Mexican Street Broccoli Steaks – Low Carb Simplified

March 15, 2025

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Published: Mar 14, 2025 by Cathy Chenard · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

This Mexican street broccoli swaps corn for grilled or roasted broccoli with a light, creamy chili-lime sauce for a delicious, easy side!

Roasted broccoli steak with a Mexican-spiced cream sauce, crumbled cotija and chopped cilanto.

This elote has all the same creamy, cheesy, chili-lime flavors but with a low-carb twist — roasted or grilled broccoli steaks instead of corn. The crispy edges, smoky flavor and zesty toppings make this a delicious side dish that’s packed with flavor.

Instead of full-fat mayo and sour cream, we use low-fat versions to keep things light while still creamy. The broccoli gets a hit of smoky spice from chili powder and smoked paprika, plus a little hot sauce for a kick. And of course, crumbled cotija (or feta) and fresh lime juice tie it all together.

Whether you grill or roast your broccoli, the results are equally delicious. Roasting brings out a caramelized flavor, while grilling adds a smoky char. Whichever method you choose, this Mexican street broccoli is easy, flavorful, and the perfect side for any meal!

What are Broccoli Steaks?

Broccoli “steaks” are thick slices of broccoli with the center core intact, similar to cauliflower steaks. They’re easy to roast or grill — about 10 minutes per side in the oven or 4 minutes per side on the grill.

How to Cut Broccoli Steaks

Slicing broccoli into “steaks” is just like cutting cauliflower steaks. From two heads of broccoli, you’ll get about four steaks — two per head.

You’ll want to slightly trim long broccoli stems, but be sure to keep the base intact. Cut each head in half, then slice ½ to ¾-inch thick steaks from the center, keeping the core attached. Once you run out of core, you’re done. Save any extra florets for another use.

Here is a good video to watch for slicing broccoli steaks.

Ingredients

Low-fat sour cream (or Mexican crema): Adds a creamy texture with a slight tang while keeping it lighter.

Low-fat mayonnaise: Enhances creaminess and helps the sauce coat the broccoli without extra fat.

Chili powder & smoked paprika: Provide smoky, slightly spicy flavor that mimics traditional elote flavors.

Hot sauce: Adds a kick of heat. For more heat, add a ½ teaspoon more to the cream mixture, and you can drizzle more over the top of the finished steaks.

Cotija cheese (or feta): Brings a salty, tangy contrast. Crumbled feta works well as a substitute.

Lime juice: Brightens up the dish with a fresh, zesty finish.

Cilantro (optional): Adds a fresh, herby flavor that complements the smoky and tangy elements of the dish.

How to Make

STEP 1: Trim the stems of the broccoli heads and slice them vertically into ½ to ¾-inch thick “steaks.”

STEP 2: For oven roasting, preheat oven to 400 degrees F. For grilling, preheat grill to medium-high heat. Brush a tablespoon of oil over the broccoli steaks and lightly season with salt and pepper. Roast for 10 minutes per side in the oven or grill for about 4 to 5 minutes per side, until the broccoli is tender and slightly charred.

STEP 3: In a small bowl, mix together the sour cream, mayonnaise, chili powder, smoked paprika, and hot sauce until smooth.

STEP 4: Place the grilled broccoli steaks on a serving platter. Spread the creamy sauce over the top of each steak. Sprinkle with crumbled cotija cheese (or feta) and chopped cilantro (if using). Serve with lime wedges for squeezing over the top.

finished mexican street broccoli with all the toppings

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