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Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish

  • Author: cooktrove
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

This Mexican Street Corn Brussels Sprouts recipe features crispy roasted Brussels sprouts paired with sweet corn, a creamy sauce, and zesty toppings, creating a flavorful and unique side dish that’s sure to impress.

Ingredients

Scale
  • 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

  1. Preheat your oven to 425°F (220°C).
  2. Trim the stem ends of the Brussels sprouts and cut them in half lengthwise.
  3. In a large mixing bowl, combine the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper. Toss until well coated.
  4. Spread the seasoned Brussels sprouts in a single layer on a baking sheet.
  5. Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until golden brown and crispy.
  6. In a medium skillet over medium heat, add the corn kernels. Sauté for about 5-7 minutes until heated through and slightly charred.
  7. Remove from heat and set aside to cool slightly.
  8. In a small bowl, combine mayonnaise, lime juice, garlic powder, and a pinch of salt. Mix until fully incorporated.
  9. Once the Brussels sprouts are done roasting, let them cool for a few minutes.
  10. In a large serving bowl, combine the roasted Brussels sprouts and sautéed corn. Gently toss together.
  11. Drizzle the creamy sauce over the mixture and fold gently to coat.
  12. Sprinkle crumbled cotija cheese and chopped cilantro on top. Optionally, add more chili powder for extra spice.
  13. Transfer to a serving platter or bowl and serve warm, garnished with lime wedges.
  14. Squeeze fresh lime juice over the top before serving for added flavor.

Notes

  • Feel free to adjust the spices according to your taste preference.
  • This dish can be served as a side or a light main course.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

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