If you’re a fan of bold flavors and crave a unique way to enjoy your veggies, you’re going to fall head over heels for this Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish Recipe. Imagine crispy roasted Brussels sprouts meeting the creamy, tangy, and spicy elements inspired by Mexican street corn — it’s a festive mashup that will excite your taste buds and brighten your dinner table. This dish delivers a perfect medley of textures and flavors, from smoky paprika and chili powder to zesty lime and crumbly cotija cheese, making it a standout side or even a main event for those cozy nights in.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet each plays a crucial role in creating the magic of this dish. From the humble Brussels sprouts to the punchy spices and creamy sauce, every item works together to make this recipe sing.
- 1 pound Brussels sprouts, trimmed and halved: The star vegetable, offering a satisfying crunch and earthy base.
- 2 tablespoons olive oil: For roasting and sautéing, bringing richness and helping develop crispiness.
- 1 teaspoon chili powder: Adds a gentle heat and smoky warmth.
- 1 teaspoon smoked paprika: Deepens the smokiness and adds vibrant color.
- Salt and pepper, to taste: Essential seasoning to balance and enhance all flavors.
- 1 cup corn kernels (fresh, frozen, or canned): Sweet and juicy kernels to mimic authentic Mexican street corn texture.
- 1/2 cup crumbled cotija cheese: Salty and crumbly cheese that adds richness and that signature street corn finish.
- 1/4 cup mayonnaise: Creamy element that binds the dish with a luscious tang.
- 1 tablespoon lime juice: Brightens the dish with a fresh citrus punch.
- 1 teaspoon garlic powder: Adds subtle savory depth.
- 1/4 cup chopped fresh cilantro: Brings a burst of herbal freshness and color.
- 1 lime, cut into wedges (for serving): For an extra squeeze of citrus to customize each bite.
How to Make Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish Recipe
Step 1: Prep the Brussels Sprouts
Start by trimming the ends of your Brussels sprouts and removing any yellow or damaged leaves. Next, slice them in half lengthwise to ensure they roast evenly and get beautifully crispy all around. This prep step sets the stage for that irresistible texture.
Step 2: Season and Roast
In a large bowl, coat the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper. These spices will build a robust, smoky flavor that complements the natural sweetness of the sprouts. Spread everything evenly on a baking sheet and roast in a preheated oven at 425°F for about 20 to 25 minutes, stirring once halfway through to guarantee even browning and a perfect crunch.
Step 3: Sauté the Corn
While the sprouts are roasting, heat a splash of olive oil in a medium skillet over medium heat. Add your choice of corn kernels and sauté until tender and heated through—about 5 to 7 minutes for fresh corn, and 3 to 4 minutes for frozen. The sweetness of the corn adds an exciting contrast to the smoky sprouts.
Step 4: Prepare the Creamy Sauce
Mix together mayonnaise, lime juice, garlic powder, and a pinch of salt in a small bowl. This creamy lime sauce will marry all the ingredients together with a tangy but mellow richness that’s key to the Mexican street corn flavor profile.
Step 5: Combine and Toss
Once the Brussels sprouts are roasted and slightly cooled, transfer them to a large bowl. Add the sautéed corn, drizzle your creamy sauce over the top, then sprinkle with cotija cheese and fresh cilantro. Give everything a gentle toss to evenly coat the veggies with sauce and cheese without crushing the sprouts.
Step 6: Serve with Lime Wedges
Serve this dish warm, garnished with lime wedges for an extra burst of brightness that lets everyone tailor the flavor to their liking. The lime juice adds such a lively finish that really ties all the elements together.
How to Serve Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish Recipe
Garnishes
Adding a sprinkling of extra cotija cheese and freshly chopped cilantro just before serving elevates the dish. Lime wedges are a must, inviting each guest to add a fresh squeeze of acidity that cuts through the creamy sauce beautifully. For an extra kick, a dash of hot sauce or a sprinkle of crushed red pepper flakes works wonders.
Side Dishes
Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish Recipe pairs wonderfully with grilled meats like steak or chicken, as well as Mexican-inspired mains such as enchiladas or tacos. You can also set it alongside a simple rice and bean combo for a hearty vegetarian meal. Its versatility makes it a fabulous accompaniment to so many dishes.
