Ingredients
Scale
- 1.5 lbs Brussels sprouts, trimmed and halved
- 2 Tablespoons olive oil, plus more for the pan
- 1 cup frozen or canned yellow corn, drained
- 1/4 cup mayonnaise or Mexican crema
- 1 fresh lime, juiced (plus wedges for serving)
- 1 teaspoon chili powder (Ancho or Chipotle preferred)
- 1/2 cup crumbled Cotija cheese, divided
- 1/4 cup freshly chopped cilantro
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and black pepper. Spread them in a single layer on a baking sheet and roast for 15 minutes.
- Step 2: Add the corn to the baking sheet, stirring it among the sprouts. Return the sheet to the oven and continue roasting for another 5 to 10 minutes, until the sprouts are tender and slightly caramelized, and the corn has begun to brown.
- Step 3: While the vegetables roast, prepare the elote dressing: In a small bowl, whisk together the mayonnaise or crema, the lime juice, and the chili powder until well combined.
- Step 4: Remove the sprouts and corn from the oven. Transfer them to a large mixing bowl and drizzle the elote dressing over the hot vegetables. Toss gently until the sprouts and corn are evenly coated.
- Step 5: Add three-quarters of the Cotija cheese and half of the cilantro to the bowl, tossing gently one last time. Transfer the mixture to a serving dish, sprinkle the remaining Cotija cheese and cilantro on top, and serve immediately with extra lime wedges.
Notes
- Keep leftovers refrigerated in an airtight container for up to 3 days, but note the dressed sprouts will soften significantly upon chilling.
- If reheating, spread the mixture on a baking sheet and heat in a 350°F oven for about 5-7 minutes to help restore some crispness without drying the sprouts out.
- This intensely flavored side dish is fantastic served alongside grilled chicken or steak, or as a vibrant filling inside soft vegetarian tacos.
- For a smoky heat that balances the lime, use Ancho chili powder; for a hotter, brighter kick and extra zest, substitute it with Tajín seasoning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American