Mexican Street Corn Brussels Sprouts Recipe | Easy Flavorful Side Dish
This Mexican street corn Brussels sprouts recipe is an easy flavorful side dish—crispy sprouts tossed with creamy sauce, cotija cheese, lime, and chili seasoning. Perfect for parties, holidays, or weeknight dinners.
Equipment
- Baking sheet
- Mixing bowls
- Whisk
- Knife + cutting board
- Oven
Ingredients
- 1½ lbs Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp chili powder
- ¼ cup mayonnaise or Mexican crema
- Juice of 1 lime
- 1 garlic clove, minced (or ½ tsp garlic powder)
- ½ cup cotija cheese, crumbled (or feta substitute)
- 2 tbsp fresh cilantro, chopped
- Extra lime wedges for serving
Instructions
- Preheat oven: Set to 425°F (220°C).
- Prepare sprouts: Wash, trim, and halve Brussels sprouts. Pat dry.
- Season: Toss sprouts with olive oil, salt, pepper, and chili powder.
- Roast: Spread evenly on baking sheet. Roast 20–25 minutes, shaking halfway, until edges are crispy and caramelized.
- Make sauce: Whisk together mayo/crema, lime juice, garlic, and a pinch of chili powder.
- Assemble: Toss roasted sprouts with sauce. Sprinkle with cotija cheese and cilantro.
- Finish: Serve warm with lime wedges for extra brightness.
Notes
- For maximum crispiness: Roast at high heat and avoid overcrowding the pan.
- Make-ahead: Roast sprouts in advance; add sauce and toppings just before serving.
- Variations: Try vegan cashew crema, chipotle mayo drizzle, or add roasted corn kernels.
- Tip: Toss sprouts lightly in oil before roasting to ensure caramelization.