Mexican Street Corn Brussels Sprouts Recipe
A vibrant twist on classic Mexican street corn, this recipe features crispy roasted Brussels sprouts mixed with charred corn, creamy lime-infused mayo, and topped with crumbly cotija cheese and fresh cilantro. Perfect as a flavorful side dish or a unique snack.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 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)
Spices and Seasonings
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 teaspoon garlic powder
Other Ingredients
- 2 tablespoons olive oil
- 1/2 cup crumbled cotija cheese
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the Brussels sprouts.
- Prepare Brussels Sprouts: Trim the stem ends off the Brussels sprouts and cut them in half lengthwise for even roasting.
- Season Brussels Sprouts: In a large mixing bowl, toss the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper until they are evenly coated with the spices and oil.
- Roast Brussels Sprouts: Spread the seasoned Brussels sprouts in a single layer on a baking sheet. Roast for 20 to 25 minutes, stirring halfway through to ensure all sides become golden brown and crispy.
- Cook Corn: While the Brussels sprouts roast, heat a medium skillet over medium heat. Add the corn kernels and sauté for 5 to 7 minutes until the corn is heated through and develops slight charring for added flavor.
- Prepare Sauce: In a small bowl, whisk together the mayonnaise, lime juice, garlic powder, and a pinch of salt until smooth and well combined.
- Cool Roasted Vegetables: Once the Brussels sprouts are done roasting, allow them to cool for a few minutes so they do not wilt when mixed with the sauce.
- Combine Ingredients: In a large serving bowl, gently toss the roasted Brussels sprouts with the sautéed corn kernels.
- Add Sauce: Drizzle the creamy lime mayo sauce over the Brussels sprouts and corn mixture and fold gently to coat all pieces evenly.
- Garnish and Serve: Sprinkle the crumbled cotija cheese and chopped cilantro on top. Optionally add extra chili powder for more heat. Transfer to a serving platter and garnish with lime wedges. Serve warm, and squeeze fresh lime juice on top just before eating.
Notes
- Use fresh, frozen, or canned corn depending on availability; fresh will give the best flavor.
- To keep Brussels sprouts crispy, avoid overcrowding the baking sheet when roasting.
- For a dairy-free version, omit the cotija cheese or substitute with a vegan cheese alternative.
- Adjust chili powder according to your preferred spice level.
- This dish can be served warm or at room temperature.
Keywords: Mexican street corn, Brussels sprouts, roasted Brussels sprouts, cotija cheese, lime mayo sauce, vegetarian side dish, roasted vegetables
