Roasted Mexican Street Corn Brussels Sprouts Recipe brings together charred sprouts, sweet corn, and tangy lime for a crunchy, vibrant side you’ll love. This dish is incredibly easy, requiring just a sheet pan and a few pantry staples. The creamy mayo‑lime drizzle and cotija cheese add a comforting, Mexican‑street‑corn vibe without the fuss. Pair it with my Easy BBQ Chicken Wraps with Creamy Coleslaw Recipe for a full family‑friendly dinner.
★★★★½ 4.5 (127 reviews)
Why You'll Love Roasted Mexican Street Corn Brussels Sprouts Recipe – Easy, Quick, Homemade Side Dish
Discover the Roasted Mexican Street Corn Brussels Sprouts Recipe, a quick, homemade side that’s easy, flavorful, and perfect for busy weeknights. Try it today!
- Bold Mexican street‑corn flavor meets roasted Brussels sprouts.
- Ready in under 40 minutes – perfect for weeknight meals.
- Uses simple pantry staples you likely already have.
- Great as a side or a hearty vegetarian main.
Ingredients
- Brussels sprouts: Fresh sprouts give the best texture; frozen works in a pinch.
- Cotija cheese: If unavailable, feta or queso fresco are good substitutes.
- Mayonnaise: Use light mayo for fewer calories or Greek yogurt for extra protein.
Instructions
Step 1 – prep the veg: Preheat oven to 425°F (220°C). Toss Brussels sprouts and corn with olive oil, smoked paprika, chili powder, salt, and pepper on a rimmed baking sheet.
Step 2 – roast: Roast for 20‑25 minutes, stirring halfway, until sprouts are caramelized and corn is golden.
Step 3 – mix the sauce: In a small bowl, whisk mayonnaise with lime juice, a pinch of salt, and extra chili powder.
Expert Tips for Roasted Mexican Street Corn Brussels Sprouts Recipe – Easy, Quick, Homemade Side Dish
- Cut Brussels sprouts into uniform halves for even roasting.
- Use a hot oven to get that charred edge without overcooking.
- Mix the mayo‑lime sauce right before serving to keep it fresh.
Roasted Mexican Street Corn Brussels Sprouts Recipe – Easy, Quick, Homemade Side Dish
Discover the Roasted Mexican Street Corn Brussels Sprouts Recipe, a quick, homemade side that’s easy, flavorful, and perfect for busy weeknights. Try it today!
★★★★½ 4.5 (127 reviews)
Ingredients
Main Ingredients
- 1 lb (450 g) Brussels sprouts, trimmed and halved
- 1 cup (150 g) fresh or frozen sweet corn kernels
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1/2 cup (60 g) crumbled cotija cheese
Seasonings & Flavor Boosters
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1 tbsp olive oil
- Salt and freshly ground black pepper to taste
Optional Toppings
- Fresh cilantro leaves, chopped
- Additional lime wedges
Instructions
How to Make Roasted Mexican Street Corn Brussels Sprouts Recipe
- Step 1 – prep the veg: Preheat oven to 425°F (220°C). Toss Brussels sprouts and corn with olive oil, smoked paprika, chili powder, salt, and pepper on a rimmed baking sheet.
- Step 2 – roast: Roast for 20‑25 minutes, stirring halfway, until sprouts are caramelized and corn is golden.
- Step 3 – mix the sauce: In a small bowl, whisk mayonnaise with lime juice, a pinch of salt, and extra chili powder.
- Step 4 – finish and serve: Transfer roasted veggies to a serving dish, drizzle sauce, sprinkle cotija cheese, and garnish with cilantro and lime wedges.
FAQs
Can I make Roasted Mexican Street Corn Brussels Sprouts Recipe ahead of time?
Yes, roast the veggies ahead and store them; add the sauce and cheese just before serving.
What’s the best substitute for cotija cheese?
Feta or queso fresco work well, offering a similar salty crumbly texture.
How do I store leftovers?
Place in an airtight container in the refrigerator and consume within 3 days.
Why did my Brussels sprouts turn out soggy?
Make sure the baking sheet isn’t crowded; excess moisture prevents browning.