Name: Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts Recipe
Prep time: 15 min
Cook time: PT-486402H21M44S
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 lb Brussels sprouts, trimmed and halved; 2 tablespoons olive oil; ½ teaspoon smoked paprika; ½ teaspoon chili powder; ½ teaspoon garlic powder; Salt and pepper to taste; ½ cup sour cream; 2 tablespoons mayonnaise; 1 tablespoon lime juice; 1 teaspoon chili powder; 1 teaspoon garlic powder; Pinch of salt; ¼ cup cotija cheese, crumbled; 1 tablespoon fresh cilantro, chopped; Lime wedges for serving

Jump to Recipe

If you’ve ever found yourself craving the bold, zesty flavors of classic Mexican street corn but wanted a fresher twist, you’re about to fall head over heels for this recipe. Roasted until golden, Brussels sprouts become irresistibly crisp, their nuttiness playing beautifully with all the flavors you know and love from elote—smoky spices, bright lime, creamy sauce, and tangy cheese. Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts for a dish that brings a true street food vibe right to your table, and trust me, there will be zero leftovers.

Ingredients You’ll Need

Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts Recipe - Recipe Image

Ingredients You’ll Need

This vibrant recipe doesn’t demand fancy ingredients; it’s really all about the perfect marriage of a few essentials. Each item here is picked for its power to transform simple roasted Brussels sprouts into a showstopper—smoky, creamy, fresh, and just spicy enough. Here’s what you’ll need, along with a pro tip for each:

Brussels sprouts (1 lb): Roasting these will bring out their sweet nuttiness and crispy edges, the perfect foundation for all those toppings.
Olive oil (2 tablespoons): Helps the Brussels sprouts crisp up and gives the spices something to cling to.
Smoked paprika (½ teaspoon): Adds an unmistakeable depth and a gentle smoky heat reminiscent of the grill.
Chili powder (1 teaspoon, divided): Lends vibrant color and earthy heat—use Mexican-style if you have it!
Garlic powder (1½ teaspoons, divided): The secret to bold, savory flavor without fussing with fresh garlic.
Salt and pepper: A simple sprinkle to amplify every nuanced flavor.
Sour cream (½ cup): This is your base for the crema—lush and perfectly tangy.
Mayonnaise (2 tablespoons): Adds silkiness and just the right amount of richness to the sauce.
Lime juice (1 tablespoon): Don’t skip it! It brightens everything and cuts the richness.
Paprika or extra chili powder (for crema): Optional for more kick or color—do a taste test and adjust as you like.
Cotija cheese (¼ cup, crumbled): Salty and tangy, it’s the classic Mexican street corn finishing touch.
Fresh cilantro (1 tablespoon, chopped): Adds a splash of freshness and gorgeous green color.
Lime wedges (for serving): Squeezing fresh lime at the end really wakes up every flavor in the dish.

How to Make Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts

Step 1: Prep and Season the Brussels Sprouts

Preheat your oven to 400°F (200°C). Start by trimming the woody ends from your Brussels sprouts and cutting them in half. Toss them in a large bowl with olive oil, smoked paprika, chili powder, garlic powder, and a good sprinkle of salt and pepper. Use your hands to make sure each sprout gets evenly coated with that gorgeous spice mix—this is your first flavor layer!

Step 2: Roast Until Golden and Crispy

Spread the seasoned Brussels sprouts in a single layer on a baking sheet—don’t crowd them, or you’ll miss out on those wonderful crisp edges! Roast for 30 to 35 minutes, giving them a stir about halfway through, until they’re beautifully browned and crispy at the edges. The smell alone will have everyone in your kitchen!

Step 3: Whisk Together the Crema

While your Brussels sprouts roast, whip up the crema in a small bowl. Combine sour cream, mayonnaise, lime juice, chili powder, garlic powder, and a pinch of salt. Think of this as your flavor-packed drizzle—that creamy, tangy counterpoint to the smoky veggies. Taste and tweak: need it zestier? More lime! Want more heat? Another pinch of chili powder!

Step 4: Assemble and Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts

Here comes the magic moment: Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts. Make sure every piece gets some creamy love! Next, shower on the crumbled cotija cheese, a handful of fresh cilantro, and finish with a generous squeeze of lime. That combination is pure happiness in every bite.

