When I first tasted Mexican street corn, or elote, I was captivated by its symphony of flavors—the creamy coating, the tangy lime, and the subtle heat from chili powder. Imagine replicating that experience with a nutritious twist: enter my grilled Mexican Street Cauliflower (Elote). This easy-to-make recipe breathes new life into classic flavors and showcases cauliflower as a delightful low-carb alternative.
Picture this: tender cauliflower steaks, grilled until charred perfection and generously coated with rich mayonnaise, zesty lime juice, and crumbly cotija cheese. In just under 30 minutes, you can bring vibrant, mouthwatering flavors to your table without the guilt that often accompanies traditional street corn. Whether served as a side dish to tacos or enjoyed as a satisfying snack on its own, this recipe promises to impress both family and friends. Let’s get grilling!
Why is Mexican Street Cauliflower (Elote) irresistible?
Flavors galore: This dish packs a punch with mouthwatering flavors of zesty lime and rich cotija cheese that will tantalize your taste buds.
Quick to make: Ready in under 30 minutes, it’s perfect for busy weeknights or last-minute gatherings.
Low-carb delight: Enjoy all the comfort of traditional elote without the carbs, making it keto-friendly and a guilt-free pleasure.
Versatile serving options: Serve as a vibrant side to tacos or as a stand-alone snack that’s sure to impress.
Crowd-pleaser: This recipe is a surefire way to win over family and friends, providing a unique spin on an all-time favorite.
Mexican Street Cauliflower (Elote) Ingredients
For the Cauliflower Steaks
• Cauliflower – A nutritious low-carb base for our Mexican Street Cauliflower (Elote) that’s tender when grilled.
• Mild Tasting Oil – Choose avocado, vegetable, or safflower oil for that perfect char and flavor.
For the Topping
• Mayonnaise – This adds creaminess; homemade mayo can elevate the flavor, while yogurt is a lighter option.
• Chili Powder – For a spicy kick; feel free to adjust the amount or use smoked paprika for a new taste.
• Cotija Cheese – This salty cheese enhances the flavors; feta or ricotta salata can be used as a substitute if needed.
• Fresh Cilantro – Adds a bright touch; omit or substitute it with parsley if preferred.
• Lime Wedges – Essential for squeezing on top for that refreshing tang.
How to Make Mexican Street Cauliflower (Elote)
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Preheat the grill: Start by preheating your grill to medium heat, about 350°F, to prepare it for perfectly charred cauliflower steaks.
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Prepare the cauliflower: Carefully remove the leaves and the bottom stem from the cauliflower head, ensuring it remains stable while cutting. A sturdy base is key for thick steaks.
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Slice into steaks: Cut the cauliflower into four thick steaks, each about ¾ inch thick. These will provide a hearty texture that mimics traditional elote.
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Brush with oil: Generously brush both sides of each cauliflower steak with your chosen mild-tasting oil, ensuring they are nicely coated for flavorful grilling.
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Grill the first side: Place the steaks on the grill over direct heat. Grill for about 5-6 minutes, keeping an eye out for that desirable char and golden brown color.
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Flip and grill: Gently flip the steaks and repeat the grilling process on the other side, aiming for another 5-6 minutes of cook time until tender and perfectly charred.
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For extra tenderness: If you prefer softer cauliflower, move the steaks to indirect heat and cover the grill. Let them cook for an additional 10 minutes for that irresistible tenderness.
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Add toppings: Once grilled, remove the cauliflower steaks from the grill and brush them with a generous layer of mayonnaise. Sprinkle chili powder and crumbled cotija cheese all over for a delicious flavor boost.
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Garnish and serve: Finish by topping with fresh cilantro and squeezing lime juice over everything before serving. This final touch elevates the dish to another level!
Optional: Serve with extra lime wedges for those who enjoy a tangy kick.
Exact quantities are listed in the recipe card below.
Storage Tips for Mexican Street Cauliflower (Elote)
Room Temperature: Best enjoyed fresh, but if left out, consume within 2 hours to maintain food safety.
Fridge: Store leftover Mexican Street Cauliflower (Elote) in an airtight container for up to 3 days. This helps keep the flavors intact.
Freezer: For longer storage, freeze the grilled cauliflower steaks wrapped in plastic wrap and then in aluminum foil for up to 2 months.
Reheating: To reheat, place in the oven at 350°F for about 10-15 minutes to preserve the texture, or heat gently in the microwave for a few minutes if short on time.
Helpful Tricks for Mexican Street Cauliflower (Elote)
- Select Fresh Cauliflower: Look for heads that are firm and free of blemishes; freshness enhances the texture and flavor of your Mexican Street Cauliflower (Elote).
- Grill Temperature: Ensure your grill is at medium heat for even cooking; too hot can burn the outside while leaving the inside crunchy.
- Oil Generously: Coat the cauliflower steaks thoroughly with oil to prevent sticking and to achieve that perfect char. Don’t skimp on this step!
- Mind the Cheese: Cotija cheese adds saltiness; taste before adding extra salt to avoid overpowering your dish.
- Customize Spice Level: Adjust chili powder based on your heat preference; start with less and add more after grilling if desired.
What to Serve with Mexican Street Cauliflower (Elote)?
Enjoying grilled Mexican Street Cauliflower elevates your meal, but what else can complement its vibrant flavors?
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Spicy Black Bean Tacos: The hearty, plant-based filling pairs beautifully with the zesty kick of the cauliflower, creating a satisfying and nutritious combination.
