Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Wash and pat dry the Brussels sprouts. Trim the tough ends and halve them. If any are particularly large, quarter them for even roasting.1 ½ pounds Brussels Sprouts
- In a large bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Spread them in a single layer on a large baking sheet.1 ½ pounds Brussels Sprouts, 2 tablespoons Olive Oil, ½ teaspoon Salt, ¼ teaspoon Black Pepper
- Roast for 20-25 minutes, or until the Brussels sprouts are tender-crisp and slightly charred at the edges. Give them a good toss halfway through to ensure even cooking.
- While the Brussels sprouts are roasting, heat a small skillet over medium-high heat. Add the corn (if using frozen, no need to thaw) and cook for 5-7 minutes, stirring occasionally, until lightly browned and slightly caramelized.1 cup Frozen or Canned Corn
- In a medium bowl, whisk together ¼ cup of mayonnaise, ¼ cup of sour cream (or Mexican crema), 2 tablespoons of fresh lime juice, ½ teaspoon of chili powder, ¼ teaspoon of smoked paprika, and optional ⅛ teaspoon of cayenne pepper. Taste and adjust seasoning if needed.¼ cup Mayonnaise, ¼ cup Sour Cream or Mexican Crema, 2 tablespoons Fresh Lime Juice, ½ teaspoon Chili Powder, ¼ teaspoon Smoked Paprika, ⅛ teaspoon Cayenne Pepper
- Once the Brussels sprouts are roasted, transfer them to a large serving bowl. Add the cooked corn and pour the elote sauce over the top. Toss gently to coat everything evenly.
- Sprinkle generously with ½ cup of crumbled Cotija cheese and 2 tablespoons of fresh chopped cilantro. Serve immediately with extra lime wedges on the side for squeezing. Enjoy this delightful side dish!½ cup Cotija Cheese, 2 tablespoons Fresh Cilantro, Lime Wedges
Notes
For extra crispy Brussels sprouts, consider roasting them at 425°F (220°C) for a slightly shorter time (15-20 minutes). Ensure they are not overcrowded on the baking sheet.
