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Golden roasted Mexican street corn Brussels sprouts coated in creamy sauce with fresh herbs scattered on top

Mexican Street Corn Brussels Sprouts

A flavorful twist on classic roasted Brussels sprouts, inspired by Mexican street corn with creamy cotija cheese and zesty lime.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Brussels sprouts trimmed and halved
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup cotija cheese crumbled
  • 1 lime juiced
  • 1/4 cup fresh cilantro chopped

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss Brussels sprouts with olive oil, smoked paprika, chili powder, garlic powder, salt, and black pepper.
  3. Spread the Brussels sprouts evenly on the prepared baking sheet in a single layer.
  4. Roast for 20-25 minutes, flipping halfway through, until tender and slightly charred.
  5. Meanwhile, in a small bowl, whisk together mayonnaise, sour cream, and lime juice.
  6. Once the Brussels sprouts are done, transfer them to a serving dish.
  7. Drizzle the creamy sauce over the roasted Brussels sprouts.
  8. Sprinkle with crumbled cotija cheese and chopped cilantro. Serve immediately.

Notes

For a spicier version, add a pinch of cayenne pepper. Store leftovers in an airtight container in the fridge for up to 2 days.