Mexican Street Corn Brussels Sprouts
Enjoy a delicious twist on traditional Mexican street corn with this recipe featuring Brussels sprouts. Roasted until crispy and tossed with savory and zesty toppings, this dish is perfect as a side for any meal or a satisfying snack.
Equipment
- 1 baking sheet
- 1 large mixing bowl
- 1 small mixing bowl
- 1 whisk
- 1 spoon or spatula
- 1 oven
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cotija cheese, crumbled Can substitute with feta cheese if needed.
- ¼ cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon chopped fresh cilantro Optional garnish.
- 1 tablespoon hot sauce Optional for added spice.
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the halved Brussels sprouts with olive oil, chili powder, garlic powder, salt, and black pepper. Toss well until the Brussels sprouts are evenly coated.
- Spread the seasoned Brussels sprouts evenly on a baking sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and crispy, stirring halfway through.
- While the Brussels sprouts are roasting, prepare the sauce. In a small mixing bowl, whisk together mayonnaise, lime juice, and hot sauce (if using) until smooth.
- Once the Brussels sprouts are done, remove them from the oven and immediately drizzle the sauce over the sprouts. Toss to coat evenly.
- Sprinkle crumbled cotija cheese over the top and garnish with chopped cilantro if desired.
- Serve warm and enjoy your Mexican Street Corn Brussels Sprouts!
Notes
For a spicier kick, feel free to add diced jalapeños or extra hot sauce to the sauce mixture. You can also substitute feta cheese for cotija if needed. This dish can be served immediately or can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results.