Description
How to make crispy Brussels sprouts with cotija cheese, lime, and chili powder that transforms boring vegetables into an addictive side dish.
Ingredients
Scale
Base Vegetables
- 2 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Mexican Street Corn Sauce
- 1/2 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 2 cloves garlic, minced
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
Toppings and Seasonings
- 3/4 cup cotija cheese, crumbled
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup fresh cilantro, chopped
- 2 lime wedges for serving
Instructions
- Prep Sprouts: Preheat oven to 425°F. Trim Brussels sprouts stems and remove any yellow outer leaves, then halve them lengthwise. Pat completely dry with paper towels for maximum crispiness.
- Season Vegetables: Toss halved Brussels sprouts with olive oil, salt, and pepper in a large bowl until evenly coated. Make sure every piece is glistening with oil.
- Roast Golden: Spread Brussels sprouts cut-side down on a large baking sheet in single layer. Roast for 20-25 minutes until golden brown and crispy on edges.
- Make Sauce: While sprouts roast, whisk together mayonnaise, crema, minced garlic, lime juice, and lime zest in a small bowl until smooth and well combined.
- Combine Seasonings: Mix chili powder, smoked paprika, and cayenne in a small bowl. This spice blend will give you that authentic Mexican street corn flavor profile.
- Dress Sprouts: Transfer hot Brussels sprouts to serving bowl and drizzle with creamy sauce. Toss gently to coat while still warm for best sauce absorption.
- Finish Serving: Sprinkle with crumbled cotija cheese, spice mixture, and fresh cilantro. Serve immediately with lime wedges for extra brightness and authentic Mexican street corn experience.
Notes
- Don’t skip patting Brussels sprouts dry – moisture prevents proper browning and crispiness.
- Store extra sauce separately in refrigerator for up to one week.
- Substitute sour cream for Mexican crema if needed, though texture will be slightly thicker.
- Adjust cayenne pepper to taste – start with less if you’re sensitive to heat.
- Serve immediately while Brussels sprouts are still warm for best sauce absorption.
- Double the recipe easily for larger crowds or meal prep purposes.
Allergy Information: Dairy, Eggs
Nutrition
- Calories: 185 calories
- Fat: 14g
- Carbohydrates: 12g
- Protein: 6g