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Mexican Street Corn Brussels Sprouts

Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts Recipe
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★★★★★

5.2 from 21 reviews

A delicious twist on traditional Mexican street corn using Brussels sprouts instead of corn, topped with a creamy lime crema and cotija cheese.

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

  1. Roast the Brussels Sprouts:

    1. Preheat oven to 400°F (200°C). 2. Trim and halve Brussels sprouts. 3. Toss with olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper. 4. Roast on a baking sheet for 30-35 minutes until crispy.

  2. Make the Crema:

    1. Whisk together sour cream, mayonnaise, lime juice, chili powder, garlic powder, and salt. 2. Adjust seasoning to taste.

  3. Assemble the Dish:

    1. Drizzle crema over roasted Brussels sprouts. 2. Top with cotija cheese, cilantro, and lime juice.

  4. Serve:

    1. Garnish with lime wedges and serve immediately.

Nutrition

Keywords: Mexican, Street Corn, Brussels Sprouts, Vegetarian, Appetizer, Side Dish

Find it online: https://frommamamaya.com/top-with-crema-once-the-brussels-sprouts-are-roasted-drizzle-the-crema-generously-over-the-sprouts-recipe/