Name: Spicy Roasted Brussels Sprouts with Corn, Cotija, and Lime Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican-Inspired
Ingredients: 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)

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Introduction

This roasted Brussels sprouts recipe is a flavorful twist on a classic side dish. Tossed with smoky spices, sautéed corn, and a creamy lime sauce, it’s perfect for elevating any meal. The addition of cotija cheese and fresh cilantro adds a vibrant finish.

A close-up view of a black bowl full of roasted Brussels sprouts that have golden brown seared edges mixed with bright yellow roasted corn kernels, garnished with small bits of white cheese and green chopped herbs sprinkled on top. The Brussels sprouts have a shiny, slightly oily texture with layers of green outer leaves and caramelized inner layers, and the yellow corn adds a pop of color all over. The bowl is set on a wooden surface with a white marbled texture in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat your oven to 425°F (220°C).
Step 2: Trim the stem ends of the Brussels sprouts and cut them in half lengthwise.
Step 3: In a large mixing bowl, combine the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper. Toss until well coated.
Step 4: Spread the seasoned Brussels sprouts in a single layer on a baking sheet.
Step 5: Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until golden brown and crispy.
Step 6: In a medium skillet over medium heat, add the corn kernels. Sauté for about 5-7 minutes until heated through and slightly charred.
Step 7: Remove from heat and set aside to cool slightly.
Step 8: In a small bowl, combine mayonnaise, lime juice, garlic powder, and a pinch of salt. Mix until fully incorporated.
Step 9: Once the Brussels sprouts are done roasting, let them cool for a few minutes.
Step 10: In a large serving bowl, combine the roasted Brussels sprouts and sautéed corn. Gently toss together.
Step 11: Drizzle the creamy sauce over the mixture and fold gently to coat.
Step 12: Sprinkle crumbled cotija cheese and chopped cilantro on top. Optionally, add more chili powder for extra spice.
Step 13: Transfer to a serving platter or bowl and serve warm, garnished with lime wedges.
Step 14: Squeeze fresh lime juice over the top before serving for added flavor.

Tips & Variations

For extra crispiness, dry the Brussels sprouts thoroughly after washing before seasoning.
Substitute cotija cheese with feta or queso fresco if unavailable.
Add a pinch of cayenne pepper to the spice mix for more heat.
Use fresh corn in season for the best flavor, or thaw frozen corn before cooking.
Try swapping mayonnaise for Greek yogurt for a lighter sauce option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or in a skillet over low heat to maintain texture. The creamy sauce may separate slightly upon reheating; stir well before serving.

How to Serve

The image shows a black bowl filled with roasted Brussels sprouts, some halved to reveal their golden-brown, crispy inside layers mixed with whole shiny green sprouts. Scattered throughout are small bright yellow corn kernels, adding contrast to the green and brown colors. White crumbles of cheese and small green herb leaves are sprinkled over the top, creating a fresh and textured look. The bowl sits on a wooden surface with a blurred background including sliced lime pieces, all on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

You can roast the Brussels sprouts and sauté the corn in advance, then combine and add the sauce just before serving to keep it fresh and flavorful.

What if I don’t have cotija cheese?

Feta, queso fresco, or even grated Parmesan can be used as alternatives to cotija cheese, offering a similar salty and tangy flavor.