Step 5: Serve and Enjoy immediately

Don’t let these Brussels sprouts sit—they’re best when just out of the oven, all hot and crispy, with the crema slightly melting into every edge. Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts one last time if you love things extra saucy, and serve straight from the sheet pan for a casual, festive feel.

How to Serve Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts

Garnishes

Garnishing is half the fun! After you Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts, heap on plenty of crumbled cotija or feta, a sprinkle of fresh cilantro, and don’t forget extra lime wedges on the side. The pop of color and the added flavors make each serving look and taste delightfully fresh.

Side Dishes

These Mexican Street Corn Brussels Sprouts are party-perfect with classic sides like grilled steak, chicken tacos, or a smoky bowl of black beans. They even shine alongside simple rice or your favorite burrito bowls. The depth of flavor pairs especially well with bright, citrusy drinks or a cold, crisp cerveza.

Creative Ways to Present

Turn your sprouts into a main event by serving them in mini street-taco shells or tucked into warm tortillas for an unexpected veggie taco. For a starter, try piling them high on a platter over a bed of shredded cabbage, with extra crema for dipping. However you serve them, just don’t forget to Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts—presentation and flavor both win!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (a rare event!), store the roasted Brussels sprouts and crema separately in airtight containers in the fridge for up to 3 days. This keeps the veggies from getting soggy and the crema fresh for drizzling whenever a craving hits.

Freezing

I don’t recommend freezing the finished dish since the texture of the Brussels sprouts can go mushy and the crema may separate once thawed. If you do want to prep ahead, you can freeze the seasoned, raw sprouts before roasting for quick baking later, but always make the crema fresh.

Reheating

To recapture that roasted crispiness, spread leftover Brussels sprouts on a baking sheet and warm in a hot oven or toaster oven at 400°F for about 8-10 minutes. Wait until they’re piping hot and crispy again, then Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts right before serving.

FAQs

Can I make this dairy-free?

Absolutely! Use vegan mayonnaise and swap in a favorite plant-based yogurt or sour cream alternative for the crema. Try crumbled vegan feta instead of cotija, and you’ll still be able to Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts with fantastic results.

Is there a way to make it spicier?

Definitely. Add a touch of cayenne to the spice mix tossed with the Brussels sprouts, or swirl a few shakes of hot sauce into the crema for an extra kick. You control the heat! Just remember to Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts so all those spicy flavors shine.

What other cheese can I use besides cotija?

If cotija is hard to find, feta makes a great substitute for its tangy, crumbly texture. Even grated parmesan or queso fresco will work in a pinch—the key is a salty bite that balances the creamy, zesty sauce when you Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts.

Can I use frozen Brussels sprouts?

Fresh Brussels sprouts yield the crispiest results, but you can use thawed, thoroughly dried frozen sprouts in a pinch. Note that they might get a bit softer, so roast them extra long for more browning before you Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts.

Is this recipe gluten-free?

Yes! All the ingredients are naturally gluten-free, so this is a great crowd-pleasing dish for nearly anyone. Just remember that if you pair it with tortillas or sides, double-check those for gluten if needed—then Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts and enjoy without worry!

Final Thoughts

Whether you’re looking to impress guests or just spice up your weeknight veggies, this dish is bursting with fun, flavor, and color. Don’t skip the best part—Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts—and get ready to fall in love with a whole new way to eat your greens!

Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts Recipe

★★★★★

5.1 from 26 reviews

Author: lilan
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delightful twist on traditional Mexican street corn, this recipe combines roasted Brussels sprouts with a zesty crema, cotija cheese, and fresh cilantro for a flavorful and satisfying dish.

Instructions

Roast the Brussels Sprouts: Preheat the oven to 400°F (200°C). Trim and halve the Brussels sprouts. Toss with olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper. Roast on a baking sheet for 30-35 minutes, stirring halfway through.
Make the Crema: Mix sour cream, mayonnaise, lime juice, chili powder, garlic powder, and salt in a bowl. Adjust seasoning to taste.
Assemble the Dish: Drizzle the crema over the roasted Brussels sprouts. Top with cotija cheese, cilantro, and lime juice.
Serve: Garnish with lime wedges and enjoy!

Notes

This dish is best served immediately to enjoy the crispy Brussels sprouts.
Feel free to adjust the spice levels in the crema to suit your taste preferences.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Side Dish
Method: Roasting, Mixing
Cuisine: Mexican