Description
This vibrant Mexican Street Corn Brussels Sprouts recipe brings a flavorful twist to your side dish lineup. Roasted Brussels sprouts are combined with charred corn kernels, then drizzled with a creamy, tangy sauce and topped with crumbly Cotija cheese and fresh cilantro. Perfectly spiced with chili powder and smoked paprika, it’s a deliciously crispy, smoky, and fresh side that pairs beautifully with any main course.
Ingredients
Scale
Vegetables
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 pieces lime wedges
Spices and Seasonings
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- To taste salt and pepper
- 1 teaspoon garlic powder
Other Ingredients
- 2 tablespoons olive oil
- 1/2 cup Cotija cheese, crumbled
- 1/4 cup mayonnaise (or Greek yogurt)
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Preparation: Gather all ingredients and preheat your oven to 425°F (220°C) to ensure it’s hot by the time the Brussels sprouts are ready for roasting.
- Prepare the Brussels sprouts: Trim the Brussels sprouts by removing the ends and halving them. Toss in a large bowl with olive oil, chili powder, smoked paprika, salt, and pepper until fully coated for a flavorful roast.
- Roast Brussels sprouts: Spread the seasoned Brussels sprouts in a single layer on a baking sheet. Place them in the preheated oven and roast for 20-25 minutes, stirring once halfway through. Roast until they turn golden brown and crispy on the edges.
- Sauté the corn: While the Brussels sprouts roast, heat a skillet over medium heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until they develop a charred, sweet flavor. Remove from heat and set aside.
- Make the creamy sauce: In a small bowl, combine mayonnaise (or Greek yogurt), lime juice, garlic powder, and a pinch of salt. Stir well until the mixture is smooth and creamy, balancing tang and spice.
- Combine ingredients: Once the Brussels sprouts have cooled slightly, transfer them to a serving bowl and mix with the charred corn kernels, ensuring even distribution.
- Drizzle sauce and garnish: Generously drizzle the creamy lime sauce over the Brussels sprouts and corn mixture. Top with crumbled Cotija cheese and freshly chopped cilantro to add a savory and fresh finish.
- Serve with love: Serve warm with lime wedges on the side, allowing everyone to add a zesty squeeze to brighten each bite.
Notes
- You can substitute Greek yogurt for mayonnaise to lighten the sauce while maintaining creaminess.
- Frozen corn works well if fresh is not available; just thaw before cooking.
- If Cotija cheese is unavailable, feta cheese can be a good substitute.
- To enhance smoky flavor, consider using a smoked chili powder variant or adding a pinch of chipotle powder.
- For a bit of heat, add a sprinkle of cayenne pepper or chopped jalapeños.
- Leftovers keep well refrigerated for up to 2 days but are best enjoyed fresh for crispness.