Creative Ways to Present
For a fun presentation, serve the Brussels sprouts mixture in a rustic cast iron skillet straight from the oven. Alternatively, layer it as a topping on crispy tostadas or spread over warm tortillas for a shareable appetizer. You can even turn it into a vibrant salad base by adding avocado slices and diced tomatoes on top for extra freshness.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to three days. The flavors meld beautifully overnight, making it even tastier the next day. Just be mindful that the Brussels sprouts may soften a bit in the fridge.
Freezing
While you can freeze this dish, keep in mind that Brussels sprouts and corn can become a little watery upon thawing. If you want to freeze, freeze the roasted sprouts and corn separately without the mayo sauce, then add the creamy sauce fresh when reheating.
Reheating
To reheat, warm the Brussels sprouts and corn gently in a skillet over medium heat to restore some crispness. Add the creamy sauce freshly mixed to keep that bright lime flavor alive. Avoid microwaving with the sauce already tossed in, as it may separate and lose texture.
FAQs
Can I use frozen Brussels sprouts?
Yes, but fresh Brussels sprouts roast up crispier and have a better texture for this recipe. If you must use frozen, thaw and pat them dry thoroughly before roasting to avoid sogginess.
Is cotija cheese necessary, or can I substitute it?
Cotija cheese is traditional and adds a salty crumbly texture unique to Mexican street corn. However, you can substitute with feta or queso fresco if needed, though the flavors will be slightly different.
Can this dish be made vegan?
Absolutely! Simply swap mayo for a vegan or cashew-based alternative and omit the cheese or use a vegan cheese substitute to keep it plant-based without sacrificing flavor.
How spicy is this recipe?
The heat level is moderate thanks to the chili powder. If you prefer more spice, feel free to add extra chili powder or a pinch of cayenne pepper to kick it up.
Can I prepare this recipe ahead of time for a party?
Yes, roast and cook all ingredients ahead, but mix with the creamy sauce and garnishes just before serving to maintain freshness and texture.
Final Thoughts
There’s something truly special about Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish Recipe that makes it a standout at any table. It’s exciting without being intimidating, packed with flavor but still accessible, and perfect for those times you want to impress without spending hours in the kitchen. Give this recipe a try, and I promise those Brussels sprouts will become one of your new favorites.
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Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Description
Mexican Street Corn Brussels Sprouts offer a vibrant twist on classic street corn by combining roasted Brussels sprouts with sautéed corn, smoky spices, creamy lime dressing, and crumbled cotija cheese. This flavorful dish is perfect as a savory side or a light vegetarian main course that brings bold Mexican-inspired flavors to your table.
Ingredients
Vegetables and Seasonings
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges (for serving)
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 to achieve a crispy, golden-brown texture.
- Prepare Brussels Sprouts: Trim the ends of the Brussels sprouts, remove any yellow or damaged leaves, and slice them in half lengthwise for even cooking.
- Season Sprouts: In a large mixing bowl, toss the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper to evenly coat them with the spices.
- Roast Brussels Sprouts: Spread the seasoned Brussels sprouts in a single layer on a baking sheet. Roast for 20 to 25 minutes, stirring halfway through to ensure they become crispy and golden brown on all sides.
- 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 for 5 to 7 minutes if fresh, or 3 to 4 minutes if frozen, until heated through and lightly browned.
- Make Creamy Sauce: In a small bowl, mix mayonnaise, lime juice, garlic powder, and a pinch of salt. Stir well and adjust seasoning to taste for a zesty, creamy dressing.
- Combine Ingredients: Once the Brussels sprouts are roasted and slightly cooled, place them in a large serving bowl with the sautéed corn. Drizzle the creamy sauce over the mixture and sprinkle with crumbled cotija cheese and chopped cilantro. Toss gently to combine all flavors.
- Serve: Serve the Mexican Street Corn Brussels Sprouts warm with lime wedges on the side for an added burst of fresh citrus flavor.
Notes
- You can use fresh, frozen, or canned corn kernels depending on availability.
- Adjust the chili powder and smoked paprika to control the spiciness and smoky flavor intensity.
- For a dairy-free version, substitute mayonnaise with a vegan alternative and omit the cotija cheese.
- This dish pairs well with grilled meats or as a flavorful vegetarian side.
- Roasting the Brussels sprouts until crispy adds a wonderful texture contrast to the creamy sauce.
