Mexican Street Corn Brussels (Print Version)

Roasted Brussels sprouts tossed in creamy Mexican-inspired sauce with corn, cotija cheese, and lime. Perfect for vegetarians and gluten-free diets.

# 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

# Directions:

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 Tips:

01 -
  • It takes everything you love about Mexican street corn and transforms it into something you can eat by the bowlful without needing a napkin
  • The Brussels sprouts get all crispy and golden in the oven, soaking up that smoky, tangy sauce like they were made for each other
02 -
  • The sprouts need to be in a single layer with some space between them, or they will steam instead of roast
  • Let the roasted vegetables sit for just a few minutes before tossing with the sauce so everything absorbs the flavors better
03 -
  • Use freshly squeezed lime juice only, bottled juice lacks that bright, fresh punch
  • Grate your own cotija if you can find it in block form, it melts better than pre-crumbled

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