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A bowl of roasted Brussels sprouts coated in a creamy white sauce with crumbled cheese and fresh cilantro.
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Mexican Street Corn Brussels Sprouts

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 215kcal

Ingredients

  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 0.25 cup mayonnais e
  • 2 tablespoons Mexican crema or sour cream
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • 1 clove garlic , minced
  • 1 lime , juiced
  • 0.25 cup cotija cheese, crumbled
  • 0.25 cup fresh cilantro, chopped

Instructions

  • Preheat oven to 400°F (200°C).
  • Toss trimmed Brussels sprouts with olive oil, salt, and pepper on a large baking sheet.
  • Arrange sprouts in a single layer, cut-side down, and roast for 20 minutes until edges are charred and centers are tender.
  • In a small bowl, whisk together mayonnaise, Mexican crema, chili powder, smoked paprika, minced garlic, and lime juice until smooth.
  • Transfer the roasted Brussels sprouts to a large mixing bowl while still hot.
  • Add the dressing to the sprouts and toss until evenly coated.
  • Fold in the crumbled cotija cheese and chopped cilantro.
  • Serve immediately as a side dish.