Name: Mexican Street Corn Brussels Sprouts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 pound Brussels sprouts, trimmed and halved; 1 cup corn kernels (fresh, frozen, or canned); 1 lime, cut into wedges (for serving); 1/4 cup fresh cilantro, chopped; 1 teaspoon chili powder; 1 teaspoon smoked paprika; Salt and pepper, to taste; 1 teaspoon garlic powder; 2 tablespoons olive oil; 1/4 cup mayonnaise; 1 tablespoon lime juice; 1/2 cup crumbled cotija cheese

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Introduction

Mexican Street Corn Brussels Sprouts combine the smoky, spicy flavors of classic Mexican street corn with the crispiness of roasted Brussels sprouts. This vibrant side dish is easy to prepare and packed with bold, fresh tastes that are perfect for any meal.

A close-up image of roasted Brussels sprouts in a white bowl, showing the sprouts cut in half with a golden brown, crispy outer layer and bright green inner leaves. Scattered on top are small, toasted chickpeas with a light yellow color, as well as small white crumbles of cheese. The Brussels sprouts glisten with oil, creating a shiny texture, and there is a sprinkle of fresh herbs adding hints of green. The white marbled surface beneath the bowl adds contrast to the vibrant colors of the dish. 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).
Step 2: Trim the stem ends of the Brussels sprouts and cut them in half lengthwise.
Step 3: 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 4: Spread the seasoned Brussels sprouts in a single layer on a baking sheet.
Step 5: Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until golden brown and crispy.
Step 6: In a medium skillet over medium heat, add the corn kernels. Sauté for about 5-7 minutes until heated through and slightly charred.
Step 7: Remove from heat and set aside to cool slightly.
Step 8: In a small bowl, combine mayonnaise, lime juice, garlic powder, and a pinch of salt. Mix until fully incorporated.
Step 9: Once the Brussels sprouts are done roasting, let them cool for a few minutes.
Step 10: In a large serving bowl, combine the roasted Brussels sprouts and sautéed corn. Gently toss together.
Step 11: Drizzle the creamy sauce over the mixture and fold gently to coat.
Step 12: Sprinkle crumbled cotija cheese and chopped cilantro on top. Optionally, add more chili powder for extra spice.
Step 13: Transfer to a serving platter or bowl and serve warm, garnished with lime wedges.
Step 14: Squeeze fresh lime juice over the top before serving for added flavor.

Tips & Variations

Adjust the amount of chili powder and smoked paprika to suit your preferred spice level.
For a vegan version, substitute the mayonnaise with a dairy-free alternative and omit the cotija cheese or use vegan cheese.
Adding a sprinkle of crushed red pepper flakes can bring extra heat if desired.
Fresh corn works best in season, but frozen or canned corn also works well when sautéed to add char and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The creamy sauce is best added just before serving to keep the dish fresh and flavorful.

How to Serve

The image shows a close-up of roasted Brussels sprouts in a black skillet. The Brussels sprouts are halved, with outer leaves browned and crispy, while the inner layers are bright green and tender. Scattered on top are small golden-brown chickpeas adding texture, along with small white crumbles of cheese and tiny green herb leaves. The lighting highlights the shiny, caramelized surface of the vegetables and the skillet sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Yes, you can use frozen Brussels sprouts. Thaw and drain them well before seasoning and roasting to avoid excess moisture.

Is this dish suitable as a main course?

This recipe works well as a flavorful side dish, but it can also serve as a light main course, especially when paired with grains or protein like grilled chicken or tofu.