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 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; 1/4 cup fresh cilantro, chopped; 1 lime, cut into wedges (for serving)

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Introduction

Mexican Street Corn Brussels Sprouts offer a delicious fusion of smoky, tangy, and savory flavors. This recipe transforms simple Brussels sprouts into a vibrant side dish inspired by the classic Mexican street corn. It’s perfect for adding a flavorful twist to your meal.

This image shows a black bowl filled with roasted Brussels sprouts and corn. The Brussels sprouts are cooked to a golden brown on the cut sides with some showing a deep green color on the outer leaves. The corn kernels are bright yellow and scattered evenly throughout the dish. There is a sprinkling of white crumbled cheese and small green herbs over the top, adding texture and color contrast. The bowl is placed on a wooden surface with a blurred white marbled background. 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 smokiness, try adding a pinch of cayenne pepper or chipotle powder to the spice mix.
Use fresh corn when in season for the best flavor, but frozen or canned corn works well too.
Substitute cotija cheese with feta for a similar salty tang.
If you prefer a lighter sauce, swap mayonnaise with Greek yogurt.
Serve as a side or toss with cooked quinoa or rice for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain crispness. The sauce may separate slightly when reheated; stir gently before serving.

How to Serve

A close-up view of a black bowl filled with roasted Brussels sprouts, some halved showing a golden-brown, slightly charred interior with layers of green and light yellow leaves. Scattered bright yellow corn kernels and small bits of white cheese are sprinkled evenly on top, with tiny pieces of fresh green parsley adding color contrast. The bowl sits on a light wooden surface, with a blurred background hinting at lime halves. The greens are glossy, and the textures range from crisp edges to soft melted cheese. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, to make it vegan, replace mayonnaise with a plant-based alternative and omit the cotija cheese or use a vegan cheese substitute.

How do I get crispy Brussels sprouts without burning them?

Roast at a high temperature (425°F/220°C) and toss the sprouts halfway through cooking. Make sure they are spread out evenly on the baking sheet to avoid steaming.