Mexican Street Corn Cauliflower Mash

If you’ve ever had Mexican Street Corn then you know just how amazing it is… and if you haven’t go right now and get some! Or make this if you want something a bit healthier 🙂

This Mexican Street Corn Cauliflower Mash has flavors of chili powder, cilantro, cotija cheese, jalapeños, and corn mixed throughout and combination of mashed cauliflower and potato.

This is packed with so much flavor and at under 200 calories a serving it makes for the perfect side dish to any meal!

Mexican Street Corn Cauliflower Mash Ingredients:

16 oz. yukon gold potatoes, peeled and cubed
2-12 oz. bags frozen riced cauliflower
2 tbsp. unsalted butter
1/4 cup 2% milk
2 oz. cotija cheese, crumbled
1 oz. grated parmesan cheese
1/2 cup sweet corn
1/4 cup pickled jalapeños, chopped
1/2 cup cilanto, loosely packed then chopped
3/4 tsp. cayenne
1-1/2 tsp. salt
1-1/2 tsp. chili powder
1/2 tsp. pepper
cooking spray


1 oz. cotija cheese, crumbled
1 oz. grated parmesan
1/4 cup pickled jalapeños, chopped
1/4 cup sweet corn
sprinkle of cayenne pepper and chili powder


  1. Preheat oven to 350°.
  2. To prep the potatoes, peel and cube into equal size pieces.
  3. Place potatoes into a large pot.
  4. Cover the potatoes with water season with salt and bring to a boil.
  5. Once water is boiling cover and reduce heat to a simmer and cook for 20-25  minutes until tender.
  6. While the potatoes are cooking, cook the riced cauliflower according to the packaging instructions.
  7. Once that is cooked add to a large mixing bowl and mash until smoother in consistency.
  8. Once the potatoes are fully cooked drain and add to the bowl with the cooked cauliflower.
  9. Mash both together until incorporated and smooth.
  10. While it is hot add butter and mix together until fully melted and mixed throughly.
  11. Slowly add in milk until your desired consistency.
  12. Add crumbled cotija, parmesan, corn, chopped jalapeños, cilantro, salt, cayenne, chili powder, and pepper. Stir until all ingredients are combined. Add more salt and pepper to taste, if desired.
  13. Take a 13×9 baking pan, spray with cooking spray.
  14. Empty ingredients into the baking pan and spread evenly.
  15. Top evenly with crumbled cotija, grate parmesan, chopped pickled jalapeños, cayenne (lightly sprinkle), chili powder (lightly sprinkle) and corn.
  16. Place into the oven for 20-25 minutes.
  17. To get more of that char taste, for the last 5 minutes, turn oven to broil. (NOTE: make sure to watch it so it doesn’t get burned) 

Nutritional Information:

Servings: 6
Serving Size: 1/6 of a 13×9 baking pan

Calories: 185
Fat: 8 g
Carbohydrates: 20 g
Fiber: 4 g
Sugar: 4 g
Sodium: 265 mg
Protein: 10 g


EMILY NESS is a full-time food and lifestyle author who’s passionate about developing simple yet mouth-watering recipes that anyone can make. Since founding her website in 2013, she’s went on to share her passion for cooking healthy and tasty recipes with the thousands of people around the world.
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Emily Ness - Cruise

Sharing a passion for food and fitness to live a healthy lifestyle - with the occasional hint of chocolate.