About
Also known as “Mexican Street Corn”, Elotes is typically grilled corn slathered in a Mexican style crema and a mixture of peppery and hot spices. This keto version uses cauliflower florets seasoned in the same way with a unique low-carb crema flavored with lime. Crumbled cotija cheese and cilantro top off this colorful and flavorful side dish or snack.
Ingredients
- 10 ounce cauliflower, raw
- 1 ½ tablespoon olive oil
- ⅛ teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ⅛ teaspoon garlic, powder
- 1 ½ tablespoon mayonnaise
- 1 ½ teaspoon heavy cream
- ¼ teaspoon lime juice, fresh
- ⅛ teaspoon salt
- ¼ ounce queso cotija
Instructions
- Preheat an oven to 400 degrees. Cut and break up the cauliflower into a mix of large and medium-sized florets. Coat the cauliflower florets in olive oil, salt, chili powder, paprika, and garlic powder.
- Arrange the seasoned florets on a sheet tray. Bake the tray for 30 minutes, flipping over halfway through.
- While the cauliflower is baking, make the crema by whisking together the mayo, cream, lime juice, and salt.
- Place the cooked cauliflower into a serving dish and drizzle the crema over the cauliflower. You may do this with a pastry bag, a ziploc bag with the corner cut off, or simply using a spoon or fork. Top with crumbled cotija cheese and, at your discretion, chopped cilantro.
Nutrition Facts
- Servings: 2
- Calories: 226.3kcal/946.8kJ (per serving)
- Fat: 20.9g (per serving)
- Carbs: 8.2g (per serving)
- Protein: 3.9g (per serving)
