Preheat your oven to 425°F (220°C). This high temperature will help the Brussels sprouts roast nicely, giving them a crispy exterior.

In a large mixing bowl, combine the trimmed and halved Brussels sprouts with olive oil, salt, and black pepper. Toss well to ensure the sprouts are evenly coated.

Line a baking sheet with parchment paper for easy cleanup. Spread the Brussels sprouts in a single layer on the baking sheet, cut side down. This will help them caramelize better.

Roast in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the outside. Halfway through, stir the sprouts to ensure even cooking.

While the Brussels sprouts are roasting, prepare the street corn sauce. In a small bowl, whisk together mayonnaise, lime juice, chili powder, and crumbled cotija cheese until smooth.

Add the chopped cilantro to the sauce and mix well. This sauce will add a creamy, tangy flavor that complements the roasted Brussels sprouts perfectly.

Once the Brussels sprouts are done roasting, remove them from the oven and let them cool for a few minutes.

Drizzle the prepared street corn sauce over the roasted Brussels sprouts, ensuring they are well coated.

Sprinkle additional cotija cheese and chili powder on top for garnish. Serve with lime wedges on the side for an extra burst of flavor.

Enjoy your Mexican Street Corn Brussels Sprouts warm as a side dish or a flavorful vegetarian main!