Can I use frozen Brussels sprouts?

Fresh works best for crispiness, but you can use frozen in a pinch. Thaw and pat them very dry first, then roast. They may turn softer than crispy, but the flavor still hits.

Can I make this ahead of time?

You can roast the Brussels sprouts and char the corn ahead, then store separately. Add the sauce, cheese, and cilantro right before serving so it stays fresh and creamy.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days . Reheat in the oven or air fryer to bring back some crispiness. Microwave works too… it just won’t be as crispy (but still delicious).

What can I substitute for cotija cheese?

Feta is the easiest swap. Parmesan also works, though it’s less tangy.

Is there a lighter option than mayonnaise?

Yes—swap mayo for plain Greek yogurt, or do half yogurt/half mayo for the best of both worlds.

Mexican Street Corn Brussels Sprouts: Irresistible 25-Minute Magic

Description

Mexican Street Corn Brussels Sprouts are crispy roasted Brussels sprouts tossed with charred corn, creamy lime sauce, cotija cheese, and fresh cilantro. This easy 25-minute side dish brings bold, zesty elote-inspired flavor to your dinner table and turns simple vegetables into something completely crave-worthy.

Ingredients

Scale

1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon smoked paprika
Salt and pepper, to taste
1 cup corn kernels (fresh, frozen, or canned)
1/2 cup crumbled cotija cheese
1/4 cup mayonnaise
1 tablespoon lime juice
1 teaspoon garlic powder
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges (for serving)

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Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper if desired.
In a large bowl, toss the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper until evenly coated.
Spread the Brussels sprouts in a single layer on the baking sheet. Roast for 20–25 minutes, stirring halfway through, until golden brown and crispy on the outside.
While the Brussels sprouts roast, heat a skillet over medium heat. Add corn and sauté for 5–7 minutes until heated through and lightly charred. If using fresh corn, add a small drizzle of olive oil. Set aside.
In a small bowl, mix mayonnaise, lime juice, garlic powder, and a pinch of salt until smooth.
In a large serving bowl, combine roasted Brussels sprouts and sautéed corn. Gently toss.
Drizzle the creamy lime sauce over the mixture and fold gently to coat.
Sprinkle cotija cheese and chopped cilantro on top. Serve with lime wedges and an extra sprinkle of chili powder if desired.

Notes

For extra crispiness, place Brussels sprouts cut-side down while roasting.
Feta cheese can be substituted for cotija if needed.
For a lighter option, swap mayonnaise with plain Greek yogurt.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in oven or air fryer for best texture.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Roasting + Stovetop
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 serving (about 1 cup)
Calories: 240 kcal
Sugar: 5 g
Sodium: 320 mg
Fat: 17 g
Saturated Fat: 5 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 20 mg