Mexican Street Corn Brussels Sprouts (Printable version)

Roasted Brussels sprouts combined with corn, a tangy lime sauce, cotija cheese, and chili powder for vibrant flavor.

# What You'll Need:

→ Vegetables

01 - 1.5 lbs Brussels sprouts, trimmed and halved
02 - 1 cup frozen corn kernels, thawed

→ For Roasting

03 - 2 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/2 tsp freshly ground black pepper

→ Sauce

06 - 1/4 cup mayonnaise
07 - 1/4 cup sour cream
08 - 1 clove garlic, minced
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp chili powder
11 - Zest and juice of 1 lime

→ Toppings

12 - 1/3 cup cotija cheese, crumbled
13 - 2 tbsp fresh cilantro, chopped
14 - Extra chili powder, for garnish
15 - Lime wedges, for serving

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss Brussels sprouts and corn with olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
03 - Roast for 20–25 minutes, stirring halfway through, until Brussels sprouts are golden and crisp on the edges and the corn is slightly charred.
04 - Meanwhile, in a small bowl, mix mayonnaise, sour cream, garlic, smoked paprika, chili powder, lime zest, and lime juice until smooth.
05 - Transfer roasted Brussels sprouts and corn to a large bowl. Drizzle with the creamy sauce and toss to coat.
06 - Sprinkle with cotija cheese and cilantro. Dust with extra chili powder if desired.
07 - Serve warm with lime wedges on the side.

# Expert advice:

01 -
  • You get all those incredible Mexican street corn flavors but in a form that feels substantial enough to be dinner
  • The crispy charred edges against the cool tangy sauce creates this texture combination that keeps you going back for just one more bite
02 -
  • Overcrowding the baking sheet is the fastest way to end up with steamed instead of roasted vegetables, give them space to get crispy
  • The sauce tastes better if it sits for 10 minutes before tossing, letting the garlic really meld with everything
03 -
  • Use a box grater to shred extra cotija if you want it to melt slightly into the warm vegetables
  • Roasting the corn separately for an extra 5 minutes gives you more charred kernels if that is your thing

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