Go Back

Elote-Style Roasted Brussels Sprouts and Corn

A vibrant and smoky side dish combining charred Brussels sprouts and roasted corn ribs, tossed in a chili-lime butter glaze and topped with salty feta and fresh cilantro.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mexican Fusion
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Roasted Vegetables
  • 1 lb Brussels sprouts trimmed and halved
  • 3 ears fresh corn cut into ribs or 1-inch wheels
  • 3 tbsp olive oil
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper
Elote Glaze & Toppings
  • 2 tbsp unsalted butter melted
  • 1 tbsp lime juice freshly squeezed
  • 0.5 tsp Tajin seasoning optional, for extra zest
  • 0.5 cup feta cheese crumbled (or Cotija)
  • 0.25 cup cilantro freshly chopped

Equipment

  • Large Baking Sheet
  • Chef's Knife
  • Large Mixing Bowl
  • Whisk

Method
 

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. Place the halved Brussels sprouts and corn segments on the baking sheet.
  3. Drizzle with olive oil and sprinkle with chili powder, smoked paprika, salt, and pepper. Toss well to coat evenly.
  4. Arrange Brussels sprouts cut-side down. Roast for 20-25 minutes until sprouts are tender-crisp and charred, and corn is roasted.
  5. In a small bowl, whisk together melted butter, lime juice, and Tajin (if using).
  6. Transfer hot roasted vegetables to a serving bowl. Pour the butter-lime mixture over them and toss gently.
  7. Top generously with crumbled feta cheese and fresh chopped cilantro. Serve immediately.

Notes

For a spicy kick, add a pinch of cayenne pepper to the spice mix or drizzle with hot sauce before serving.