Dinner

Mexican Street Corn Brussels Sprouts Recipe

Name: Mexican Street Corn Brussels Sprouts Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 pound Brussels sprouts, trimmed and halved; 1 cup corn kernels (fresh, frozen, or canned); 1/4 cup fresh cilantro, chopped; 1 lime, cut into wedges (for serving); 1 teaspoon chili powder; 1 teaspoon smoked paprika; Salt and pepper, to taste; 1 teaspoon garlic powder; 2 tablespoons olive oil; 1/2 cup crumbled cotija cheese; 1/4 cup mayonnaise; 1 tablespoon lime juice

ByMaya bella January 13, 2026January 13, 2026

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Introduction

Mexican Street Corn Brussels Sprouts offer a flavorful twist on a classic side dish. Roasted to crispy perfection and tossed with a zesty, creamy sauce, corn, and cotija cheese, this recipe brings vibrant Mexican-inspired flavors to your table.

A close-up of a bowl filled with roasted Brussels sprouts showing a mix of whole and halved pieces with golden brown char marks on the cut sides, topped with small bright yellow corn kernels and scattered white crumbly cheese, sprinkled with bits of fresh green herbs. The bowl is white and sits on a white marbled surface with blurred lime slices in the background, giving a fresh, vibrant look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon smoked paprika
Salt and pepper, to taste
1 cup corn kernels (fresh, frozen, or canned)
1/2 cup crumbled cotija cheese
1/4 cup mayonnaise
1 tablespoon lime juice
1 teaspoon garlic powder
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges (for serving)

Instructions

Step 1: Preheat your oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and cut them in half lengthwise.
Step 2: In a large mixing bowl, combine the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper. Toss until well coated.
Step 3: Spread the seasoned Brussels sprouts in a single layer on a baking sheet.
Step 4: Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until golden brown and crispy.
Step 5: In a medium skillet over medium heat, add the corn kernels. Sauté for about 5-7 minutes until heated through and slightly charred. Remove from heat and set aside to cool slightly.
Step 6: In a small bowl, combine mayonnaise, lime juice, garlic powder, and a pinch of salt. Mix until fully incorporated.
Step 7: Once the Brussels sprouts are done roasting, let them cool for a few minutes.
Step 8: In a large serving bowl, combine the roasted Brussels sprouts and sautéed corn. Gently toss together.
Step 9: Drizzle the creamy sauce over the mixture and fold gently to coat.
Step 10: Sprinkle crumbled cotija cheese and chopped cilantro on top. Optionally, add more chili powder for extra spice.
Step 11: Transfer to a serving platter or bowl and serve warm, garnished with lime wedges. Squeeze fresh lime juice over the top before serving for added flavor.

Tips & Variations

For extra heat, add a pinch of cayenne pepper or a dash of hot sauce to the creamy sauce.
If cotija cheese is unavailable, feta or parmesan make good substitutes.
Try grilling the corn for a smokier flavor instead of sautéing.
Use vegan mayo to make this dish dairy-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving. Adding fresh lime juice after reheating helps brighten the flavors again.