Cauliflower Elote Mexican Street Corn (Print Version)

Roasted cauliflower in creamy lime sauce with cotija cheese and spices.

# What You'll Need:

→ Vegetables

01 - 1 large head cauliflower, cut into bite-size florets
02 - 1 tablespoon olive oil

→ Sauce

03 - 1/3 cup mayonnaise
04 - 1/3 cup sour cream
05 - 1 tablespoon lime juice, freshly squeezed
06 - 1 garlic clove, minced
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon chili powder
09 - 1/4 teaspoon ground cumin
10 - 1/2 teaspoon kosher salt

→ Toppings

11 - 1/2 cup cotija cheese, crumbled (or feta as substitute)
12 - 1/4 cup fresh cilantro, chopped
13 - 1 jalapeño, thinly sliced (optional)
14 - 1/2 teaspoon chili powder (for finishing)
15 - Extra lime wedges, for serving

# How to Cook:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the cauliflower florets with olive oil and a pinch of salt. Spread evenly on the prepared baking sheet.
03 - Roast for 25-30 minutes, flipping halfway through, until golden and crisp-edged.
04 - Meanwhile, whisk together mayonnaise, sour cream, lime juice, minced garlic, smoked paprika, chili powder, cumin, and salt in a large mixing bowl until smooth.
05 - Remove the roasted cauliflower from the oven and immediately toss with the prepared sauce until well coated.
06 - Transfer to a serving platter. Sprinkle generously with cotija cheese, chopped cilantro, and sliced jalapeño. Dust with additional chili powder and serve with lime wedges.

# Expert Advice:

01 -
  • Its all the satisfaction of street corn without the mess of eating corn on the cob
  • The cauliflower gets these incredible crispy edges while staying tender inside
  • You can prep everything ahead and just toss it together at the last minute
02 -
  • Dont skip roasting the cauliflower first, that step creates texture you just cant get from raw or steamed
  • Toss the cauliflower with sauce immediately after roasting so it really clings to every nook and cranny
03 -
  • If you have access to a grill, that smoky char takes this to another level entirely
  • The sauce keeps in the fridge for a week, so double it and use it on everything from roasted potatoes to sandwiches

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