Mexican street cauliflower with an easy lime crema is a low-carb alternative to elote that's every bit as irresistible. This roasted version is easy to make when you start with a bag of frozen cauliflower florets!

Mexican street-style cauliflower roasted cauliflower, lime crema, Cotija, and cilantro in a glass bowl.

Notes from my kitchen

If the thought of NOT enjoying Mexican street corn in a cup is too much to bear because you're eating keto or low-carb, this recipe is for you!

In this variation, frozen cauliflower is charred in the oven (or an air fryer), coated with a creamy, spicy crema, and topped with Cotija and fresh cilantro.

It's another recipe that's hard to name! I'm pretty sure it's not offered for sale on the streets of Mexico. But it should be.

I use frozen cauliflower and roast it straight from the freezer, making this Mexican street cauliflower recipe especially easy, even on a weeknight. Like my cauliflower potato salad, it's another low-carb twist on a classic that everyone will enjoy.

Marjory

Ingredients

My goal is to make this cauliflower elote recipe very approachable. You'll find my thoughts below on substitutions you can make and still get the street-style vibe you're craving.

Of special note:

Cauliflower - Frozen cauliflower florets are used in this recipe. Fresh cauliflower florets can be used instead, but the cook time may need to be adjusted.
Cotija - If you don't have this tangy Mexican cheese on hand, feta cheese is very close in taste and texture. Parmesan cheese can also be used, but will have a different flavor profile. Another option is queso fresco, which is a fresh cheese with a mild flavor.
Sour cream - Greek yogurt can be used instead. Normally I'm a big fan of this swap. But I really noticed a difference between the tart yogurt and much mellower sour cream in the crema. Stick with sour cream, if possible. Its mellow flavor balances the kick of spice.
Garlic cloves - I highly recommend fresh garlic in the crema. Using a garlic press makes it a simple addition. Garlic powder can be substituted in a pinch.
Cayenne pepper - The heat in this recipe comes entirely from cayenne pepper. I keep the spice level fairly mild, so feel free to add more cayenne if you like extra heat.
Cilantro - If you're not a fan of this fresh herb, use parsley.

The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.

How to make Mexican street cauliflower with frozen cauliflower

Roast cauliflower

Roasted cauliflower florets that are charred on a sheet pan.

Lightly coat the frozen cauliflower with oil and roast it at high heat (in the oven or an air fryer) so the florets go from frozen to cooked quickly. Do not defrost them first. Flip them halfway through the cooking time so that different sides touch the surface and brown.

My rule of thumb? If you're cooking for a crowd, go the oven route. Need a small batch? Use an air fryer if you have one!

Make crema

Lime cream being poured over roasted cauliflower.

Combine mayonnaise, sour cream (or Greek yogurt), lime juice, fresh garlic, and cayenne pepper to make the creamy sauce. Gently toss the roasted cauliflower with the crema to coat. Alternatively, drizzle the crema over the plated cauliflower.

It's not a bad idea to make a little extra to serve on the side.

Layer crema, Cotija, and cilantro

Cauliflower elote with charred cauliflower, topped with cream, Cotija, and chopped cilantro.

Scatter Cotija or feta cheese and chopped cilantro over the top to complete the recipe. Sprinkle on a little paprika or chili powder for even more color.

What to serve with Mexican street cauliflower

If quick and easy is the plan, I pair this side dish with black bean wraps.

Otherwise, I serve it with baked chili lime chicken. Since both recipes use Tajín seasoning, I like to sprinkle a little over the finished cauliflower elote too.

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Notes from my kitchen

Ingredients