Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup crumbled cotija cheese
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges (for serving)
Instructions
- Preheat your oven to 425°F (220°C).
- Trim the stem ends of the Brussels sprouts and cut them in half lengthwise.
- In a large mixing bowl, toss Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper.
- Spread Brussels sprouts on a baking sheet and roast for 20–25 minutes, stirring halfway through, until golden and crispy.
- In a skillet over medium heat, sauté corn for 5–7 minutes until slightly charred.
- In a small bowl, whisk together mayonnaise, lime juice, garlic powder, and a pinch of salt.
- Let Brussels sprouts cool slightly, then combine with corn in a serving bowl.
- Drizzle with creamy sauce and fold gently to coat.
- Top with cotija cheese and chopped cilantro. Add extra chili powder if desired.
- Serve warm, garnished with lime wedges and a squeeze of fresh lime juice.
Notes
- Adjust spices to taste for more or less heat.
- Serve as a side dish or light vegetarian main.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: Mexican-Inspired
- Diet: Vegetarian