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
- Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil and seasonings.
- Spread on a baking sheet and roast for 30–35 minutes, stirring halfway through.
- In a bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, garlic powder, and salt.
- Transfer roasted sprouts to a serving dish. Drizzle with crema.
- Top with cotija cheese, chopped cilantro, and lime juice.
- 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
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 260mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg
