Mexican Street Corn Brussels Sprouts (Printable Version)

Creamy roasted Brussels sprouts with Mexican street corn flavors, perfect for any meal.

# Ingredient List:

→ 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

# How to Make:

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. Serve warm with lime wedges on the side.

# Expert Tips:

01 -
  • The way the creamy sauce clings to those crispy edges is absolutely ridiculous
  • People who swear they hate Brussels sprouts have asked for seconds
  • It comes together in under an hour but tastes like you spent all day on it
  • The leftovers somehow taste even better the next day
02 -
  • Dont skip the parchment paper unless you love scrubbing baked-on cheese off your baking sheets
  • The sauce can make the sprouts soggy if they sit too long, so toss right before serving
  • Cotija is salty, so taste before adding extra salt to the final dish
  • Room temperature ingredients mix into the sauce way more smoothly than cold ones
03 -
  • Cut the larger Brussels sprouts into quarters so everything roasts evenly
  • If your sprouts are particularly large, use two baking sheets instead of crowding
  • The lime zest is crucial—don't skip it just because you're using lime juice
  • Let the roasted vegetables sit for about 5 minutes before tossing with sauce so they hold their texture

Go Back