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Mexican Street Corn Brussels Sprouts

Crispy roasted Brussels sprouts tossed in a creamy elote-style sauce with lime, chili, and crumbled cheese.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Mexican-inspired
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb Brussels sprouts trimmed and halved
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.25 cup mayonnaise
  • 0.25 cup Mexican crema or sour cream
  • 1 tbsp lime juice fresh
  • 0.33 cup cotija or feta cheese crumbled
  • 2 tbsp fresh cilantro chopped

Equipment

  • Baking sheet
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet.
  2. Toss Brussels sprouts with olive oil, salt, pepper, and spices.
  3. Roast cut-side down for 20–25 minutes, flipping halfway.
  4. Whisk mayonnaise, crema, and lime juice until smooth.
  5. Toss hot Brussels sprouts with sauce.
  6. Finish with cheese and cilantro. Serve immediately.

Notes

Add sauce just before serving to keep sprouts crispy.