Mexican Street Corn Brussels Sprouts Recipe
Mexican Street Corn Brussels Sprouts is a vibrant and flavorful twist on classic brussels sprouts, combining roasted brussels sprouts with charred corn, a creamy lime-garlic sauce, crumbled cotija cheese, and fresh cilantro. This dish brings together smoky, spicy, and tangy flavors reminiscent of Mexican street corn for a delicious and healthy side or appetizer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
Ingredients
Scale
Vegetables
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup corn kernels (fresh, frozen, or canned)
Seasonings & Spices
- 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
- 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 prepare for roasting the Brussels sprouts.
- Prepare Brussels Sprouts: Trim the stem ends of the Brussels sprouts and cut each one in half lengthwise for even cooking.
- Season Brussels Sprouts: In a large mixing bowl, toss the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper ensuring they are evenly coated with the seasoning mixture.
- Roast Brussels Sprouts: Spread the seasoned Brussels sprouts evenly on a baking sheet in a single layer to allow for proper roasting. Roast in the preheated oven for 20-25 minutes, stirring halfway through to promote even browning, until they are golden brown and crispy on the edges.
- Sauté Corn: While the Brussels sprouts roast, heat a medium skillet over medium heat and add the corn kernels. Sauté for 5-7 minutes, stirring occasionally, until the corn is heated through and slightly charred for smoky flavor. Remove from heat and set aside to cool slightly.
- Make Creamy Sauce: In a small bowl, stir together mayonnaise, lime juice, garlic powder, and a pinch of salt until the mixture is smooth and fully incorporated.
- Combine Vegetables: Once Brussels sprouts are roasted and slightly cooled, transfer them to a large serving bowl. Add the sautéed corn and gently toss to combine the two.
- Add Sauce and Toppings: Drizzle the creamy lime-garlic sauce over the Brussels sprouts and corn mixture. Fold gently to coat everything evenly. Sprinkle crumbled cotija cheese and chopped cilantro on top. Optionally, add extra chili powder for increased spice.
- Serve: Transfer the final mixture to a serving platter or bowl. Serve warm, garnished with lime wedges on the side. Squeeze fresh lime juice over the dish just before eating to enhance the flavors.
Notes
- Fresh corn adds the best flavor, but frozen or canned corn can easily be used as substitutes.
- Adjust chili powder to your preferred spice level; add more for extra heat.
- Cotija cheese can be substituted with feta or queso fresco if unavailable.
- For a vegan version, substitute mayonnaise with vegan mayo and omit cotija cheese or use a plant-based cheese alternative.
- This dish is best served immediately to maintain the crispness of the Brussels sprouts.
Keywords: Mexican street corn, Brussels sprouts, roasted Brussels sprouts, cotija cheese, lime garlic sauce, smoky paprika, chili powder
