Mexican Street Corn Brussels Sprouts (Print Version)

Crispy Brussels sprouts roasted then tossed with tangy Mexican street corn flavors, creamy dressing, and cotija cheese.

# Recipe Ingredients:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved
02 - 1 cup corn kernels (fresh, frozen, or canned)
03 - 1 tablespoon olive oil

→ Dressing

04 - 3 tablespoons mayonnaise
05 - 2 tablespoons sour cream
06 - 1 tablespoon fresh lime juice
07 - 1 teaspoon chili powder
08 - ½ teaspoon smoked paprika
09 - ½ teaspoon garlic powder
10 - ¼ teaspoon salt
11 - ¼ teaspoon black pepper

→ Toppings

12 - ¼ cup cotija or feta cheese, crumbled
13 - 2 tablespoons fresh cilantro, chopped
14 - 1 tablespoon scallions, thinly sliced
15 - Extra chili powder and lime wedges, for serving

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss halved Brussels sprouts and corn kernels with olive oil, salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 20–25 minutes, stirring halfway through, until Brussels sprouts are golden and crispy and corn is lightly charred.
04 - Whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder in a large bowl.
05 - When the vegetables are done, add them to the bowl with the dressing and toss until well coated.
06 - Transfer to a serving platter. Top with crumbled cotija or feta, chopped cilantro, scallions, and a dusting of extra chili powder. Serve with lime wedges.

# Expert Advice:

01 -
  • The crispy sprouts with that creamy, tangy, spicy coating creates the most incredible texture contrast
  • It comes together in under 45 minutes but tastes like something from a restaurant kitchen
02 -
  • Crowding the baking sheet will steam your sprouts instead of roasting them, so use two sheets if needed
  • The dressing tastes best after sitting for 10 minutes, so make it while the vegetables roast
03 -
  • Use freshly squeezed lime juice rather than bottled for the brightest, most authentic flavor
  • Let the roasted vegetables cool for just 5 minutes before tossing with the dressing so the sauce clings better

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