Spicy Roasted Brussels Sprouts with Corn, Cotija, and Lime Recipe
This roasted Brussels sprouts recipe features crispy, golden sprouts seasoned with chili powder and smoked paprika, paired with sautéed corn kernels, a creamy lime-mayo sauce, and topped with crumbled cotija cheese and fresh cilantro. The dish is vibrant, flavorful, and perfect as a side or light main.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
Scale
Brussels Sprouts
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Corn and Sauce
- 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 Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the Brussels sprouts.
- Prepare Brussels Sprouts: Trim the stem ends of the Brussels sprouts and cut them in half lengthwise for even cooking.
- Season Brussels Sprouts: In a large mixing bowl, toss the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper until well coated.
- Roast Brussels Sprouts: Spread the seasoned Brussels sprouts in a single layer on a baking sheet and roast in the oven for 20-25 minutes, stirring halfway through until they are golden brown and crispy.
- Sauté Corn: While the sprouts roast, heat a medium skillet over medium heat, add the corn kernels, and sauté for 5-7 minutes until heated through and slightly charred.
- Prepare Creamy Sauce: In a small bowl, mix together mayonnaise, lime juice, garlic powder, and a pinch of salt until fully incorporated.
- Combine Ingredients: Once the Brussels sprouts are roasted and cooled slightly, transfer them to a large serving bowl, add the sautéed corn, and gently toss together.
- Add Sauce and Garnish: Drizzle the creamy lime sauce over the mixture and fold gently to coat. Sprinkle crumbled cotija cheese and chopped cilantro on top. Optionally, add more chili powder for extra spice.
- Serve: Transfer to a serving platter or bowl, garnish with lime wedges, and squeeze fresh lime juice over the top before serving to enhance flavor.
Notes
- You can use fresh, frozen, or canned corn depending on availability; just be sure to sauté until slightly charred for extra flavor.
- If cotija cheese is unavailable, feta or queso fresco can be a suitable substitute.
- Adjust chili powder to your preferred spice level for milder or spicier results.
- Make sure to stir the Brussels sprouts halfway through roasting for even browning and crispiness.
- This dish is best served warm but can be enjoyed at room temperature as well.
Keywords: Brussels sprouts, roasted Brussels sprouts, sautéed corn, cotija cheese, creamy lime sauce, side dish, vegetarian, Mexican-inspired
