Mexican Street Corn Brussels Sprouts Recipe
Mexican Street Corn Brussels Sprouts is a vibrant and flavorful side dish combining crispy roasted Brussels sprouts with sautéed corn kernels, all tossed in a creamy, tangy lime-mayonnaise sauce and finished with crumbly cotija cheese and fresh cilantro. This dish brings the smoky, spicy notes of Mexican street corn to a nutritious vegetable, making it perfect for a festive appetizer or a unique side dish.
- 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
Brussels Sprouts and Seasoning
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Corn and Sauce
- 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
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s at the perfect temperature for roasting the Brussels sprouts.
- Prepare Brussels Sprouts: Trim the stem ends of the Brussels sprouts and cut them in half lengthwise for even roasting.
- Season Brussels Sprouts: In a large mixing bowl, combine the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper. Toss well 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 in the preheated oven for 20-25 minutes, stirring once halfway through, until they turn golden brown and crispy.
- Sauté Corn: While the Brussels sprouts are roasting, heat a medium skillet over medium heat. Add the corn kernels and sauté for 5-7 minutes until heated through and slightly charred, then remove from heat and let cool slightly.
- Make Creamy Sauce: In a small bowl, combine mayonnaise, lime juice, garlic powder, and a pinch of salt. Stir until fully incorporated into a creamy sauce.
- Combine Ingredients: Once the Brussels sprouts are done and slightly cooled, transfer them to a large serving bowl. Add the sautéed corn and gently toss to combine the ingredients.
- Add Sauce and Toppings: Drizzle the creamy mayo-lime sauce over the vegetable mixture and fold gently to coat everything evenly. Sprinkle crumbled cotija cheese and chopped cilantro on top. Add extra chili powder if you prefer more spice.
- Serve: Transfer to a serving platter or bowl and serve warm. Garnish with lime wedges, and squeeze fresh lime juice over the top just before eating for a bright, tangy finish.
Notes
- For a vegan version, substitute mayonnaise with vegan mayo and omit cotija cheese or replace it with a plant-based cheese.
- You can use fresh, frozen, or canned corn depending on availability.
- Roasting Brussels sprouts at a high temperature ensures a crisp exterior and tender interior.
- Adjust chili powder amount to match your preferred spice level.
- This dish can be served warm or at room temperature, making it ideal for potlucks or meal prep.
Keywords: Mexican street corn, Brussels sprouts recipe, roasted Brussels sprouts, side dish, cotija cheese, creamy lime sauce
