Mexican Street Corn Brussels Sprouts That'll Make You Smile

Delightful Mexican Street Corn Brussels Sprouts mix crispy sprouts with creamy sauce and zesty toppings, perfect for any side dish.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Side Dishes

Cuisine: Mexican

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Brussels Sprouts

1 pound Brussels Sprouts Use fresh sprouts for the best texture and taste.
2 tablespoons Olive Oil Helps achieve a crispy exterior.
1 teaspoon Chili Powder Adds a smoky kick to the dish.

For the Creamy Sauce

1/2 cup Mayonnaise Opt for Greek yogurt for a lighter version.
1/2 cup Sour Cream Enhances tanginess.
2 tablespoons Lime Juice Brightens up flavors.

For Topping

1/2 cup Cotija Cheese Adds a salty and crumbly finish.
1/4 cup Fresh Cilantro Gives a burst of herbal freshness.
1 teaspoon Additional Chili Powder Sprinkle more for an extra touch of spice.

Equipment

Oven
mixing bowl
Baking Sheet

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
Trim and halve the Brussels sprouts. In a bowl, toss them with olive oil, chili powder, and salt.
Spread the sprouts on a baking sheet and roast for 20-25 minutes, stirring halfway.
In a bowl, combine mayonnaise, sour cream, lime juice, and chili powder to create the sauce.
Toss the roasted sprouts with the creamy sauce after they cool slightly.
Transfer to a serving platter and sprinkle with cotija cheese and additional chili powder. Squeeze lime juice over the top.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 12gProtein: 6gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 200mgPotassium: 450mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 90mgCalcium: 150mgIron: 1.5mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.

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