Deliciously Grilled Mexican Street Cauliflower (Elote) Recipe

A low-carb twist on the classic street corn featuring grilled cauliflower, mayonnaise, and cotija cheese.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Snacks

Cuisine: Mexican

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cauliflower Steaks

1 large head Cauliflower A fantastic low-carb alternative to corn.
2 tablespoons Oil (Mild Tasting) Avocado, vegetable, or safflower oil for grilling.

For the Topping

1/2 cup Mayonnaise Homemade is best; high-quality store brands work well.
1 tablespoon Chili Powder Customize the amount to suit your taste.
1/2 cup Cotija Cheese Crumbled for adding sharp, tangy flavor.
1/4 cup Fresh Cilantro Can be omitted if desired.
2 wedge Lime For squeezing over the top.

Equipment

Grill
Silicone Brush
tongs
Cutting Board

Method

Step-by-Step Instructions

Preheat your grill to medium heat (about 350°F to 400°F).
Remove the outer leaves from the cauliflower and trim the bottom stem. Cut it into four thick steaks.
Brush each cauliflower steak with mild tasting oil on all sides.
Grill the cauliflower steaks over direct heat for about 5-6 minutes on one side.
Flip the steaks and grill the other side for another 5-6 minutes until charred and tender.
Transfer steaks to indirect heat, close grill lid, and cook for an additional 10 minutes.
Remove steaks and brush each with creamy mayonnaise.
Sprinkle with chili powder and cotija cheese, add cilantro, and squeeze lime over the top before serving.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 8gProtein: 3gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 80mgCalcium: 150mgIron: 1mg

Notes

For best results, serve immediately after grilling. Store leftovers in an airtight container in the fridge for up to 3 days.

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