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Mexican Street Corn Brussels Sprouts Recipe

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★★★★★

4.6 from 95 reviews

This Mexican Street Corn Brussels Sprouts recipe features crispy roasted Brussels sprouts paired with sweet sautéed corn, a creamy lime-garlic sauce, and a sprinkle of cotija cheese and fresh cilantro, creating a vibrant and flavorful side dish or light main course inspired by classic Mexican street corn flavors.

Ingredients

Scale

Vegetables and Spices

  • 1 pound Brussels sprouts, trimmed and halved
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste

Oils and Sauces

  • 2 tablespoons olive oil
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice

Cheese and Herbs

  • 1/2 cup crumbled cotija cheese
  • 1/4 cup fresh cilantro, chopped

Other

  • 1 teaspoon garlic powder
  • 1 lime, cut into wedges (for serving)

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure a high heat that will help achieve crispy, caramelized Brussels sprouts.
  2. Prepare the Brussels Sprouts: Trim the stem ends and cut the Brussels sprouts in half lengthwise for even cooking and better flavor absorption.
  3. Season the Brussels Sprouts: In a large bowl, toss the Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper until each piece is evenly coated.
  4. Roast the Brussels Sprouts: Spread the seasoned sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20–25 minutes, stirring halfway through to promote even browning until they are golden brown and crispy on the outside but tender inside.
  5. Prepare the Corn: While the Brussels sprouts roast, heat a medium skillet over medium heat. Add corn kernels (with a splash of olive oil if using fresh corn) and sauté for 5–7 minutes, stirring occasionally, until the corn is heated through and slightly charred for enhanced sweetness and flavor. Remove from heat and let cool slightly.
  6. Make the Creamy Sauce: In a small bowl, whisk together mayonnaise, lime juice, garlic powder, and a pinch of salt until well combined.
  7. Combine the Vegetables: Once the Brussels sprouts are roasted and slightly cooled, transfer them to a large serving bowl along with the sautéed corn. Gently toss to combine.
  8. Add Sauce and Mix: Drizzle the creamy lime-garlic sauce over the vegetable mixture and fold gently to coat everything evenly.
  9. Garnish: Sprinkle crumbled cotija cheese and chopped fresh cilantro over the top. For an extra punch, optionally add more chili powder to taste.
  10. Serve: Transfer to a serving dish and serve warm, garnished with lime wedges on the side. Encourage squeezing fresh lime juice over the top before eating to brighten the flavors.

Notes

  • Adjust the chili powder and smoked paprika to your preferred spice level.
  • This dish works well as a side, appetizer, or a light main when paired with protein.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a creamy texture variation, try adding diced avocado before serving.
  • You can substitute the Brussels sprouts with cauliflower or add grilled corn for a different take on Mexican street corn flavors.

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

Find it online: https://biteandenjoy.com/mexican-street-corn-brussels-sprouts-recipe/