If you love bright, bold flavors and veggies done right, then this Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish Recipe is about to become your new favorite side or snack. Imagine crispy roasted Brussels sprouts tossed with smoky spices, sweet corn kernels, creamy lime mayo, and topped with salty cotija cheese and fresh cilantro—it’s vibrant, satisfying, and has that irresistible street-food vibe you didn’t know Brussels sprouts needed. This dish effortlessly turns humble veggies into a fiesta on your plate, perfect for any time you want something comforting yet exciting.
Ingredients You’ll Need
Every ingredient in this recipe plays a key role in bringing out the perfect combination of flavor, texture, and color. From the smoky spices to the creamy sauce, they each make this dish a standout.
- 1 pound Brussels sprouts, trimmed and halved: The star of the show, they roast up crispy and nutty for the perfect veggie base.
- 2 tablespoons olive oil: Helps the Brussels sprouts roast to golden perfection and carry the spices evenly.
- 1 teaspoon chili powder: Adds a warm, earthy kick that spices up the dish gently.
- 1 teaspoon smoked paprika: Brings a beautiful smoky depth that evokes Mexican street flavors.
- Salt and pepper, to taste: Essential seasonings that enhance all the natural flavors.
- 1 cup corn kernels (fresh, frozen, or canned): Adds sweetness and a pop of juicy texture reminiscent of traditional elote.
- 1/2 cup crumbled cotija cheese: This salty cheese adds richness and authentic Mexican flair.
- 1/4 cup mayonnaise: Forms the creamy, tangy sauce that ties it all together.
- 1 tablespoon lime juice: Gives the dish that bright, fresh citrus punch.
- 1 teaspoon garlic powder: Adds subtle savory notes without overpowering.
- 1/4 cup chopped fresh cilantro: Bright, herbaceous, and essential for that authentic finish.
- 1 lime, cut into wedges (for serving): Perfect for squeezing more fresh flavor on top.
How to Make Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish Recipe
Step 1: Prepare and Season the Brussels Sprouts
Start by trimming the ends and halving each Brussels sprout lengthwise. This helps them cook evenly and develop crispy edges. Toss them in olive oil with the chili powder, smoked paprika, salt, and pepper until every piece is coated with those vibrant spices.
Step 2: Roast Until Crispy and Golden
Spread the seasoned Brussels sprouts on a baking sheet in a single layer. Roast them in a 425-degree Fahrenheit oven for about 20-25 minutes, stirring halfway through. This roasting brings out an irresistible caramelized flavor and a satisfyingly crispy texture.
Step 3: Sauté the Corn
While the Brussels sprouts roast, heat a splash of olive oil in a skillet over medium heat and add your corn kernels. Cook fresh corn for 5 to 7 minutes, or frozen for 3 to 4, until they’re warmed through and starting to get slightly golden, adding natural sweetness and a lovely pop of texture.
Step 4: Make the Creamy Sauce
Whisk together the mayonnaise, lime juice, garlic powder, and a pinch of salt in a small bowl. Taste and adjust seasoning to your liking. This creamy, tangy sauce will give your Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish Recipe that luxurious, rich element that keeps you coming back for more.
Step 5: Combine and Toss
Once the Brussels sprouts have cooled just a bit, transfer them to a large bowl with the sautéed corn. Drizzle the creamy sauce over, then sprinkle the cotija cheese and chopped cilantro on top. Toss gently to combine everything without breaking up the crispy sprouts.
Step 6: Serve with Lime Wedges
Serve your colorful, flavorful creation warm with lime wedges on the side for extra zing. A little squeeze of lime right before eating really brings all the flavors to life.
How to Serve Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish Recipe
Garnishes
A sprinkle of extra cotija cheese, a pinch of chili powder, or even some thinly sliced jalapeños can elevate the dish even further. Fresh cilantro leaves scattered on top add a burst of herbal aroma that complements the smoky spices perfectly.
Side Dishes
This dish pairs beautifully with grilled meats like carne asada, cilantro lime chicken, or even fish tacos. It also works wonderfully as a hearty vegetarian main paired with warm tortillas and a simple black bean salad for a full, satisfying meal.
Creative Ways to Present
Try serving your Mexican Street Corn Brussels Sprouts in small individual bowls for a fun appetizer or tapas-style dish at gatherings. You can also pile them on top of crunchy tostadas and finish with an avocado crema drizzle for a creative twist.
