Mexican Street Corn and Brussels Sprouts

Kernels from 3 ears of corn

1 pound Brussels sprouts, trimmed and halved
1 sweet onion, diced
2 tablespoons olive oil
1/2 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper to taste

Crema:
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon garlic powder
Pinch of salt

Optional toppings:
1-2 avocados, diced
1/4 cup cotija cheese, crumbled
1 tablespoon fresh cilantro, chopped
Lime wedges

Heat the oven to 400 F. Toss the corn, Brussels sprouts, and onion with the olive oil, paprika, chili powder, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet and roast for 30 minutes or until golden and crispy. Stir halfway through for even roasting.

Whisk together the crema ingredients in a small bowl. Adjust seasoning as needed. 

Drizzle the crema generously over the roasted vegetables. Sprinkle with toppings as desired.

Serves 2-4.

From RecipeYumm blog with a few changes

Lemon Vinaigrette

1/4 cup fresh lemon juice
1 small roasted garlic clove
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
Freshly ground black pepper
1/2 teaspoon honey or maple syrup
1/4 to 1/3 cup extra virgin olive oil
1/2 teaspoon fresh or dried thyme, optional

Process all ingredients until emulsified. Alternatively, mince the garlic clove and shake all ingredients in a jar until combined.

Store in the refrigerator for up to 1 week.

Serves 6 to 8.

From Love and Lemons blog, with minor changes