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; 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)

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Introduction

This Mexican Street Corn Brussels Sprouts recipe brings together the best of smoky, tangy, and creamy flavors in a vibrant side dish. Roasted to crispy perfection and topped with a zesty mayo-lime sauce, it’s an exciting twist on traditional Brussels sprouts that’s sure to impress.

A white bowl filled with roasted Brussels sprouts and charred yellow corn kernels mixed together, garnished with small green herb leaves and a light sprinkle of white cheese crumbles. The Brussels sprouts have a golden brown sear on the cut sides, and the corn has a slightly blackened, smoky look. Two lime wedges rest within the dish, one on the left and one on the right side. The bowl sits on a wooden board with a smiling face wooden spatula nearby, all placed on a white marbled texture surface. Some scattered roasted Brussels sprout halves and a halved lime lie around the bowl. 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 a vegan version, substitute mayonnaise with a plant-based alternative and use vegan cheese or omit cheese entirely.
If fresh corn isn’t in season, frozen or canned corn works well—just be sure to sauté until slightly charred for the best flavor.
Add a pinch of cayenne pepper to the seasoning mix for an extra spicy kick.
Serve this dish as a side or toss it with cooked quinoa or rice for a satisfying vegetarian main course.

Storage

Store leftover Mexican Street Corn Brussels Sprouts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain crispness rather than microwaving, which can make them soggy. For best flavor, add fresh cilantro and squeeze lime juice over before serving again.

How to Serve

A close-up view of a black cast-iron skillet filled with sautéed Brussels sprouts and corn; the dish has two main layers with a bright yellow layer of corn mixed with translucent sautéed onions beneath and whole halved Brussels sprouts on top, their green outer leaves slightly browned and glossy from the cooking oil; small bits of fresh green parsley are sprinkled over the ingredients for a fresh finish; the skillet rests on a white cloth with a subtle grid pattern and a few sprigs of curly parsley lay beside it on a white marbled surface; photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Yes, you can use frozen Brussels sprouts, but it’s best to thaw and pat them dry before roasting to ensure they crisp up nicely in the oven.

What can I substitute for cotija cheese?

If cotija isn’t available, feta cheese is a great substitute as it offers a similar salty and crumbly texture. Alternatively, you can use queso fresco or omit cheese altogether if preferred.