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–+ servings

Mexican Street Corn Brussels Sprouts

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 cups servings
Ingredients Method

Ingredients
  

Roasted Brussels Sprouts and Corn
  • 1 1/2 pounds Brussels sprouts — 680 g — trimmed and halved
  • 2 tablespoons olive oil — 30 mL
  • 1 teaspoon kosher salt — 5 g
  • 1/2 teaspoon black pepper — 1 g
  • 1 teaspoon chili powder — 3 g
  • 2 cups corn kernels — about 300 g — fresh or frozen thawed and patted dry
Creamy Street Corn Dressing
  • 1/3 cup mayonnaise — 80 g
  • 1/4 cup sour cream — 60 g
  • 1 tablespoon fresh lime juice — 15 mL
  • 1/2 teaspoon chili powder — 1.5 g
  • 1/4 teaspoon garlic powder — 0.8 g
  • 1/4 teaspoon kosher salt — 1.5 g
Toppings
  • 1/2 cup crumbled cotija cheese — about 55 g
  • 1/4 cup chopped fresh cilantro — about 4 g — optional
  • 1 lime cut into wedges — about 60 g — optional

Method
 

Method
  1. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper if desired.
  2. Trim the Brussels sprouts and cut them in half lengthwise. Place them in a large bowl and toss with the olive oil, kosher salt, black pepper, and 1 teaspoon of chili powder. Make sure the cut surfaces are evenly coated.
  3. Arrange the Brussels sprouts cut-side down on the baking sheet in a single layer. Leave space between them rather than crowding the pan. Roast for 15 minutes.
  4. Remove the baking sheet from the oven and scatter the corn kernels around the Brussels sprouts. Toss or turn the vegetables carefully so the corn gets coated with some of the seasoned oil. Return the pan to the oven.
  5. Roast for another 8–10 minutes, until the Brussels sprouts are deeply browned on their cut sides and tender when pierced with a fork. The corn should have some lightly browned spots. If the vegetables are tender but lack color, roast for another 2–3 minutes.
  6. While the vegetables roast, whisk together the mayonnaise, sour cream, lime juice, 1/2 teaspoon chili powder, garlic powder, and 1/4 teaspoon kosher salt. The dressing should be smooth and thick but easy to drizzle. If it seems too thick, whisk in 1 teaspoon of water.
  7. Transfer the hot roasted Brussels sprouts and corn to a serving bowl. Let them stand for about 2 minutes so excess steam can escape.
  8. Drizzle the dressing over the vegetables and gently toss to coat. Do not overmix; some roasted edges should remain exposed.
  9. Sprinkle with the crumbled cotija cheese and optional cilantro. Serve with optional lime wedges for squeezing over the top.

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