Description
Mexican Street Corn Brussels Sprouts is a vibrant and flavorful dish that combines crispy roasted Brussels sprouts with sweet sautéed corn, creamy lime-mayo sauce, and tangy cotija cheese. Inspired by the classic Mexican elote, this recipe offers a delicious twist perfect for a side dish or a light main.
Ingredients
Scale
Brussels Sprouts
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Corn and Sauce
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup crumbled cotija cheese
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1/4 cup chopped fresh cilantro
For Serving
- 1 lime, cut into wedges
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the Brussels sprouts, which will ensure they get crispy and caramelized.
- Prepare Brussels sprouts: Trim the ends, remove any yellow or damaged leaves, and cut each sprout in half lengthwise to allow even roasting.
- Season Brussels sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper to coat them evenly with flavorful spices.
- Roast Brussels sprouts: Spread the seasoned sprouts in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, stirring halfway, until they are golden brown and crispy.
- Sauté corn: While the sprouts roast, heat a splash of olive oil in a medium skillet over medium heat. Add the corn kernels and cook fresh corn for 5-7 minutes or frozen corn for 3-4 minutes until heated through and slightly caramelized.
- Make the creamy sauce: In a small bowl, mix together mayonnaise, lime juice, garlic powder, and a pinch of salt. Taste and adjust seasoning as needed for a tangy, creamy dressing.
- Combine ingredients: After roasting, let the Brussels sprouts cool slightly. In a large serving bowl, combine the sprouts with the sautéed corn. Drizzle with the creamy lime sauce and toss gently to coat.
- Add toppings and serve: Sprinkle crumbled cotija cheese and chopped cilantro over the mixture. Serve warm with lime wedges on the side for squeezing over the top just before eating.
Notes
- Use fresh or frozen corn based on availability—both work well.
- To make it spicier, add some cayenne pepper or jalapeño to the seasoning mix.
- For a dairy-free version, substitute cotija cheese with crumbled vegan cheese or omit it entirely.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to retain crispiness.
- Adding a pinch of smoked paprika enhances the smoky depth of flavor and pairs wonderfully with the lime and chili powder.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
Keywords: Mexican street corn, Brussels sprouts recipe, roasted Brussels sprouts, elote inspired dish, vegetarian side dish, cotija cheese, lime mayo sauce
