Mexican Street Corn Brussels Sprouts

The first time I brought these Brussels sprouts to a backyard barbecue, my friend Mike actually asked if he could take the leftovers home. He is not a Brussels sprouts person. Watching someone who normally turns his nose up at the vegetable go back for third helpings convinced me this combination of street corn flavors roasted with crispy sprouts is something special.

Last Tuesday I made this while my apartment was already filled with the smell of roasting vegetables from another dish. The lime zest hit the creamy sauce and suddenly the whole kitchen felt brighter, like someone had opened a window to a Mexico City street corner. My roommate wandered in asking what smelled so incredible.

Ingredients

• Brussels sprouts: Halving them creates more surface area for caramelization and lets that tangy sauce really coat every crevice
• Frozen corn kernels: They roast beautifully and develop those irresistible charred spots that mimic street corn without any extra fuss
• Mayonnaise and sour cream: This combination creates that signature velvety base that clings perfectly to roasted vegetables
• Lime zest and juice: Fresh brightness cuts through the rich crema and wakes up the entire dish
• Cotija cheese: Its salty crumble is the perfect finish, adding texture and that authentic street corn tang

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment for easy cleanup

Prep the vegetables:

Toss halved Brussels sprouts and thawed corn with olive oil, salt, and pepper until evenly coated

Roast until golden:

Spread everything in a single layer and roast for 20 to 25 minutes, flipping halfway through until edges are caramelized and crisp

Whisk the sauce:

While vegetables roast, mix mayonnaise, sour cream, minced garlic, smoked paprika, chili powder, lime zest, and lime juice until smooth

Bring it together:

Transfer roasted vegetables to a large bowl and drizzle with the creamy sauce, tossing gently to coat

Finish with flair:

Top with crumbled cotija, fresh cilantro, extra chili powder, and serve with lime wedges on the side

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My sister served this at her dinner party last month and guests kept asking where she ordered takeout from. The contrast of hot roasted vegetables against cool tangy sauce creates something that feels restaurant-quality but comes together in under an hour.

Making It Vegan

Plant-based mayonnaise and sour cream work beautifully here, and nutritional yeast or a vegan feta can stand in for cotija. The smoky paprika and bright lime carry the dish forward so the creamy element feels more like texture than star player.

Heat Level Adjustments

The chili powder adds gentle warmth but if you love bold flavors, try adding diced jalapeño during the last five minutes of roasting or stir hot sauce directly into the crema. This dish is incredibly forgiving and adapts to whatever spice level your crew craves.

Serving Suggestions

This works beautifully alongside grilled meats or tucked into warm tortillas as a vegetarian taco filling. The leftovers reheat surprisingly well, though the cheese will soften into the sauce creating an almost risotto-like creaminess that is equally delicious.

• Save any extra sauce to drizzle over roasted potatoes or grain bowls
• Fresh cilantro wilts quickly so add it right before serving
• Lime wedges on the side let guests adjust brightness to taste

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Hope this brings some street corner magic to your kitchen table.

Recipe FAQs

→ Can I make this dish vegan?

Yes! Simply substitute vegan mayo and sour cream for the dairy versions, and use a plant-based cheese alternative instead of cotija.

→ What's the best way to roast Brussels sprouts?

Roast at 425°F for 20-25 minutes, stirring halfway through, until golden and crisp on the edges. Make sure they're spread in a single layer for even cooking.

→ How spicy is this dish?

The chili powder adds a mild heat. For extra spice, add diced jalapeño or a dash of hot sauce to the sauce or as a garnish.

→ Can I prepare this ahead of time?

You can roast the vegetables ahead, but add the sauce and toppings just before serving for best texture and flavor.

→ What should I serve with this dish?

This works well as a side with grilled meats, as a taco filling, or alongside rice and beans for a complete meal.