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low carb esquites with baby corn in blue bowl
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Keto Mexican Street Corn Salad

This low carb version of Mexican street corn uses cauliflower and baby corn to replace the traditional corn. It's bursting with fresh flavor and makes a great side dish to any Mexican meal.
Course Side Dishes
Cuisine Mexican
Keyword elote salad, esquites, mexican recipe, mexican street corn, side dish
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 servings
Calories 107kcal
Author Karly Campbell

Equipment

Ingredients

  • 1 head cauliflower finely chopped
  • 15 ounces canned cut baby corn
  • 1 tablespoon butter
  • ¼ cup cilantro chopped
  • ¼ cup crumbled cotija cheese
  • 2 cloves garlic minced
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon minced jalapeno more to taste
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • Juice of 1 lime

Instructions

  • Heat the butter in a large skillet over medium high heat.
  • Add the cauliflower and cut baby corn to the skillet. Cook without stirring for 3-4 minutes until slightly charred on the bottom. 
  • Remove cauliflower from the heat and add to a large bowl with the remaining ingredients.
  • Stir well to combine. Taste and adjust seasoning as needed.
  • Serve immediately.

Notes

This salad is good served both hot or cold.
Queso Fresco and Parmesan are both good replacements for the cotija cheese, if you're having trouble locating it.

Nutrition

Serving: 1 | Calories: 107kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 502mg | Fiber: 2g | Sugar: 2g | Net Carbs: 5g