Description
Crispy roasted Brussels sprouts meet the bold flavors of elote in this Mexican Street Corn-inspired side dish. Creamy, spicy, tangy, and utterly irresistible—perfect for any occasion.
Ingredients
For the Brussels Sprouts:
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
For the Crema:
½ cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon garlic powder
Pinch of salt
For the Toppings:
¼ cup cotija cheese, crumbled
1 tablespoon fresh cilantro, chopped
Instructions
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Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil and seasonings.
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Spread on a baking sheet and roast for 30–35 minutes, stirring halfway through.
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In a bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, garlic powder, and salt.
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Transfer roasted sprouts to a serving dish. Drizzle with crema.
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Top with cotija cheese, chopped cilantro, and lime juice.
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Serve immediately with lime wedges.
Notes
- Use Greek yogurt instead of sour cream for a lighter option.
- Make vegan with dairy-free alternatives.
- Great with tacos, grilled meats, or rice bowls.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: roasting
- Cuisine: mexican inspired
