Description
Mexican Street Corn Brussels Sprouts is a vibrant and flavorful twist on the traditional street corn, combining roasted Brussels sprouts with sautéed corn, a creamy lime-mayo sauce, smoky spices, and tangy cotija cheese for a deliciously unique side dish.
Ingredients
Scale
Vegetables
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 lime, cut into wedges (for serving)
Seasonings & Spices
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 teaspoon garlic powder
Oils & Sauces
- 2 tablespoons olive oil
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
Cheese & Herbs
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the Brussels sprouts.
- 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 cooking.
- Season Brussels Sprouts: In a large mixing bowl, toss the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper until evenly coated.
- Roast Brussels Sprouts: Spread the seasoned Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, 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 caramelized.
- Make 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 flavorful dressing.
- Combine Ingredients: Once the Brussels sprouts are done, allow them to cool slightly. In a large serving bowl, combine the roasted Brussels sprouts and sautéed corn.
- Add Sauce and Garnish: Drizzle the creamy lime-mayo sauce over the vegetables. Sprinkle with crumbled cotija cheese and chopped fresh cilantro. Toss gently to combine all flavors.
- Serve: Serve the dish warm, accompanied by lime wedges to squeeze over for extra brightness.
Notes
- You can use fresh, frozen, or canned corn kernels depending on availability.
- For a spicier kick, add a pinch of cayenne pepper to the Brussels sprouts seasoning.
- To make it vegan, substitute mayonnaise with a plant-based alternative and omit the cotija cheese or use a vegan cheese substitute.
- Ensure Brussels sprouts are halved evenly for uniform roasting.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
