Description
Roasted Brussels sprouts tossed with creamy elote-style corn, lime, spices, and Cotija—an irresistible, flavor-packed side dish.
Ingredients
1 lb Brussels sprouts, trimmed and halved
1 tbsp olive oil
Salt and pepper, to taste
1 (15 oz) can corn, rinsed and drained
Elote Sauce:
2 tbsp sour cream (or plain Greek yogurt)
1 tsp chili powder
¼ tsp paprika
1 tbsp fresh lime juice
2–3 tbsp chopped cilantro
¼ cup Cotija cheese, grated
Instructions
Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper, then spread on a baking sheet.
Roast for 18–20 minutes, tossing halfway through, until tender with crispy edges.
Warm corn in a skillet over medium heat.
In a bowl, mix sour cream, chili powder, paprika, lime juice, and a pinch of salt. Stir in warm corn.
Combine roasted Brussels sprouts with the elote corn mixture and toss gently.
Garnish with Cotija cheese and cilantro. Serve with lime wedges if desired.
Notes
Add cayenne or jalapeño for heat.
Use grilled corn for a smoky flavor.
Feta or Parmesan can substitute Cotija.
Make vegan with dairy-free yogurt and cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasted, Mixed
- Cuisine: Mexican-Inspired
