Mexican Street Corn Brussels Sprouts
A flavorful side dish featuring roasted Brussels sprouts with a creamy lime sauce, topped with cotija cheese and cilantro.
Equipment
- 1 baking sheet
- 1 large mixing bowl
- 1 measuring cups and spoons
- 1 large spoon or spatula
- 1 oven
Ingredients
- 1 lb Brussels sprouts, halved
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cotija cheese, crumbled
- ¼ cup fresh cilantro, chopped
- 1 lime juiced
- ¼ cup mayonnaise
- 1 teaspoon hot sauce (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the halved Brussels sprouts with olive oil, chili powder, smoked paprika, garlic powder, salt, and black pepper. Mix until the Brussels sprouts are evenly coated.
- Spread the Brussels sprouts in a single layer on a baking sheet.
- Roast in the preheated oven for about 25 minutes, stirring halfway through, until the Brussels sprouts are crispy and golden brown.
- While the Brussels sprouts are roasting, prepare the sauce: In a small bowl, mix together mayonnaise, lime juice, and hot sauce if using. Set aside.
- Once the Brussels sprouts are out of the oven, drizzle the mayo-lime sauce over them and toss to coat well.
- Sprinkle crumbled cotija cheese and chopped cilantro over the top before serving.
- For a little extra heat, consider adding jalapeños or a sprinkle of cayenne pepper.
- Serve as a side dish with grilled meats or as a part of a vegetarian meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.
Notes
For a little extra heat, consider adding jalapeños or a sprinkle of cayenne pepper.
Serve as a side dish with grilled meats or as a part of a vegetarian meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.