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Mexican Street Corn Brussels Sprouts

A delicious fusion of roasted Brussels sprouts and sweet corn, tossed in a creamy chili-lime Elote sauce and topped with Cotija cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American Fusion, Mexican
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 1.5 lbs Brussels sprouts halved and trimmed
  • 2 cups corn kernels fresh, frozen, or canned
  • 3 tbsp olive oil
  • 1 tsp salt to taste
  • 0.5 tsp black pepper
Elote Sauce & Toppings
  • 0.25 cup mayonnaise
  • 2 tbsp Mexican crema or sour cream
  • 1 tbsp lime juice freshly squeezed
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 cup Cotija cheese crumbled
  • 0.25 cup fresh cilantro chopped

Equipment

  • Baking sheet
  • Large Mixing Bowl
  • Whisk
  • Knife and cutting board

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl or directly on a baking sheet, toss halved Brussels sprouts and corn kernels with olive oil, salt, and pepper.
  3. Spread vegetables in a single layer on the baking sheet. Place sprouts cut-side down for better browning.
  4. Roast for 20-25 minutes, stirring halfway through, until sprouts are tender and edges are crispy/charred.
  5. While roasting, whisk together mayonnaise, crema, lime juice, chili powder, smoked paprika, and garlic powder in a small bowl.
  6. Remove roasted vegetables from the oven and immediately transfer to a large serving bowl.
  7. Pour the sauce over the hot vegetables and toss until evenly coated.
  8. Top with crumbled Cotija cheese and fresh cilantro before serving.

Notes

For a spicy kick, add a pinch of cayenne or sliced jalapeños to the roast.