Mexican Street Corn Brussels Sprouts

Crispy roasted Brussels sprouts and sweet corn on the cob chunks tossed in savory spices and topped with Cotija cheese, cilantro, and fresh lime juice.

Print Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Side Dish, Vegetables

Cuisine: American, Mexican-inspired

Calories: 215

Ingredients Equipment Method Notes

Ingredients

Vegetables

1 lb Brussels sprouts trimmed and halved
2 ears sweet corn cut into 1-inch rounds
3 tbsp olive oil or avocado oil

Spice Mix

1 tsp chili powder
0.5 tsp smoked paprika
0.5 tsp ground cumin
0.5 tsp garlic powder
1 tsp kosher salt
0.5 tsp black pepper freshly cracked

Garnishes

0.33 cup Cotija cheese crumbled (or feta)
0.25 cup fresh cilantro roughly chopped
1 lime cut into wedges

Equipment

Large baking sheet
Parchment paper or foil
Cutting board and chef's knife
Large serving bowl

Method

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
Trim the Brussels sprouts and cut them in half lengthwise. Slice the corn on the cob into 1-inch thick rounds.
In a small bowl, mix the chili powder, smoked paprika, cumin, garlic powder, salt, and pepper.
Place the sprouts and corn on the baking sheet. Drizzle with olive oil and sprinkle the spice mixture over the top. Toss vigorously until evenly coated.
Spread the vegetables in a single layer, ensuring they are not overcrowded. Turn the Brussels sprouts cut-side down.
Roast for 20-25 minutes, tossing halfway through, until vegetables are deeply charred and tender.
Transfer the hot vegetables to a serving bowl. Immediately sprinkle with crumbled Cotija cheese and fresh cilantro.
Squeeze fresh lime juice over the top just before serving. Serve with extra lime wedges on the side.

Notes

If you cannot find Cotija cheese, high-quality crumbled Feta is the best substitute. For an extra kick, dust with a pinch of Tajín seasoning before serving.