Low-Carb Mexican Street Corn Salad with Cheddar & Chipotle Mayo
"Imagine the smoky, buttery flavor of classic Mexican street corn—elote—without the carbs. This vibrant keto side swaps sweet corn for tender roasted cauliflower, delivering the same satisfying crunch and zest while keeping net carbs under 6 g per serving. Bright red and yellow bell peppers add a pop of color and a sweet bite, while crisp red onion offers a subtle sharpness. A generous handful of shredded cheddar melts into the warm veggies, creating a creamy, indulgent texture that pairs perfectly with the smoky chipotle mayo dressing. The chipotle mayo, infused with adobo sauce and a splash of lime, brings a lingering heat that ties the whole dish together. Ideal for a quick weeknight dinner, a festive potluck, or a low‑carb picnic, this salad can be pre‑made and served chilled or at room temperature. Roast the cauliflower ahead of time, toss everything together, and let the flavors meld for at least 10 minutes before serving. The result is a side dish that’s not only keto‑friendly but also bursting with bold Mexican flavors—proving that low‑carb eating can be both delicious and exciting."
Ingredients
Instructions
Preheat the oven to 425°F (220°C).
Toss cauliflower florets with olive oil, smoked paprika, salt, and pepper; spread on a baking sheet.
Roast for 15‑20 minutes, turning halfway, until golden‑brown and tender.
While cauliflower roasts, whisk together mayonnaise, minced chipotle, lime juice, and a pinch of salt to create the chipotle mayo dressing.
In a large bowl, combine roasted cauliflower, diced red and yellow bell peppers, and red onion.
Add shredded cheddar cheese and gently fold in the chipotle mayo until everything is evenly coated.
Adjust seasoning with extra salt or pepper if needed, then garnish with cilantro leaves.
Serve immediately or chill for 10 minutes to let flavors meld.
Gather Ingredients
Step by Step
Preheat the oven to 425°F (220°C).
Toss cauliflower florets with olive oil, smoked paprika, salt, and pepper; spread on a baking sheet.
Roast for 15‑20 minutes, turning halfway, until golden‑brown and tender.
While cauliflower roasts, whisk together mayonnaise, minced chipotle, lime juice, and a pinch of salt to create the chipotle mayo dressing.
In a large bowl, combine roasted cauliflower, diced red and yellow bell peppers, and red onion.
Add shredded cheddar cheese and gently fold in the chipotle mayo until everything is evenly coated.
Adjust seasoning with extra salt or pepper if needed, then garnish with cilantro leaves.
Serve immediately or chill for 10 minutes to let flavors meld.