Description
Mexican Street Corn Brussels Sprouts — a roasted vegetable side dish perfect for weeknight dinners and entertaining. Makes 4 servings in 40 minutes with 15 simple ingredients.
Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Pinch of salt
- 1/4 cup cotija cheese, crumbled
- 1 tablespoon fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts with olive oil and spices.
- Spread on a baking sheet and roast for 30-35 minutes.
- Mix crema ingredients in a bowl.
- Drizzle over roasted Brussels sprouts and serve.
Notes
- Fridge — Assembled: Store fully assembled roasted sprouts with crema in an airtight glass container for up to 3 days at 37 °F. Note that the crema will soften the charred exterior over time, so this method works best when you don’t mind a slightly less crispy texture upon reheating. Let the dish cool to room temperature for no more than 2 hours before refrigerating, per FDA food safety guidelines.
- Freezer: Freeze roasted sprouts (without crema or toppings) in a single layer on a parchment-lined baking sheet for 1 hour, then transfer to freezer-safe zip-top bags. They keep for up to 2 months at 0 °F. Make the crema fresh after thawing since dairy-based sauces separate when frozen. Squeeze excess air from the bag to prevent freezer burn on the delicate charred edges.
- Oven Reheat: Spread refrigerated sprouts in a single layer on a sheet pan and reheat at 400 °F for 8–10 minutes until the edges sizzle and re-crisp. This is the best method for restoring the original caramelized texture from the initial roast. Add fresh crema, cotija, and cilantro after reheating — the toppings should always go on at the very last moment for optimum flavor.
- Microwave Reheat: Place a single serving in a microwave-safe bowl, cover loosely with a damp paper towel, and heat on high for 60–90 seconds. Stir halfway through to distribute heat evenly. The microwave won’t restore crispiness, but it’s the fastest weekday option when time is tight. Drizzle cold crema on top after microwaving for a pleasant hot-and-cool temperature contrast.
- Air Fryer Reheat: Preheat the air fryer to 375 °F, spread sprouts in a single layer in the basket, and reheat for 4–5 minutes, shaking the basket once at the halfway point. The circulating hot air re-crisps the charred flat sides almost as well as the original roast. This method works beautifully for frozen sprouts too — add 3 extra minutes without thawing first.
- Prep Time: 10
- Cook Time: 30
- Category: Recipes
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 servings
- Calories: 178 calories
- Sugar: 3g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg