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Yummy Mexican Street Corn Brussels Sprouts

A delicious and quick side dish combining the flavors of Mexican street corn with roasted Brussels sprouts, perfect for busy moms.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Brussels sprouts, halved
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
  • 1/2 cup mayonnaise
  • 1 lime juiced
  • 1/4 teaspoon cayenne pepper optional for extra heat
  • 1/4 cup crumbled queso fresco or feta cheese
  • to taste Fresh cilantro, chopped for garnish

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Wash and trim the Brussels sprouts, cutting them in half.
  3. In a large bowl, toss the halved Brussels sprouts with olive oil, chili powder, garlic powder, salt, and pepper until evenly coated.
Cooking
  1. Spread the Brussels sprouts on a baking sheet in a single layer and roast in the preheated oven for approximately 20 minutes, or until tender and nicely browned.
  2. While the sprouts are roasting, mix mayonnaise, lime juice, and cayenne pepper (if using) in a bowl until well combined.
  3. Once the Brussels sprouts are out of the oven, transfer them to a large bowl while still warm and stir in the creamy sauce until completely coated.
  4. Top with crumbled queso fresco and freshly chopped cilantro before serving.

Notes

For extra crunch, try adding breadcrumbs before roasting. Feel free to mix in corn or other vegetables to enhance the dish further. Adjust the spice level according to your taste.