Description
Discover the ultimate recipe for Mexican Street Corn Brussels Sprouts. Try this tasty twist on a classic side dish today!
Ingredients
Scale
- 2 pounds (900g) Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ cup (60g) mayonnaise
- 2 tablespoons Mexican crema or sour cream
- 1 tablespoon fresh lime juice
- 1 garlic clove, finely minced
- ½ cup (65g) crumbled cotija cheese (can substitute feta)
- ¼ cup (15g) fresh cilantro, chopped
- 2 tablespoons red onion, finely diced
- 1 jalapeño, seeded and finely diced (optional)
- ½ teaspoon lime zest
- Lime wedges for serving
Instructions
- Step 1: Prepare the Brussels Sprouts Preheat your oven to 425°F (220°C). Thoroughly wash your Brussels sprouts, then trim the woody ends and remove any discolored outer leaves. Slice each sprout in half lengthwise, capturing all those nooks and crannies that will crisp up beautifully. Place them in a large mixing bowl and drizzle with olive oil, making sure every piece gets a light coating. Sprinkle with salt, pepper, chili powder, and cumin, then toss until evenly coated.
- Step 2: Roast to Perfection Spread the seasoned Brussels sprouts on a large baking sheet, making sure they’re in a single layer with some breathing room between pieces. Position them cut-side down – this is your secret weapon for achieving that gorgeous caramelization! Roast for 15 minutes, then flip them over and continue roasting for another 5-10 minutes until they’re tender inside with crispy, golden-brown edges. You’ll know they’re perfect when you can easily pierce them with a fork, but they still have some bite.
- Step 3: Prepare the Mexican Street Corn Sauce While your sprouts are roasting, whisk together the mayonnaise, Mexican crema (or sour cream), lime juice, minced garlic, and lime zest in a small bowl until smooth and well combined. This creamy mixture is what transforms ordinary Brussels sprouts into Mexican Street Corn Brussels Sprouts. Set aside to allow the flavors to meld while the sprouts finish cooking.
- Step 4: Combine and Garnish Transfer the hot roasted Brussels sprouts to a large serving bowl. Allow them to cool for about 3 minutes (this prevents the sauce from becoming too thin), then drizzle with the prepared sauce. Gently toss until each piece is lightly coated. Sprinkle with crumbled cotija cheese, chopped cilantro, diced red onion, and jalapeño (if using). Give everything one final gentle toss to distribute the toppings evenly. Finish with an extra squeeze of fresh lime juice just before serving for that bright, zesty flavor that makes Mexican Street Corn Brussels Sprouts so irresistible.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg