Name: Simple Keto Mexican Street Corn Salad Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 large head of cauliflower (cut into 1/2-inch florets); 1.5 tbsp olive oil; 1.5 tbsp unsalted butter (melted or dolloped); 1/2 tsp garlic powder; 1/2 tsp smoked paprika; Kosher salt to taste; Freshly ground black pepper to taste; 1/2 cup mayonnaise (preferably Hellmann’s); 1 tsp chile piquin (adjust to heat preference); 2 limes (juiced and zested); 1/2 cup crumbled cotija cheese; 1/4 cup chopped fresh parsley (or cilantro for authenticity)

Ingredients

1 large head of cauliflower (cut into 1/2-inch florets)

1.5 tbsp olive oil

1.5 tbsp unsalted butter (melted or dolloped)

1/2 tsp garlic powder

1/2 tsp smoked paprika

Kosher salt to taste

Freshly ground black pepper to taste

1/2 cup mayonnaise (preferably Hellmann’s)

1 tsp chile piquin (adjust to heat preference)

2 limes (juiced and zested)

1/2 cup crumbled cotija cheese

1/4 cup chopped fresh parsley (or cilantro for authenticity)

Instructions

Step 1: Preheat your oven to 400°F. Cut the cauliflower into even 1/2-inch florets to ensure they cook evenly. Toss the florets on a large baking sheet with olive oil, melted butter, garlic powder, smoked paprika, kosher salt, and freshly ground black pepper, coating each piece well. Spread in a single layer and roast for 25-30 minutes, stirring halfway through, until tender and browned at the edges.

Step 2: Switch your oven to the broiler setting and place the rack 4-6 inches from the heat source. Broil the roasted cauliflower for 3-5 minutes, watching closely to prevent burning, until dark charred spots appear. Shake the pan halfway through for even charring. Transfer the cauliflower to a large mixing bowl.

Step 3: While the cauliflower is still warm, whisk together mayonnaise, chile piquin, lime juice, and lime zest in a small bowl. Adjust chile piquin to taste for desired heat. Pour the dressing over the cauliflower and toss gently to coat evenly.

Step 4: Fold in the crumbled cotija cheese and chopped fresh parsley or cilantro. Toss gently to combine without crushing the florets. Taste and adjust seasoning with additional salt and pepper if needed.

Tips & Variations

Use fresh cauliflower for best texture and flavor; frozen tends to get soggy when roasted.

Swap cotija cheese for feta, queso fresco, or grated parmesan if unavailable.

If you don’t have chile piquin or Tajin, substitute with chili powder, cayenne, or chipotle powder for a smoky kick.

Try cilantro instead of parsley for a more traditional Mexican street corn flavor.

Don’t crowd the cauliflower on the baking sheet to ensure it roasts instead of steams.

Let the cauliflower cool briefly before adding mayonnaise and cheese to prevent separation and melting.

Storage

Store the salad in an airtight container in the refrigerator for up to 4 days. The flavors improve as it sits. Stir well before serving. You can roast the cauliflower up to 2 days ahead and keep the dressing and toppings separate until ready to serve. Enjoy the salad cold or at room temperature; if chilled, let it sit 10-15 minutes before eating and add extra cotija cheese and a squeeze of lime for freshness.

FAQs

Can I use frozen cauliflower instead of fresh?

Frozen cauliflower is not recommended because it releases extra moisture when cooked, which can make the salad soggy and prevent the florets from getting crispy and nicely charred.