olive oil, salt, and pepper until evenly coated. Spread in a single layer on prepared baking sheet.
03 - Roast for 25 to 30 minutes, flipping halfway through, until cauliflower is golden brown and tender with crispy edges.
04 - While cauliflower roasts, whisk together mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, and lime juice in a large bowl until smooth.
05 - Transfer hot cauliflower to bowl with sauce. Toss thoroughly until every piece is evenly coated.
06 - Add half the cotija cheese, half the cilantro, red onion, and jalapeño if using. Toss gently to distribute.
07 - Transfer to serving platter. Sprinkle with remaining cotija cheese, extra chili powder, and remaining cilantro. Serve warm with lime wedges.
# Expert Suggestions:
01 -
- That perfect balance of creamy, smoky, tangy, and just enough heat keeps everyone coming back for seconds
- You get all the satisfaction of street corn without the mess of eating corn off the cob in front of people
02 -
- The cauliflower needs to be hot when it hits the sauce, or the coating won't stick properly and you'll miss that cohesive bite
- Dont skip roasting the cauliflower first, even though it adds time, because steamed cauliflower just gives you a totally different and disappointing result
03 -
- Cut your cauliflower into uniformly sized pieces so everything roasts at the same rate
- Double the sauce if you're serving a crowd, because people will absolutely want extra