Keto Mexican Street Corn Casserole That Wows Without Corn

You want the flavor-bomb magic of Mexican street corn without the carb hangover, right? Same. This Keto Mexican Street Corn Casserole nails the smoky, creamy, tangy vibes you love—just without the corn. We’ll swap in low-carb stand-ins, layer in chili-lime goodness, and bake it into a bubbly, golden dish you’ll bring to every cookout. Quick prep, huge payoff, zero guilt. Let’s do this.

Why “Street Corn” Without the Corn Actually Works

Mexican street corn (elote) shines because of its bold toppings, not just the kernels. That means we can hack the base and still keep the spirit. Enter roasted cauliflower and hearts of palm—tender, slightly sweet, and ready to soak up smoky mayo-lime magic.
Will it taste exactly like fresh-grilled corn on the cob? No. But it hits the same flavor buttons: char, lime, chili, creamy mayo, salty cotija, and cilantro. IMO, that’s the whole point.

The Low-Carb Swap Strategy

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We keep carbs in check with a combo that mimics corn’s bite and sweetness without the sugar spike.

Base Vegetables That Deliver

• Roasted cauliflower florets – Mild, roasty, and sturdy in a bake.
• Hearts of palm (diced) – Slightly sweet, crisp-tender, and low carb. FYI: this is the secret hero.
• Optional: diced yellow bell pepper – Adds color and a hint of sweetness with minimal carbs.

The Flavor Power-Ups

• Mexican crema or sour cream + mayo – Creamy, tangy, and essential.
• Fresh lime juice and zest – Brightness that wakes everything up.
• Chili powder + smoked paprika + cumin – That street corn swagger.
• Cotija or feta – Salty crumble on top.
• Cilantro and scallions – Fresh finish.
• Optional heat: Tajín, chipotle powder, or minced jalapeño.

Keto Mexican Street Corn Casserole Recipe

Serves: 8 (estimated 1-cup servings)

Ingredients

• 1 large head cauliflower, cut into small florets (about 6 cups/650 g)
• 2 cans hearts of palm, drained and diced (about 14 oz/400 g total)
• 1 small yellow bell pepper, diced (optional)
• 2 tbsp avocado oil
• 1 tsp kosher salt, divided (plus more to taste)
• 1/2 tsp black pepper
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• Zest of 1 lime + 2 tbsp fresh lime juice
• 1/2 cup mayonnaise
• 1/2 cup sour cream or Mexican crema
• 1 cup shredded Monterey Jack or pepper jack
• 1/2 cup crumbled cotija (plus extra for topping)
• 2 tbsp chopped cilantro (plus extra for garnish)
• 2 scallions, thinly sliced
• Optional: 1 small jalapeño, minced

Instructions

1. Preheat the oven to 400°F (205°C). Line a sheet pan with parchment.
2. Toss the cauliflower with avocado oil, 1/2 tsp salt, and black pepper. Roast 20–25 minutes until browned on the edges.
3. Meanwhile, in a large bowl, mix mayo, sour cream, lime zest and juice, chili powder, smoked paprika, cumin, garlic powder, and remaining 1/2 tsp salt.
4. Fold in roasted cauliflower, hearts of palm, bell pepper (if using), Monterey Jack, 1/2 cup cotija, cilantro, scallions, and jalapeño. Taste and adjust salt/lime.
5. Spread into a greased 9×13-inch baking dish. Bake 12–15 minutes until bubbly. Broil 1–2 minutes for extra color if you like.
6. Top with extra cotija, cilantro, and a sprinkle of chili powder or Tajín. Squeeze more lime over the top. Serve hot.

Make It Your Way

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Spice Level

Go mild with just chili powder, or crank it up with chipotle powder and jalapeños. If your eyes water, you nailed it (kidding… kind of).

Dairy Tweaks

Use full-fat sour cream and cheese for better texture and fewer carbs. Dairy-free? Try a thick unsweetened coconut yogurt and a dairy-free shredded cheese—flavor still slaps.

Protein Add-Ins

Fold in cooked chorizo, shredded chicken, or crispy bacon. You’ll turn a side into a legit one-pan dinner.

Tips for Maximum Flavor

• Roast hard. Color equals flavor. Don’t crowd the pan.
• Use fresh lime. Bottled juice tastes sleepy. Fresh wakes it up.
• Salt in layers. Season the veg, then adjust the crema mix. Your taste buds will notice.
• Finish with brightness. Extra lime and cilantro at the end = chef’s kiss.

Serving Ideas (Because Sides Need Friends)

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• Alongside grilled steak, shrimp, or carne asada chicken.
• In lettuce cups with avocado and hot sauce.
• As a taco bowl topper with cauliflower rice and pico.
• Brunch move: add a fried egg on top. Trust.

Nutrition Facts (Estimated)

Serving size used for calculations: 1 cup (about 1/8 of the casserole). FYI: This is an estimate based on a 9×13 dish.
Per serving (approximate):

• Calories: 265
• Total Fat: 22 g
• Total Carbohydrates: 10 g
• Dietary Fiber: 3 g
• Net Carbs: 7 g
• Protein: 8 g

How I calculated it (nerdy but useful)

I used standard USDA averages for each ingredient, then divided by 8:

• Cauliflower (650 g): ~160 kcal, 32 g carbs, 14 g fiber, 12 g protein, 2 g fat
• Hearts of palm (400 g): ~140 kcal, 28 g carbs, 12 g fiber, 10 g protein, 2 g fat
• Yellow bell pepper (1 small): ~30 kcal, 7 g carbs, 1 g fiber
• Mayo (1/2 cup): ~750 kcal, 83 g fat
• Sour cream (1/2 cup): ~230 kcal, 23 g fat, 5 g carbs, 3 g protein
• Monterey Jack (1 cup shredded): ~440 kcal, 36 g fat, 28 g protein, 2 g carbs
• Cotija (1/2 cup): ~210 kcal, 16 g fat, 14 g protein, 2 g carbs
• Seasonings/lime/cilantro/scallions: minimal impact

Totals per serving land near the numbers above. IMO, it’s keto-friendly and satisfying without being a calorie bomb.

Disclaimer: Nutrition values are estimates based on common USDA data and typical brands. Actual values can vary with specific products and portion sizes.

FAQ

Can I make this ahead?

Yes. Assemble it up to a day in advance, cover, and refrigerate. Bake just before serving. If it’s cold from the fridge, add 5–10 extra minutes to the bake time.

Does it reheat well?

Totally. Reheat covered at 350°F for 10–15 minutes or microwave in 45-second bursts. Add a fresh squeeze of lime and a sprinkle of cotija after reheating to revive the flavors.

What if I can’t find hearts of palm?

Use more cauliflower or sub diced zucchini (salt and blot to reduce moisture). Jicama also works if you dice it small and sauté first for a softer bite.

Is this gluten-free?

Yes—no gluten in the base recipe. Just double-check spice blends and mayo brands to avoid sneaky additives.

How spicy is it?

Mild by default. Crank it up with chipotle powder, jalapeño, or a dash of hot sauce. Taste as you go so you don’t nuke your taste buds.

Can I freeze leftovers?

You can, but the texture softens after thawing. If you freeze it, reheat in the oven uncovered to drive off moisture. It still tastes great; it just won’t win a beauty contest.

Final Bite

This casserole brings the street corn party without the carb crash. It’s bold, creamy, zesty, and weeknight-easy—plus it plays nice with almost any protein. Make it once, and it’ll become your go-to “wait, this is keto?!” dish. Now grab a lime and go make something delicious. FYI, leftovers for breakfast are 10/10.