Mexican Street Corn Brussels Sprouts (Print View)

Crispy roasted Brussels sprouts with creamy elote-style dressing, cotija cheese, and fresh cilantro.

# What You'll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved
02 - 1 cup corn kernels (fresh, frozen, or canned)
03 - 1 tablespoon olive oil

→ Dressing

04 - 3 tablespoons mayonnaise
05 - 2 tablespoons sour cream
06 - 1 tablespoon fresh lime juice
07 - 1 teaspoon chili powder
08 - ½ teaspoon smoked paprika
09 - ½ teaspoon garlic powder
10 - ¼ teaspoon salt
11 - ¼ teaspoon black pepper

→ Toppings

12 - ¼ cup cotija or feta cheese, crumbled
13 - 2 tablespoons fresh cilantro, chopped
14 - 1 tablespoon scallions, thinly sliced (optional)
15 - Extra chili powder and lime wedges, for serving

# Step-by-Step Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss halved Brussels sprouts and corn kernels with olive oil, salt, and black pepper. Spread evenly on the baking sheet.
03 - Roast for 20-25 minutes, stirring halfway through, until Brussels sprouts are golden and crispy and corn is lightly charred.
04 - Whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder in a large bowl.
05 - When the vegetables are done, add them to the bowl with the dressing and toss until well coated.
06 - Transfer to a serving platter. Top with crumbled cotija or feta, chopped cilantro, scallions if using, and a dusting of extra chili powder. Serve with lime wedges.

# Expert Suggestions:

01 -
  • The way the creamy tangy dressing clings to crispy roasted Brussels sprouts creates this ridiculous sweet salty spicy situation that keeps you going back for just one more bite
  • It comes together in under 45 minutes but tastes like something from a restaurant that definitely requires a reservation
  • The leftovers somehow get even better—the flavors deepen overnight like theyve been having a party in the fridge
02 -
  • Overcrowding the baking sheet is the fastest way to soggy Brussels sprouts. Use two sheets if necessary—those vegetables need personal space to get properly crispy.
  • The dressing might seem too thick initially, but the heat from the roasted vegetables thins it out perfectly. If it still feels too heavy after tossing, add a teaspoon more lime juice.
  • This dish needs to be served warm, not piping hot. Letting it sit for about 5 minutes after tossing allows the flavors to meld and the coating to cling better to the vegetables.
03 -
  • Dont skip the step of patting your corn dry. Wet corn steams instead of roasts, and you miss out on those gorgeous charred spots that add so much flavor.
  • The dressing keeps in the refrigerator for up to three days. Make extra and use it as a dip for roasted vegetables or even as a spread for sandwiches.

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