These Keto Mexican Cauliflower Skewers have it all – bold flavors, fantastic texture, and the fun factor of summer food on a stick! You’ll never even miss the corn in this low carb remake of the classic Mexican street food favorite!
When we were in the states recently, we ate tons of Mexican corn with friends. Which is weird because I live in Central America where grilled corn in various forms is sold everywhere – and yet I never eat it. It’s likely because when I’m traveling I’m more apt to eat carbs then when I am at home, where I’m always undoing the damage of going off keto while away. It’s a vicious cycle, but I digress.
Anyway now that we’re back on Roatan and I’m back on keto, I wanted to enjoy all of the bold flavors of Mexican corn, while still keeping it low carb. I thought cauliflower, being the blank flavor canvas that it is, might make a good substitute for the actual corn cob.
If I’m being 1000% honest, it’s not quite as good as the actual Mexican corn. Just keeping it real.
BUT, that being said, it’s pretty awesome and has all the important parts down!
Spicy, tangy, salty, sweet – it’s really, REALLY, good.
I should probably backtrack a bit for those of you who aren’t familiar with Mexican corn. I was introduced to it by Hungry Jr. a few years ago when he saw a you tube video about it and said “Mom, we HAVE to make this!” So we tried a version at home and were instantly hooked.
Traditional Mexican corn, or “Elote” isn’t always grilled. In fact we’ve seen (and made it) boiled, many times. Once cooked, it’s slathered with mayonnaise, sprinkled with powdered chili’s (ancho, chipotle, or even cayenne all work,) a squeeze of lime, some crumbled cotija cheese, and finished with some chopped cilantro.
The flavor combination is really quite addictive!
For my keto Mexican Cauliflower recipe, I put the cooked cauliflower on skewers to preserve the fun factor of eating corn on the cob – though you could absolutely do this in a bowl salad style and eat it with a fork!
All of the other components are the same as the original Mexican corn, though I will say that if you can’t get Cotija cheese, grated parmesan works absolutely fine to get that saltiness that the cheese brings.
If you love Mexican corn as much as I do, then I think you’ll love my Keto Mexican Cauliflower – which is a pretty awesome substitute. Because the cauliflower lacks the natural sweetness of corn, I sweetened my mayonnaise a bit, so that the flavor would be more authentic overall.
I hope you guys like this Keto Mexican Cauliflower as much as I did! It would go perfectly with my Keto Carne Asada with Chimichurri Sauce this weekend, just sayin’
If you give this Mexican cauliflower recipe a try, be sure to report back in the comments – enquiring minds want to know if this one did it for you or not!
- 2 cups cooked cauliflower florets, fork tender
- 1/4 cup mayonnaise
- 1 tablespoon granulated erythritol sweetener
- 1 tablespoon ground chipotle pepper powder
- 1 teaspoon kosher salt (less if fine sea salt or table salt)
- 1/3 cup finely crumbled Cotija cheese (), or grated parmesan cheese
- 4 lime wedges
- 2 tablespoon chopped fresh cilantro
- Thread the hot cauliflower florets on 4 large skewers (if using)
- Combine the mayonnaise and sweetener, then brush generously onto the cauliflower.
- Sprinkle on all sides with the chipotle powder and salt.
- Sprinkle or roll in the crumbled cotija or parmesan cheese until well coated.
- Spritz each skewer with the juice from one wedge of lime.
- Top with chopped cilantro and serve warm.
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