Spanish Style Cauliflower Rice (left) and Street Corn in a Cup (right) are two savory recipes with Latin American influences.

The broad expanse known as Latin America ranges from Texas’ southern border to the Arctic Circle. We celebrate the region’s cultural traditions from September 15 to October 15 each year. Perhaps the most pervasive of these traditions is the cuisine including street food like tacos and churros to dinner staples like Spanish rice and enchiladas.

While Tex-Mex restaurants in the region offer their own exquisite selections, it’s possible to prepare some of the dishes like street-style corn and Spanish rice from our southern neighbors at home with these wholesome recipes

Street Corn in a Cup

Street style corn — elote in Spanish — is a savory specialty that originated as a street food in Mexico City and has become widely popular in many countries. The roasted corn is served warm in a cup or on the cob with spices, lime juice, a creamy mixture of butter and mayonnaise, and cotija cheese or queso fresco.

1 can fire-roasted corn, drained

1/2 cup mayo

2 tablespoons butter, melted

1 teaspoon or more Elote seasoning

1 teaspoon or more Tajin seasoning

1/2 cup cotija cheese or queso fresco

1-2 lime wedges

Heat the corn and add all ingredients. Serve hot with an extra sprinkle of cheese and seasoning.

For the corn on the cob version, roast corn in husks at 400° Fahrenheit for about 30 minutes. In a bowl combine the mayonnaise, butter, lime juice, and seasonings. Once corn is cooked, remove husks and slather on the mixture. Sprinkle with extra cheese and seasoning.

Spanish Style Cauliflower Rice

This recipe offers the savory flavor of Spanish rice with better nutritional content. Riced cauliflower contains just 10 to 20 percent of the calories of cooked white rice and is high in vitamins, fiber, and water. 

Preparing riced cauliflower is also easier and more convenient. Many stores carry riced cauliflower in the freezer section and it can be steamed in a microwave oven in less than 10 minutes.


16 oz bag frozen riced cauliflower

1 ounce taco seasoning

1/4 cup taco sauce

Optional: Add frozen peas and carrots.


Microwave cauliflower and other vegetables according to package instructions.

Preheat a skillet on medium heat with 1-2 tablespoons of oil

Add microwaved cauliflower to a pan and stir in taco seasoning.

Once most of the moisture has evaporated, add 1/4 cup of taco sauce. More can be added later if needed.

Taste and add any additional salt if needed.

Serve as rice in a burrito, as a side, or on a salad.

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