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Mexican Street Corn Sprouts

Crispy roasted Brussels sprouts tossed in a creamy elote-style sauce with lime, chili, and cotija cheese for a bold, Mexican-inspired side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Mexican-inspired
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Sprouts
  • 1.5 lb Brussels sprouts trimmed and halved
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
Street Corn Sauce
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 1 lime juiced
  • 2 cloves garlic minced
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
Toppings
  • 0.5 cup cotija cheese crumbled
  • 0.25 cup fresh cilantro chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Whisk
  • Spatula

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss Brussels sprouts with olive oil, salt, and black pepper.
  3. Arrange sprouts cut-side down on the baking sheet and roast for 22–25 minutes, flipping halfway.
  4. In a bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, and smoked paprika.
  5. Melt butter in a skillet and toss roasted sprouts briefly to coat.
  6. Remove from heat and drizzle sauce over sprouts, tossing gently.
  7. Finish with cotija cheese and chopped cilantro before serving.

Notes

Serve immediately for best texture. Adjust spice level to taste.