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
Scale
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
