Cauliflower Elote Mexican Street Corn (Printable)

Roasted cauliflower tossed in zesty lime crema, topped with crumbly cotija and fresh herbs for a vegetarian take on classic Mexican street corn.

# What You’ll 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 more 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 or feta substitute
10 - 2 tablespoons chopped fresh cilantro
11 - 1/4 cup finely diced red onion
12 - 1 jalapeño, finely chopped
13 - Salt and pepper to taste

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss cauliflower florets with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, flipping halfway, until cauliflower is golden and tender with crispy edges.
04 - While cauliflower roasts, mix mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, and lime juice in a large bowl.
05 - When cauliflower is done, immediately transfer to the bowl with sauce. Toss to coat thoroughly.
06 - Add half the cotija cheese, half the cilantro, red onion, and jalapeño. Toss again to combine.
07 - Transfer to a serving platter. Sprinkle with remaining cotija, extra chili powder, and cilantro. Serve warm with lime wedges.

# Expert Advice:

01 -
  • The way the creamy sauce clings to each nook and cranny of the roasted florets makes every bite incredibly satisfying
  • You get all the nostalgic flavors of Mexican street corn without the mess of eating corn on the cob
  • This dish somehow manages to be both comforting and light at the same time
02 -
  • The cauliflower really needs to be hot when it hits the sauce so it absorbs all those flavors
  • Do not skip roasting the cauliflower first because steaming will not give you the right texture
  • Cotija cheese is worth seeking out but feta works in a pinch if you cannot find it
03 -
  • Cut your florets to a similar size so they roast evenly and you get those crispy edges on every piece
  • Let the roasted cauliflower sit for just a minute after tossing so the sauce really clings

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