Cauliflower Elote Mexican Street Corn (Print Version)

Roasted cauliflower tossed in smoky, creamy elote sauce topped with cotija, cilantro, and lime.

# What You Need:

→ Vegetables

01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil

→ Elote Sauce

03 - 1/3 cup mayonnaise
04 - 1/4 cup sour cream
05 - 1 clove garlic, minced
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1 tablespoon fresh lime juice
09 - 1/2 teaspoon kosher salt

→ Toppings

10 - 1/2 cup cotija cheese, crumbled
11 - 2 tablespoons fresh cilantro, chopped
12 - 1 teaspoon chili powder
13 - 1 lime, cut into wedges

# Directions:

01 - Preheat oven to 425°F.
02 - Toss cauliflower florets with olive oil and a pinch of salt. Spread evenly on a baking sheet.
03 - Roast for 25–30 minutes, flipping halfway, until florets are golden and tender.
04 - While cauliflower roasts, whisk together mayonnaise, sour cream, minced garlic, chili powder, smoked paprika, lime juice, and salt in a large bowl.
05 - Add the hot roasted cauliflower to the bowl with the elote sauce and toss until well coated.
06 - Transfer to a serving platter. Sprinkle with cotija cheese, cilantro, and extra chili powder.
07 - Serve immediately with lime wedges on the side.

# Expert Tips:

01 -
  • You get all the smoky, tangy, cheesy satisfaction of street corn without the mess of eating corn on the cob in front of people
  • The cauliflower soaks up that incredible elote sauce like a flavor sponge, making every bite impossibly creamy and bright
02 -
  • Tossing the hot cauliflower directly into the sauce is nonnegotiable, it helps the coating actually stick instead of sliding right off
  • Don't skip the smoked paprika unless you want to lose that signature grilled flavor that makes this taste like authentic street corn
03 -
  • Cutting your cauliflower into similarly sized pieces prevents smaller florets from burning while larger ones stay raw
  • If you want it spicier, add that pinch of cayenne directly to the sauce rather than sprinkling it on top, so the heat gets into every bite

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