Make Ahead and Storage
Storing Leftovers
Store leftover Mexican Street Corn Brussels Sprouts in an airtight container in the refrigerator for up to 3 days. Keep the lime wedges separate to preserve their freshness.
Freezing
While the roasted Brussels sprouts can be frozen, the creamy sauce and fresh ingredients like cilantro and lime are best added fresh after thawing. Freeze the sprouts alone in a freezer-safe container for up to 2 months.
Reheating
To reheat, warm the Brussels sprouts and corn gently in a skillet or oven to keep them crispy—avoid the microwave if you want to preserve that great roasted texture. Add fresh sauce, cheese, and cilantro after warming for the best flavor.
FAQs
Can I use frozen Brussels sprouts for this recipe?
Yes, frozen Brussels sprouts can work in a pinch but make sure to thaw and dry them well before roasting to avoid sogginess. Fresh sprouts generally yield better crispiness and flavor.
Is there a vegan version of this dish?
Absolutely! Substitute the mayonnaise with a vegan mayo and swap cotija cheese for a dairy-free crumbly cheese or toasted nutritional yeast to keep that cheesy, savory vibe.
Can I make the sauce ahead of time?
Yes, the creamy lime sauce can be made up to a day in advance and kept refrigerated. Just give it a good stir before tossing it with the veggies.
What other spices can I try besides chili powder and smoked paprika?
Feel free to experiment with cumin, chipotle powder, or even a pinch of cayenne for extra heat. Each will add a unique twist while keeping the Mexican street food spirit alive.
Is this dish gluten-free?
Yes, this recipe is naturally gluten-free as long as you choose mayonnaise and cheese that don’t contain gluten additives.
Final Thoughts
This Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish Recipe is such a joyous way to celebrate fresh vegetables while embracing vibrant, lively flavors. It’s simple enough for a weeknight and spectacular enough to impress guests. I encourage you to give it a whirl—your taste buds will thank you every time.
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Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Mexican Street Corn Brussels Sprouts recipe offers a delicious and vibrant twist on traditional street corn by combining roasted Brussels sprouts with flavorful spices, sautéed corn, creamy lime sauce, and tangy cotija cheese. Perfect as a side dish or a unique snack, it infuses classic Mexican flavors with healthy vegetables for a satisfying and crowd-pleasing dish.
Ingredients
Vegetables and Produce
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 lime, cut into wedges (for serving)
- 1/4 cup chopped fresh cilantro
Seasonings and Spices
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 teaspoon garlic powder
Oils and Sauces
- 2 tablespoons olive oil
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
Cheese
- 1/2 cup crumbled cotija cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the Brussels sprouts, which will give them a crispy, caramelized texture.
- Prepare Brussels Sprouts: Trim the ends of the Brussels sprouts, remove any yellow or damaged leaves, and cut them in half lengthwise to ensure even roasting.
- Season Brussels Sprouts: In a large mixing bowl, toss the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper until they are evenly coated with the spices.
- Roast Brussels Sprouts: Spread the seasoned Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, stirring halfway through to cook evenly, until they are golden brown and crispy.
- Sauté Corn: While the Brussels sprouts roast, heat a splash of olive oil in a medium skillet over medium heat. Add the corn kernels and sauté fresh corn for 5-7 minutes or frozen corn for 3-4 minutes until heated through and slightly charred.
- Prepare Creamy Sauce: In a small bowl, combine mayonnaise, lime juice, garlic powder, and a pinch of salt. Mix well and adjust seasoning to taste, creating a tangy and creamy sauce for the dish.
- Combine Ingredients: Once the Brussels sprouts are done roasting, allow them to cool slightly. Then, in a large serving bowl, combine the roasted Brussels sprouts with the sautéed corn. Drizzle the creamy sauce over the mixture, sprinkle with crumbled cotija cheese and chopped cilantro, and toss gently to combine all flavors.
- Serve: Serve the Mexican Street Corn Brussels Sprouts warm, garnished with lime wedges on the side for added brightness.
Notes
- For best results, use fresh or frozen corn; canned corn works but may have a softer texture.
- You can adjust the chili powder and smoked paprika amounts for milder or spicier flavor according to preference.
- If cotija cheese is unavailable, feta can be used as a substitute.
- This dish can be served as a side or light main for a vegetarian option.
- Leftovers can be refrigerated for up to 2 days and reheated in a skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
