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)

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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.
Prepare the Brussels Sprouts: Trim the Brussels sprouts, removing outer leaves and halving them for even roasting.
Toss the Brussels Sprouts and Corn: In a large bowl, toss Brussels sprouts and corn with olive oil, chili powder, smoked paprika, cumin, salt, and pepper.
Roast the Vegetables: Spread the Brussels sprouts and corn evenly on the baking sheet and roast for 20-25 minutes, flipping halfway through.
Prepare the Street Corn Sauce: Mix mayonnaise and lime juice to create the sauce.
Assemble the Dish: Drizzle the sauce over the roasted vegetables and toss to coat.
Finish with Toppings: Sprinkle with Parmesan cheese, fresh cilantro, and Cotija cheese. Serve warm.

Ensure Brussels sprouts are not overcrowded on the baking sheet for even crisping.

For added heat, consider adding cayenne pepper or jalapeños.

To make it vegan, use plant-based mayo and omit the cheese or substitute with vegan cheese.