Mexican Street Corn Brussels Sprouts (Print View)

Crispy sprouts meet street corn flavors in this zesty, creamy Mexican-inspired side dish.

# What You'll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved
02 - 1 cup corn kernels
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 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon garlic powder
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Toppings

12 - 1/4 cup cotija or feta cheese, crumbled
13 - 2 tablespoons fresh cilantro, chopped
14 - 1 tablespoon scallions, thinly sliced

# Method:

01 - Preheat oven to 425°F and 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 - Meanwhile, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder in a large bowl until smooth.
05 - Add roasted vegetables 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.

# Insider Tips:

01 -
  • Its the perfect marriage of crispy roasted vegetables and that addictive street corn sauce you secretly want to eat with a spoon
  • You get all the nostalgia of Mexican street corn without the mess of eating corn on the cob at a party
  • The sprouts develop these incredible crispy edges while staying tender inside
02 -
  • Do not overcrowd the baking sheet or your sprouts will steam instead of roast, and nobody wants soggy sprouts
  • The dressing needs to be room temperature when you toss it with the hot vegetables so it melts into every crevice perfectly
  • Serve this immediately while the sprouts are still hot and crispy, leftovers lose that incredible texture
03 -
  • Let the roasted vegetables sit for just 2 minutes before tossing with the dressing, this helps the coating stick better
  • If you want to meal prep this, keep everything separate and reheat the vegetables at 400°F for 5 minutes before tossing

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