Charred, crispy Brussels sprouts meet the bold, creamy goodness of elote-style corn in this vibrant fusion dish. Tossed with roasted sweetcorn, a touch of chili, zesty lime, and crumbled cheese, it’s a side that absolutely steals the show.
Whether you’re serving it alongside grilled mains or enjoying it on its own, this flavour-packed bowl is earthy, smoky, and satisfyingly savoury.
Ingredients
- 400g Brussels sprouts, halved
- 2 ears of corn, kernels sliced off (or 1 ½ cups frozen corn)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp chili flakes (optional)
- Salt and black pepper to taste
For the topping:
- Juice of ½ lime
- 3 tbsp mayonnaise or plain yogurt
- ¼ cup crumbled feta or cotija cheese
- 2 tbsp chopped coriander (cilantro)
🔪 Method
- Roast the veg: Preheat oven to 200°C (400°F). Toss halved Brussels sprouts and corn kernels in olive oil, paprika, chili flakes, salt, and pepper. Spread on a baking tray and roast for 20–25 minutes until golden and crisp.
- Make the dressing: In a small bowl, whisk together lime juice and mayonnaise or yogurt. Season lightly.
- Combine and toss: Place roasted Brussels sprouts and corn in a serving bowl. Drizzle with dressing and sprinkle with crumbled cheese and coriander.
- Serve: Finish with an extra squeeze of lime if desired and serve warm or at room temperature.
🍽️ Chef’s Tips
- Add a touch of honey or maple syrup before roasting for a caramelised twist.
- Make it spicy with fresh jalapeño slices or a sprinkle of cayenne.
- This pairs beautifully with grilled chicken, steak, or tofu.
- Leftovers? Toss into a warm grain bowl or stuff into a wrap.
🧮 Nutritional Info
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Calories: 210 per serving
- Servings: 4