Updated: Mar 24, 2021
Healthy Mexican side dishes are hard to come by- but don't get me wrong I love them just the same. But sometimes I want a lighter refreshing side dish to pair with these chicken and veggie enchiladas, these blackened fish tacos or this veggie quesadilla.
This Skillet Mexican Street Corn Cauliflower rice is perfect for just that!
I first tried Mexican Street Corn on a family vacation in Arizona. At first it totally threw me to be adding anything other than butter and lots of salt to my corn on the cob but one bite later I was sold. Traditional Mexican Street Corn lathers Corn on the Cob in mayo, spices, lime, cilantro and cojita cheese and I love it.
This recipe takes a lighter twist. For bulk I added cauliflower rice to the traditional corn. When corn is in season, I love to make corn on the cob and cut it off to add to this dish- corn cut directly off the cob is seriously better than corn on the cob or classic corn, don't agree me until you've tried. So much easier to eat than on the cob but more flavor than pre packaged off the cob corn. Regardless though, the combination of cauliflower and corn here is the perfect side dish!
I keep all the traditional spices and Mexican flavors here with cumin, chili powder, lime, garlic and cilantro. While cojita cheese is traditional and I definitely recommend, I don't always have it on hand. Instead I will use feta cheese since I always have that on hand.
Lastly, instead of mayo I used plain greek yogurt. Greek yogurt gives the dish that creamy consistency that mayo brings but without the fat. It also adds lots of protein!
There are so many dishes that would pair well with this. I think my next recipe to try will be replacing the tortillas in Huevos Rancheros with this Skillet Mexican Street Corn Cauliflower Rice! Mexican Skillet Eggs!
Skillet Mexican Street Corn Cauliflower Rice
4 Servings | Cook time: 20 minutes
Notes: This recipe is the perfect Mexican low fat low carb side dish! Typically Mexican Street Corn is on corn on the cob but I like this lighter and easier to eat twist by taking it off the cob and adding cauliflower rice!
4 cups cauliflower rice
1 cup corn
1 clove garlic
1/4 cup cilantro, chopped
1/2 tsp chili powder
1/2 tbsp cumin
1/2 tsp chipotle pepper flakes
Juice of half a lime
1 tsp lime zest
2 tbsp water
4 oz plain yogurt
2 oz fat free feta cheese or cojita cheese
Preheat the oven to 375F.
Spray a cast iron skillet with nonstick olive oil spray. Add cauliflower rice, corn, garlic, chili powder, cumin and chipotle. Sauté for about 5 minutes, until the cauliflower is defrosted and softened.
Stir in 2 tbsp water, lime juice, lime zest and plain yogurt until well combined.
Sprinkle the top with feta cheese. Cover the cast iron with tin foil and bake for 10-15 minutes. Remove the tin foil for the last 3-5 minutes to melt the feta slightly.
Remove from the oven and sprinkle with chopped cilantro.
Serve with extra lime wedges. This meal pairs great with our Chicken Enchiladas made with our Homemade Roasted Grape Tomato Enchilada Sauce.
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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.