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Cilantro Lime Rice: This fragrant rice dish brings a refreshing touch, balancing the bold flavors of the cauliflower perfectly while adding a lovely texture.
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Guacamole and Tortilla Chips: Creamy guacamole offers a cool contrast, while the crispy chips make for a delightful pairing that’s hard to resist.
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Grilled Shrimp Skewers: The smoky flavor of grilled shrimp provides an exciting contrast to the charred cauliflower, making for a vibrant and delicious spread.
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Fresh Mango Salsa: Sweet and tangy, mango salsa adds a fruity twist that complements the creamy and cheesy elements of the cauliflower.
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A Light Lettuce Salad: A simple salad with crunch and fresh veggies adds a crisp texture to your meal, balancing the richness of the cauliflower.
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Chilled White Wine: A glass of chilled Sauvignon Blanc or Pinot Grigio enhances the meal’s flavors and adds a refreshing touch on hot days.
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Flan or Tres Leches Cake: End your meal with a creamy dessert for the perfect sweet finish, contrasting with the savory profile of the Mexican Street Cauliflower.
Mexican Street Cauliflower (Elote) Variations
Feel free to get creative with this recipe and tailor it to your taste buds!
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Dairy-Free: Use a plant-based mayonnaise and skip the cheese for a creamy, vegan alternative. Nutritional yeast can also lend a cheesy flavor.
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Cheese Swap: Substitute cotija cheese with feta or goat cheese for a creamy twist while still keeping it low carb. Each option adds its unique flavor and texture.
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Flavor Boost: Add spices like cumin or cayenne pepper for an extra kick. A little heat can elevate the entire dish and perfectly complement the smoky grilled cauliflower!
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Grilled Veggies: Try adding slices of zucchini or bell peppers alongside the cauliflower for a colorful and flavorful medley. They grill beautifully and soak up all those delicious flavors.
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Herb Variations: If cilantro isn’t your favorite, fresh parsley works wonderfully as an alternative. You can also experiment with chives for a mild onion flavor that brightens the dish.
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Zesty Citrus: Squeeze fresh lemon juice instead of lime for a different citrus zing that pairs beautifully with the cauliflower’s richness. A fun switch to keep things interesting!
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Smoky Twist: For a deeper flavor, add a dash of smoked paprika or grill the cauliflower on a cedar plank for a hint of woodsy taste. This will give your dish a beautiful, layered flavor profile.
Enjoy the process of personalizing your Mexican Street Cauliflower (Elote) and make it uniquely yours!
Make Ahead Options
These Mexican Street Cauliflower (Elote) steaks are perfect for meal prep enthusiasts, making your weeknights a breeze! You can slice the cauliflower into steaks and brush them with oil up to 24 hours in advance, storing them in the refrigerator to maintain their freshness. Additionally, you can prepare the mayonnaise topping mixed with chili powder and store it separately for up to 3 days. When you’re ready to serve, just grill the cauliflower steaks as instructed, add the toppings, and finish with a squeeze of lime juice for that vibrant touch. This approach saves time without sacrificing flavor, ensuring your meal is just as delicious as if made fresh!
Mexican Street Cauliflower (Elote) Recipe FAQs
How do I choose the best cauliflower for grilling?
Absolutely! Look for cauliflower heads that are firm, without dark spots or blemishes, and feel heavy for their size. The florets should be tightly packed and a vibrant white color. Freshness is key to ensuring a delightful texture and flavor in your Mexican Street Cauliflower (Elote).
How should I store leftover Mexican Street Cauliflower (Elote)?
For sure! Place any leftovers in an airtight container in the fridge, where they will stay fresh for up to 3 days. If you want to keep it longer, wrap the grilled cauliflower steaks tightly in plastic wrap and then aluminum foil before placing them in the freezer. This method will help preserve their flavor and texture for up to 2 months!
Can I freeze grilled cauliflower steaks?
Definitely! To freeze, first let the grilled steaks cool completely. Then, wrap each steak individually in plastic wrap, followed by a layer of aluminum foil. Place them in a freezer-safe bag or container. When you’re ready to enjoy them, the best method to reheat is in the oven, preheated to 350°F for about 10-15 minutes until warmed through.
What if my cauliflower steaks are sticking to the grill?
Very common! If you find your cauliflower steaks are sticking, it’s likely due to insufficient oil or grill temperature. Be sure to brush your cauliflower generously with oil before grilling, and try to maintain medium heat throughout the grilling process. If they still stick, you can gently run a grill spatula underneath to release them.
Are there any dietary concerns with this recipe?
Absolutely! This Mexican Street Cauliflower (Elote) is vegetarian and low carb, making it an excellent option for keto diets. If you’re cooking for someone with a dairy allergy, you may want to skip the cotija cheese or substitute it with a dairy-free cheese alternative. Always check ingredient labels for any hidden allergens, especially in mayonnaise.
Grilled Mexican Street Cauliflower (Elote) to Satisfy Cravings
Ingredients
Equipment
Method
- Preheat the grill to medium heat, about 350°F.
- Remove the leaves and bottom stem from the cauliflower head.
- Cut the cauliflower into four thick steaks, about ¾ inch thick.
- Brush both sides of each steak with oil.
- Grill the first side for about 5-6 minutes until charred.
- Flip and grill the other side for another 5-6 minutes.
- For extra tenderness, move to indirect heat and cover for an additional 10 minutes.
- Brush grilled steaks with mayonnaise, sprinkle chili powder and cotija cheese on top.
- Garnish with fresh cilantro and squeeze lime juice over the steaks before serving.