Mexican Street Corn Brussels (Printable View)
Vibrant roasted Brussels sprouts with creamy sauce, cotija cheese, lime, and chili powder. A delicious Mexican-inspired side dish.
# What You 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
# How-To 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 Advice:
01 -
- The Brussels sprouts get incredibly crispy, almost like little chips with caramelized edges
- That tangy, creamy sauce ties everything together in the most satisfying way
02 -
- Don't skip the parchment paper, the sugar from the corn can create stubborn baked-on messes
- The sauce tastes better after sitting for 10 minutes, giving the garlic time to mellow
03 -
- Cut the Brussels sprouts to a similar size so they roast evenly
- Let the roasted vegetables sit for 5 minutes before tossing with sauce, they will absorb it better