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Mexican Street Corn Brussels Sprouts

Crispy roasted Brussels sprouts and sweet corn tossed in a vibrant blend of chili, lime, cilantro, and cotija cheese, inspired by classic Elote.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American Fusion, Mexican
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Vegetables for Roasting
  • 1 lb Brussels sprouts trimmed and halved
  • 2 ears sweet corn cut into thick rounds or kernels sliced off the cob
  • 2 tbsp olive oil or avocado oil
Spice Blend
  • 1 tsp chili powder
  • 0.5 tsp cumin ground
  • 0.5 tsp garlic powder
  • 0.5 tsp salt plus more to taste
  • 0.25 tsp black pepper freshly cracked
The Elote Finish
  • 0.5 cup cotija cheese crumbled (substitute feta if unavailable)
  • 0.25 cup fresh cilantro finely chopped
  • 1 tbsp lime juice freshly squeezed (about half a lime)

Equipment

  • Large baking sheet
  • Cutting board
  • Chef's knife
  • Large serving bowl

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Wash, trim the ends off the Brussels sprouts, and slice them in half from top to bottom. Remove any loose yellow leaves. Cut the corn cobs into small rounds or slice the kernels off the cob.
  3. Place the prepared Brussels sprouts and corn on a large baking sheet. Drizzle with olive oil.
  4. Sprinkle the chili powder, cumin, garlic powder, salt, and black pepper over the vegetables. Toss thoroughly with your hands to coat.
  5. Spread the vegetables into a single layer. Try to place as many Brussels sprouts cut-side down as possible for maximum caramelization.
  6. Roast for 20-25 minutes, tossing halfway through, until the sprouts are deeply browned and crispy, and the corn is tender with charred edges.
  7. Transfer the hot roasted vegetables to a serving bowl. Immediately squeeze fresh lime juice over the top.
  8. Add the crumbled cotija cheese and fresh cilantro. Toss gently to combine. Taste and add extra salt or lime if needed. Serve hot.

Notes

For best results, do not overcrowd the baking sheet. If the vegetables are piled on top of each other, they will steam instead of roast.