Go Back
–+ servings
Mexican Street Corn Brussels Sprouts

Mexican Street Corn Brussels Sprouts: A Flavorful Twist

Experience the fusion of Mexican street corn flavors with roasted Brussels sprouts in this delightful recipe.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brussels Sprouts
  • 1 pound Brussels Sprouts
  • 2 tablespoons Olive Oil
  • 1 teaspoon Chili Powder or smoked paprika
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
For the Creamy Sauce
  • 1/2 cup Mayonnaise or Greek yogurt
  • 1/4 cup Sour Cream or plain yogurt
  • 1 tablespoon Lime Juice fresh
For Toppings
  • 1/2 cup Cotija Cheese or feta cheese
  • 1/4 cup Cilantro freshly chopped

Equipment

  • Oven
  • Baking Sheet
  • Large Bowl
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Rinse and trim your Brussels sprouts, halving them for even cooking.
  3. Toss the halved Brussels sprouts with olive oil, chili powder, salt, and pepper.
  4. Spread the seasoned Brussels sprouts in a single layer on a baking sheet.
  5. Roast for 20 to 25 minutes, shaking the pan halfway through.
  6. Mix together mayonnaise, sour cream, lime juice, and chili powder until smooth.
  7. Toss the hot Brussels sprouts with the creamy sauce until fully coated.
  8. Transfer to a serving platter and sprinkle with cotija cheese and cilantro, finishing with a squeeze of lime juice.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 12gProtein: 5gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 15mgSodium: 300mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 120mgCalcium: 150mgIron: 1mg

Notes

Serve immediately for the best texture and flavor. Store leftovers in an airtight container in the fridge for up to 2 days.

Tried this recipe?

Let us know how it was!