This keto Mexican street corn salad (colloquially known as esquites), uses cauliflower as a grain free sub to the traditional corn in what is a terrific homage to this street …
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Healthy Mexican Street Corn Salad tastes just like the traditional street food but in an easy to eat, healthier salad that makes the perfect side dish or snack. If you have never had Mexican street corn before, you are missing out. It is basically boiled or roasted corn on the cob that is smothered in mayo, cheese, chili powder, and lime juice.
Make the Dressing: First, combine the mayonnaise, lime juice, and garlic in a large bowl. Whisk to combine. Grill or Pan-Sear the Corn: If you’re using fresh corn, grill it and slice the kernels off the cob. If you’re using thawed frozen corn or canned corn, pan-sear the kernels in a skillet over high heat.
Healthy Mexican Street Corn Salad made with sweet corn, mayo, jalapenos, Cotija cheese, and lime juice is packed with tons of flavor and tastes like the traditional Mexican street food but lightened up. Jump to Recipe
Instructions In a medium-sized non-stick skillet over medium heat combine corn kernels, oil, butter, and salt. Cook for 10 minutes, flipping corn every 2 minutes.* While corn is cooking, combine garlic, lime juice, and mayo in a small bowl. Whisk to combine. In a large bowl combine corn, mayo mixture, and remaining ingredients.