Introduction

Mexican Street Corn Brussels Sprouts is a vibrant twist on a classic dish, combining crispy roasted Brussels sprouts with sweet, charred corn and a creamy, tangy sauce. Finished with crumbled cotija cheese and fresh cilantro, this flavorful side is sure to impress at any meal.

A close-up image shows a black skillet filled with roasted Brussels sprouts. The Brussels sprouts are cut in half, showing a golden brown crust on the cut sides and bright green outer leaves. Scattered among the sprouts are small yellow chickpeas, adding a pop of color. The Brussels sprouts have a light coating of oil that makes them look shiny, and there are small bits of white crumbly cheese sprinkled on top. The skillet sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 425°F (220°C).
Step 2: Trim the stem ends off the Brussels sprouts and cut them in half lengthwise.
Step 3: In a large bowl, toss the Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper until evenly coated.
Step 4: Spread the seasoned Brussels sprouts in a single layer on a baking sheet, ensuring they are not overcrowded.
Step 5: Roast for 20-25 minutes, stirring halfway through, until golden brown and crispy on the outside but tender inside.
Step 6: While roasting, prepare the corn: if using fresh, cut kernels off the cob; if frozen, measure out one cup; if canned, drain and rinse.
Step 7: Heat a medium skillet over medium heat and add the corn. Sauté for 5-7 minutes until heated through and slightly charred, stirring occasionally. Remove from heat and let cool slightly.
Step 8: In a small bowl, mix together mayonnaise, lime juice, garlic powder, and a pinch of salt until smooth.
Step 9: Once the Brussels sprouts are done, let them cool for a few minutes then combine with the sautéed corn in a large serving bowl.
Step 10: Drizzle the creamy sauce over the vegetables and gently fold to coat evenly.
Step 11: Sprinkle crumbled cotija cheese and chopped cilantro on top. Optionally, add extra chili powder for more heat.
Step 12: Transfer to a serving dish and serve warm with lime wedges on the side. Squeeze fresh lime juice over the top before eating for added brightness.

Tips & Variations

Use avocado instead of mayonnaise for a lighter, creamy sauce alternative.
Add diced jalapeño or a dash of hot sauce for extra spice and flavor.
Try substituting cauliflower or grilled corn for a different texture and twist.
For an extra smoky flavor, grill the Brussels sprouts instead of roasting.
Fresh lime juice is key—don’t skip it, as it brightens the whole dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven to maintain the crispiness of the Brussels sprouts. Adding fresh lime juice before serving helps revive the flavors after reheating.

How to Serve

The image shows a close-up of a black pan filled with cooked Brussels sprouts and chickpeas. The Brussels sprouts are halved, displaying a mix of bright green and golden-brown colors with a slightly crispy texture on their cut sides. The chickpeas are scattered throughout, adding small, round, light yellow elements. Some white crumbled bits are sprinkled on top, which could be cheese or crumbs, adding a contrasting color and texture. The dish looks warm and freshly cooked. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Yes, but fresh Brussels sprouts work best for crispiness. If using frozen, make sure to thaw and dry them well before seasoning and roasting to prevent sogginess.

Is cotija cheese essential, or can I substitute it?

Cotija cheese adds a salty, tangy richness that complements the dish. You can substitute with feta or Parmesan if cotija isn’t available, although the flavor will vary slightly.