Mexican Street Corn Brussels Sprouts (Printer-friendly)

Crispy sprouts meet zesty Mexican corn flavors in this vibrant, creamy side dish.

# What You'll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved
02 - 1 cup corn kernels, fresh, frozen, or canned
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 - ½ teaspoon smoked paprika
09 - ½ teaspoon garlic powder
10 - ¼ teaspoon salt
11 - ¼ teaspoon black pepper

→ Toppings

12 - ¼ cup cotija or feta cheese, crumbled
13 - 2 tablespoons fresh cilantro, chopped
14 - 1 tablespoon scallions, thinly sliced
15 - Extra chili powder and lime wedges for serving

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Combine halved Brussels sprouts and corn kernels with olive oil, salt, and black pepper. Toss until evenly coated, then spread in a single layer on the prepared baking sheet.
03 - Roast for 20 to 25 minutes, stirring halfway through cooking time. Continue until Brussels sprouts are golden and crispy with caramelized edges, and corn shows light charring.
04 - While vegetables roast, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder in a large mixing bowl until smooth and fully combined.
05 - Transfer hot roasted vegetables directly into the bowl with the dressing. Toss vigorously until all pieces are evenly coated with the creamy mixture.
06 - Arrange dressed vegetables on a serving platter. Sprinkle crumbled cotija or feta cheese evenly over top, followed by chopped cilantro and sliced scallions. Dust with additional chili powder and serve with lime wedges on the side.

# Expert Tips:

01 -
  • The contrast between crispy, charred Brussels sprouts and that cool, zesty crema hits every texture craving at once
  • It converts even the most skeptical sprouts haters without trying too hard
02 -
  • Overcrowding the baking sheet is the enemy of crispy sprouts, give them room to breathe and they will reward you with edges that practically caramelize
  • The dressing tastes best after sitting for 10 minutes, make it while the vegetables roast and let the flavors meld
03 -
  • If your sprouts are particularly large, cut them into quarters instead of halves so they cook at the same rate as the corn
  • Let the roasted vegetables sit for just 2 minutes before tossing with the dressing, this helps the coating cling instead of sliding off

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