Mexican Street Corn Brussels Sprouts
A delicious twist on classic Mexican street corn, this recipe features crispy roasted Brussels sprouts coated in a flavorful crema and topped with cotija cheese and fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Appetizer, Side Dish
- Method: Roasting, Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
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
- Lime wedges for serving
Instructions
- Roast the Brussels Sprouts: Preheat your oven to 400°F (200°C). Trim and halve Brussels sprouts, toss with olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper. Roast on a baking sheet for 30-35 minutes until crispy.
- Make the Crema: Whisk together sour cream, mayonnaise, lime juice, chili powder, garlic powder, and salt. Adjust seasoning to taste.
- Assemble the Dish: Drizzle the crema over roasted Brussels sprouts, top with cotija cheese, cilantro, and lime juice.
- Serve: Garnish with lime wedges and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 4g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 20mg
Keywords: Mexican, Street Corn, Brussels Sprouts, Roasted Vegetable, Vegetarian, Appetizer, Side Dish
