Mexican Street Corn Brussels Sprouts (Printable version)

Roasted Brussels sprouts and corn coated in a creamy lime sauce with cotija cheese and chili powder.

# 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

# How to Make It:

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 Suggestions:

01 -
  • The smoky char on the sprouts creates this incredible contrast with the cool tangy sauce
  • It comes together in under 45 minutes but tastes like something from a restaurant
  • Leftovers actually improve overnight as the flavors really settle into the sprouts
02 -
  • Do not skip the step of stirring halfway through roasting or you will end up with uneven browning
  • The sauce can make the sprouts soggy if you add it too early, so wait until they come out of the oven
  • Lime wedges on the side let everyone adjust the acidity to their taste
03 -
  • Pat the corn dry after thawing to prevent excess moisture during roasting
  • Let the roasted vegetables sit for 5 minutes before tossing with sauce so they absorb the flavors better

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