Mexican Street Corn Brussels Sprouts Recipe

Introduction

Mexican Street Corn Brussels Sprouts offer a vibrant and flavorful twist on two beloved classics. Roasted Brussels sprouts paired with savory corn, a creamy lime sauce, and tangy cotija cheese make for a perfect side dish full of smoky, zesty flavors.

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 chopped fresh cilantro
• 1 lime, cut into wedges (for serving)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: Trim the ends of the Brussels sprouts, remove any yellow or damaged leaves, and cut them in half lengthwise.
3. Step 3: In a large mixing bowl, toss the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper until evenly coated.
4. Step 4: Spread the seasoned Brussels sprouts in a single layer on a baking sheet.
5. Step 5: Roast for 20-25 minutes, stirring halfway through, until golden brown and crispy.
6. Step 6: Meanwhile, heat a splash of olive oil in a medium skillet over medium heat and add the corn kernels.
7. Step 7: Sauté fresh corn for 5-7 minutes or frozen corn for 3-4 minutes until heated through.
8. Step 8: In a small bowl, mix mayonnaise, lime juice, garlic powder, and a pinch of salt. Adjust seasoning to taste.
9. Step 9: Once the Brussels sprouts are done, let them cool slightly.
10. Step 10: In a large serving bowl, combine the roasted Brussels sprouts and sautéed corn. Drizzle with the creamy sauce, sprinkle with cotija cheese and cilantro, then toss gently to combine.
11. Step 11: Serve warm with lime wedges on the side.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper to the seasoning mix.
• Substitute cotija cheese with feta if cotija is unavailable.
• Use fresh corn during summer for the best flavor, but frozen or canned works fine year-round.
• Try adding a sprinkle of smoked paprika directly on the finished dish for enhanced smoky notes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to retain crispness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, you can substitute the mayonnaise with vegan mayo and omit the cotija cheese or replace it with a vegan cheese alternative.

Can I prepare this dish ahead of time?

You can roast the Brussels sprouts and cook the corn in advance, then store separately. Combine, add the sauce, and serve just before eating to keep textures fresh.

Mexican Street Corn Brussels Sprouts Recipe

Print Recipe

★★★★★

4.7 from 60 reviews

This Mexican Street Corn Brussels Sprouts recipe offers a vibrant twist on a classic side dish by combining crispy roasted Brussels sprouts with savory sautéed corn, topped with a creamy, tangy sauce and crumbled cotija cheese. It’s a flavorful, easy-to-make vegetarian dish perfect for adding a touch of Mexican flair to your meal.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 pound Brussels sprouts, trimmed and halved
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 lime, cut into wedges (for serving)

Seasonings and Spices

• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 teaspoon garlic powder

Dressing and Garnish

• 1/2 cup crumbled cotija cheese
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the Brussels sprouts.
2. Prepare Brussels Sprouts: Trim the ends off the Brussels sprouts and remove any yellow or damaged leaves. Cut each sprout in half lengthwise for even cooking.
3. Season Brussels Sprouts: In a large mixing bowl, toss the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper until well coated.
4. Roast Brussels Sprouts: Spread the seasoned Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they become golden brown and crispy.
5. Sauté Corn: While the Brussels sprouts roast, heat a splash of olive oil in a medium skillet over medium heat. Add the corn kernels and sauté fresh corn for 5-7 minutes or frozen corn for 3-4 minutes until warmed through.
6. Make Sauce: In a small bowl, mix together mayonnaise, lime juice, garlic powder, and a pinch of salt. Stir well and adjust seasoning if necessary to balance tanginess and saltiness.
7. Combine Ingredients: Once the Brussels sprouts are roasted, allow them to cool slightly. In a large serving bowl, combine the roasted Brussels sprouts and sautéed corn. Drizzle with the creamy lime sauce, then sprinkle cotija cheese and chopped cilantro on top. Toss gently to combine all flavors.
8. Serve: Serve the dish warm, garnished with lime wedges on the side to add a fresh citrus kick.

Notes

• You can use fresh, frozen, or canned corn based on availability, adjusting sauté time accordingly.
• Roasting the Brussels sprouts until crispy maximizes flavor and texture contrast with the creamy sauce.
• For a spicier kick, consider adding a pinch of cayenne pepper or finely chopped jalapeños to the seasoning mix.
• Substitute cotija cheese with feta if unavailable, although cotija provides a more authentic flavor.
• Leftovers can be refrigerated for up to 3 days and reheated gently in a skillet or oven to maintain crispness.

Keywords: Mexican street corn, Brussels sprouts recipe, roasted Brussels sprouts, cotija cheese, creamy lime sauce, vegetarian side dish, healthy snack