Vic’s Tricks To…Mexican Street “Corn” Cauliflower Rice

I have never been so proud of a recipe in my entire life.

As you know, I’ve been on keto recently and the cravings have been REAL. But, I’ve been loving turning some of my favorite recipes into low-carb versions.

But, I’ve really been turning to the internet for ideas instead of drawing from my own inspiration like I did pre-diet.

I find that sometimes I struggle being creative. It’s hard to come up with something totally new.

And yet, yesterday, I made my first ever completely-made-up-yet-should-totally-be-a-thing recipe!!!

Mexican street corn is like my favorite appetizer at any taco joint. And I was craving it, HARD. But, corn is a big no-no on keto, so I had to get creative.

With that, I present to you, Mexican Street “Corn” Cauliflower Rice.

The best part about this recipe is that, in true Vic fashion, it is SO quick and easy. In fact, this literally took me less than 10 minutes.

Did you hear me?! LESS THAN 10 MINUTES!!!

To start, saute some garlic in olive oil, in a non-stick skillet, until fragrant – about 2 minutes. Then add the cauliflower rice and cook until it begins to cook, about 4 minutes. Stir in chili powder, garlic powder, and cayenne and let it hang out on medium-low heat while you prep the sauce.

In a bowl, whisk together mayonnaise, sour cream, chili powder, garlic powder, cayenne, sugar (or sugar substitute) and lime juice. Give it a taste, then add salt and pepper until it tastes balanced.

Vic Trick: TASTE YOUR FOOD!!!! Think about it. Is it too sour? Add a touch more sugar. Too tangy? Add more garlic. What I like could be totally different from what you like – make it your own!

Add the sauce into the pan and cook on low for about 2 minutes, until the sauce thickens a bit and coats the cauliflower.

Sprinkle with cojita cheese or queso fresco and ENJOY this guilt-free (kinda) street corn!

Happy Eating!

Give it a try and rate this recipe!