Mexican Street Corn Brussels Sprouts

 

Why You’ll Love This Recipe

The combination of roasted Brussels sprouts and sweet corn, paired with the smoky chili powder, cumin, and tangy lime sauce, creates a delightful balance of flavors. Topped with Parmesan and Cotija cheese, this dish offers a perfect fusion of textures and tastes. Whether you’re making it for a weeknight dinner or serving it at a gathering, this side dish is sure to become a favorite.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and pepper, to taste
• 2 tablespoons mayonnaise (for the street corn sauce)
• 1 tablespoon lime juice
• 2 tablespoons grated Parmesan cheese
• Fresh cilantro, chopped (optional)
• Crumbled Cotija cheese (optional, for extra street corn flavor)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.

Step 2: Prepare the Brussels Sprouts

Trim the Brussels sprouts, removing the outer leaves and cutting them in half for even roasting. The halved Brussels sprouts will get a nice crispy texture in the oven.

Step 3: Toss the Brussels Sprouts and Corn

In a large bowl, toss the halved Brussels sprouts and corn with olive oil, chili powder, smoked paprika, cumin, salt, and pepper. Make sure the vegetables are evenly coated with the oil and spices for maximum flavor.

Step 4: Roast the Vegetables

Spread the Brussels sprouts and corn evenly on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through the cooking time to ensure an even roast. The Brussels sprouts should be golden brown and crispy on the edges.

Step 5: Prepare the Street Corn Sauce

In a small bowl, mix the mayonnaise with lime juice to create the street corn sauce. This will add a creamy and tangy component to the roasted veggies.

Step 6: Assemble the Dish

Once the Brussels sprouts and corn are roasted, drizzle the lime mayo sauce over them. Toss gently to coat everything in the creamy sauce.

Step 7: Finish with Toppings

Sprinkle the roasted vegetables with grated Parmesan cheese, fresh cilantro, and crumbled Cotija cheese for that extra street corn flavor. Serve immediately while the dish is still warm.

Servings and Timing

• Servings: 4 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Storage and Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat in the oven at 350°F (175°C) for 5-10 minutes to retain the crispy texture of the Brussels sprouts.

Tips for the Best Mexican Street Corn Brussels Sprouts

• Don’t overcrowd the baking sheet: Give the Brussels sprouts and corn enough space to crisp properly. If they’re too crowded, they may steam instead of roast.
• For extra heat: Add cayenne pepper or chopped jalapeños to the mix for a spicy kick that enhances the flavor.
• Use sun-dried tomatoes: For a tangy flavor contrast, consider adding sun-dried tomatoes to the vegetables before roasting.
• Make it vegan: Use plant-based mayo and omit the cheese or substitute with vegan cheese to make the dish vegan-friendly.

FAQs

1. Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts work best, but you can use frozen ones if needed. Just make sure to thaw and drain them well before roasting to avoid excess moisture.

2. Can I substitute the corn with another vegetable?

Yes, you can substitute the corn with other vegetables like diced zucchini, bell peppers, or sweet potatoes for a different variation.

3. Is there a non-dairy substitute for the mayo?

Yes, you can use avocado or a non-dairy yogurt to replace the mayonnaise for a creamy vegan option.

4. How can I make this dish spicier?

For more heat, increase the amount of chili powder or add a pinch of cayenne pepper to the seasoning mix. You can also top it with chopped jalapeños after roasting.

5. Can I prepare this dish ahead of time?

Yes, you can prepare the Brussels sprouts and corn ahead of time and store them in the fridge. When ready to serve, roast them and finish with the toppings.

Conclusion

These Mexican Street Corn Brussels Sprouts offer the perfect combination of smoky, spicy, creamy, and crispy textures. With a delightful mix of flavors, this dish is sure to be a crowd-pleaser at your next gathering or simply as a delicious side to your weeknight meal. Easy to make and full of bold flavors, this veggie-packed side dish is a must-try!

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