Cooked - Mexican Street Corn Brussels Sprouts

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mexican Street Corn Brussels Sprouts

4.0

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

½ cup sour cream

2 tablespoons mayonnaise

1 tablespoon lime juice

1 teaspoon chili powder

1 teaspoon garlic powder

Pinch of salt

¼ cup cotija cheese, crumbled

1 tablespoon fresh cilantro, chopped

Lime wedges for serving

Preheat your oven to 400°F (200°C).
Trim the Brussels sprouts and cut them in half. Toss them with olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper until evenly coated.
Spread the Brussels sprouts in a single layer on a baking sheet and roast for 30-35 minutes, or until golden and crispy on the edges. Stir halfway through for even roasting.
In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, garlic powder, and a pinch of salt.
Taste and adjust seasoning if needed, adding more lime juice or chili powder for extra tang or spice.
Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts.
Top with crumbled cotija cheese, chopped cilantro, and a squeeze of fresh lime juice.
Serve immediately with extra lime wedges on the side.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🍽️Side Dish

Cuisine🇲🇽Mexican

Occasions🍗Barbecue📆Everyday🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 55 weeks ago

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