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.
Keto Mexican Street Corn Salad 🌽
Mexican street corn salad is nothing more than the easier-to-eat cousin of elotes. Both are generally sold by the same street vendor, with the difference being solely off-the-cob.
As many of you dear readers know (though I believe it must be emphasized right about now), I’m Mexican. Like actually born and raised in Mexico City (i.e. I know esquites).
And, as many of you also know, I’ve made a keto brand on the internet on food premises such as “its not eggy” and, relevant here, “its not cauliflower”. As imho its just not that good at impersonating everything.
But Mexican street corn salad? Surprisingly spot on (believe it or not!), which I’m guessing is more to do with the dish’s reliance on the toppings… rather than on the corn kennels themselves. So we’re in luck!
My (one!) top tip
Do go the extra mile and turn on your broiler after roasting, to give it a light char. Or, if you’re lucky enough to be able to give it a grill… go for it!
Because sure, a lot of Mexican street corn is simply steamed. But the creme de la creme might just be grilled for those smokey charred bonus points.
Keto Mexican Street Corn Salad (i.e. Esquites!)
- 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
- 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).