Keto Mexican Street Corn Salad (i.e. Esquites!)

Keto Mexican street corn salad garnished with limes, queso and cream

Keto Mexican Street Corn Salad (i.e. Esquites!)

This keto Mexican street corn salad (colloquially known as esquites), uses cauliflower as a grain free sub to the traditional corn in what is a terrific homage to this street food classic.

Course Entree, Main, Main Course

Cuisine Keto, Mexican

Keyword keto esquites, keto mexican street corn

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings as a side

Calories 68kcal

Ingredients

For roasting

1 whole cauliflower trimmed into florets
1 tablespoon extra virgin olive oil
2 tablespoons grass-fed salted butter
kosher salt
black pepper freshly ground

For garnishing

our keto mayonnaise
chile piquin Tajin or chipotle
limes freshly squeezed
cotija cheese or a briny crumbly sub (feta is terrific!)
fresh parsley roughly chopped

Metric - US Cups

Instructions

Preheat oven to 400°F/200°C.
Place trimmed cauliflower in a rimmed baking tray, rub with olive oil, season with salt and freshly ground black pepper, and dollop with butter all over.
Roast for 25 to 30 minutes, tossing everything together for even coating a couple times. Your cauliflower will be done once you can pierce it easily with a sharp knife.
Turn your broiler on and continue to roast until lightly charred (you know, to amp up the flavors a tad!).
Transfer to a serving platter, squeeze limes throughout, sprinkle chile piquin to taste, and top off with generous dollops of mayonnaise, cotija cheese and some parsley. Provecho! (as we say in Mexico).

Nutrition

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