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Mexican Street Corn Brussels Sprouts

This delicious twist on traditional Mexican street corn features Brussels sprouts tossed in a zesty, creamy sauce, topped with chili powder and cotija cheese. It’s a vibrant side dish that combines the nuttiness of Brussels sprouts with bold flavors, perfect for any meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Mexican
Servings 4 People
Calories 200 kcal

Equipment

  • 1 large bowl
  • 1 baking sheet
  • 1 parchment paper (optional)
  • 1 mixing spoon
  • 1 small bowl
  • 1 whisk
  • 1 oven

Ingredients
  

  • 1 pound Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder Adjust based on spice preference.
  • ¼ cup cotija cheese, crumbled For a vegan version, omit or use a plant-based cheese.
  • 2 tablespoons fresh cilantro, chopped
  • 1 lime cut into wedges (for serving)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large bowl, combine the halved Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and black pepper. Toss until evenly coated.
  • Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper.
  • Roast in the preheated oven for 20 minutes, or until the sprouts are tender and nicely caramelized, stirring halfway through for even cooking.
  • While the Brussels sprouts are roasting, prepare the sauce. In a small bowl, whisk together the mayonnaise, lime juice, and chili powder until smooth.
  • Once the Brussels sprouts are done, remove them from the oven and transfer to a large bowl. Drizzle the sauce over them and toss to coat evenly.
  • Sprinkle the cotija cheese and fresh cilantro on top before serving.
  • Serve warm with lime wedges on the side for an extra burst of flavor.

Notes

You can adjust the amount of chili powder based on your spice preference.
For a vegan version, substitute mayonnaise with a plant-based alternative and omit the cotija cheese or use a vegan cheese.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.