Description
Bold, crispy, and full of elote-inspired flavor, these Mexican Street Corn Brussels Sprouts are a crave-worthy side dish perfect for any gathering.
Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Pinch of salt
- ¼ cup cotija cheese, crumbled
- 1 tablespoon fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Toss halved Brussels sprouts in olive oil, paprika, chili powder, garlic powder, salt, and pepper.
- Roast on a baking sheet for 30–35 minutes, flipping halfway through, until crispy and golden.
- Whisk together sour cream, mayonnaise, lime juice, chili powder, garlic powder, and salt to make the crema.
- Drizzle crema over roasted Brussels sprouts.
- Sprinkle with cotija cheese and chopped cilantro.
- Serve immediately with lime wedges for extra tang.
Notes
Serve as a side dish, appetizer, or taco filling. For a vegan option, use plant-based crema and cheese. Add grilled corn, avocado, or bacon for extra flair.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg
Keywords: Mexican street corn, Brussels sprouts, side dish, elote, roasted vegetables