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
Scale
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.
