Keto Mexican Street Corn Salad (i.e. Esquites!)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A keto-friendly take on Mexican street corn using roasted cauliflower instead of corn, tossed with mayo, cotija cheese, chile, and lime. Grain-free and packed with tangy, spicy flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 whole cauliflower (trimmed into florets)
- 1 tablespoon extra virgin olive oil
- 2 tablespoons grass-fed salted butter
- kosher salt
- black pepper (freshly ground)
- our keto mayonnaise
- chile piquin (Tajin or chipotle)
- limes (freshly squeezed)
- cotija cheese (or a briny crumbly sub (feta is terrific!))
- fresh parsley (roughly chopped)
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 15m
- Sodium
- 695mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 396mg
- Calcium
- 87mg
- Iron
- 0.72mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 695MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.