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Mexican Street Corn Brussels Sprouts

A delightful combination of flavorful Mexican street corn and crispy Brussels sprouts, topped with creamy dressing and cotija cheese, perfect for family gatherings or weeknight meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup corn (canned or frozen)
  • ¼ cup mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • ½ cup crumbled cotija cheese
  • to taste Fresh cilantro, for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until well-coated.
Roasting
  1. Spread the Brussels sprouts in a single layer on a baking sheet. Roast for about 20-25 minutes, or until they are golden brown and tender, stirring halfway through.
Combining the Ingredients
  1. While the Brussels sprouts are roasting, in a separate bowl, mix together the corn, mayonnaise, lime juice, and chili powder. Stir well to combine.
  2. Once the Brussels sprouts are done roasting, remove them from the oven and toss them with the corn mixture.
  3. Transfer to a serving dish and top with crumbled cotija cheese and freshly chopped cilantro. Serve immediately, perhaps with extra lime wedges on the side!

Notes

Don't skip the roasting for enhanced flavor. If cotija is unavailable, crumbled feta or queso fresco can be used. Adjust chili powder to taste, adding hot sauce for extra spice if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.