Mexican Street Corn Brussels Sprouts (Printable)

Roasted Brussels sprouts tossed with creamy, tangy sauce, cotija cheese, lime, and chili powder. Colorful, flavorful vegetarian dish.

# What You'll 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 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 - 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 smoky char on roasted sprouts meets that irresistible street corn creaminess
  • It comes together in under 45 minutes but tastes like something from a restaurant
  • Perfect for convincing Brussels sprouts skeptics to finally come around
02 -
  • Do not crowd the baking sheet or the sprouts will steam instead of roast, nobody wants soggy sprouts
  • The sauce thickens up if you make it ahead, just add a teaspoon of water to loosen it back up
  • Cotija can be salty, so taste before adding extra salt at the end
03 -
  • Let the roasted vegetables cool for just 5 minutes before tossing with sauce, they hold the coating better
  • If you cannot find cotija, feta works in a pinch, just use a lighter hand since it is stronger

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