Mexican Street Corn Brussels Sprouts (Printable)
Roasted Brussels sprouts tossed with creamy sauce, cotija cheese, and lime for a Mexican-inspired flavor profile.
# Ingredient List:
→ 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
# Steps:
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 Tips:
01 -
- The way the charred edges catch the creamy sauce is absolutely addictive
- It transforms Brussels sprouts into something people actually fight over
02 -
- Do not crowd the baking sheet or the vegetables will steam instead of roast
- The sauce needs to hit the vegetables while they are still hot so it melts into all those crispy edges
03 -
- Use a microplane for the lime zest to avoid the bitter white pith
- Let the roasted vegetables rest for 2 minutes before tossing with sauce so they hold onto that crispy texture