Description
This Mexican Street Corn Brussels Sprouts recipe transforms simple Brussels sprouts into a flavorful, vibrant side dish inspired by the beloved Mexican street corn. Roasted crispy Brussels sprouts are combined with charred corn, a zesty creamy sauce, cotija cheese, and fresh cilantro for a perfect balance of smoky, tangy, and savory flavors. It’s an easy, crowd-pleasing dish that elevates your vegetable side game and pairs beautifully with a variety of mains.
Ingredients
Scale
Vegetables
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 pieces lime wedges
Spices and Oils
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Sauce and Garnishes
- 1/4 cup mayonnaise (or Greek yogurt)
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
Instructions
- Preparation: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for roasting the Brussels sprouts, which will help achieve a crispy texture.
- Season the Brussels sprouts: Trim and halve the Brussels sprouts, then toss them in a large bowl with olive oil, chili powder, smoked paprika, salt, and pepper until they’re evenly coated.
- Roast the Brussels sprouts: Spread the seasoned sprouts on a baking sheet in a single layer and roast them in the oven for 20-25 minutes, stirring once halfway through, until they are golden brown and crispy.
- Char the corn: While the Brussels sprouts roast, heat a skillet over medium heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until the corn is nicely charred and sweet. Remove from heat and set aside.
- Make the creamy sauce: In a small bowl, mix mayonnaise (or Greek yogurt), lime juice, garlic powder, and a pinch of salt until smooth and creamy.
- Combine vegetables: After roasting, let the Brussels sprouts cool slightly. Then combine them with the sautéed corn in a large serving bowl.
- Add sauce and toppings: Drizzle the creamy lime sauce generously over the Brussels sprouts and corn mixture. Sprinkle crumbled cotija cheese and freshly chopped cilantro on top as garnish.
- Serve: Serve the dish warm, accompanied by lime wedges for squeezing extra citrus flavor over each bite.
Notes
- You can substitute Greek yogurt for mayonnaise for a tangier, lighter sauce.
- If fresh corn isn’t available, frozen or canned corn works well; just be sure to thaw and drain canned corn before sautéing.
- For extra heat, add a pinch of cayenne pepper or drizzle with hot sauce before serving.
- Make sure to stir the Brussels sprouts halfway through roasting to ensure even browning.
- This dish pairs well with grilled meats, tacos, or as a standalone vegetarian side.
