If you’re ready to elevate your vegetable game with a vibrant, mouthwatering side dish, then this Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish Recipe is just what you need. Picture crispy, roasted Brussels sprouts mingling with sweet, juicy corn kernels, all smothered in a tangy, garlicky lime mayo and crowned with salty cotija cheese and fresh cilantro. This dish is a lively celebration of textures and bold flavors that transform humble ingredients into a fiesta on your plate. It’s perfect for weeknights or as a festive addition to any gathering, guaranteed to impress both veggie lovers and skeptics alike.
Ingredients You’ll Need
These ingredients are simple but essential, each playing a unique role that brings this dish to life. The Brussels sprouts provide a hearty, earthy base, while the corn adds sweet crunch and color. Spices and creamy elements make sure every bite bursts with authentic Mexican street corn vibes.
- 1 pound Brussels sprouts, trimmed and halved: Choose fresh, firm sprouts to ensure a crisp roast with a tender center.
- 2 tablespoons olive oil: This helps the sprouts roast beautifully with a golden finish and adds richness.
- 1 teaspoon chili powder: Adds a mild smoky heat that awakens the dish without overpowering it.
- 1 teaspoon smoked paprika: Deepens the smoky flavor and brings a subtle warmth that complements the corn.
- Salt and pepper, to taste: Essential to balance and enhance every ingredient’s natural flavors.
- 1 cup corn kernels (fresh, frozen, or canned): The sweetness and pop of the corn kernels bring brightness and contrast to the roasted sprouts.
- 1/2 cup crumbled cotija cheese: This salty, crumbly cheese adds a perfect finishing touch reminiscent of authentic Mexican street corn.
- 1/4 cup mayonnaise: Creates the creamy, tangy base of the dressing that ties all flavors together.
- 1 tablespoon lime juice: Adds zesty acidity that cuts through the richness and livens up the dish.
- 1 teaspoon garlic powder: Offers a subtle savory depth without overpowering the other ingredients.
- 1/4 cup chopped fresh cilantro: Freshness and herbaceous notes that brighten every forkful.
- 1 lime, cut into wedges (for serving): Adds an extra burst of fresh lime juice at the table to customize your flavor experience.
How to Make Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish Recipe
Step 1: Prep Your Brussels Sprouts
Start by preheating your oven to 425°F (220°C) to ensure everything roasts evenly and crisply. Trim the ends off the Brussels sprouts, removing any yellow or damaged outer leaves for the best texture and appearance. Slice each sprout in half lengthwise so they roast thoroughly while maintaining a tender bite inside.
Step 2: Season and Roast
In a large bowl, toss the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper. Don’t be shy here—the spices and oil create the flavorful crust that’s key to this dish’s appeal. Spread the mixture in a single layer on a baking sheet to ensure even roasting. Roast them in the preheated oven for 20 to 25 minutes, stirring halfway through so they brown perfectly on all sides, developing a beautiful caramelized crust and irresistible crispy edges.
Step 3: Sauté the Corn
While the 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 using frozen. The goal is to warm the corn through while coaxing out some natural sweetness and slight caramelization. This step adds a complementary texture burst alongside the roasted Brussels sprouts.
Step 4: Whip Up the Creamy Lime Sauce
In a small bowl, stir together mayonnaise, lime juice, garlic powder, and a pinch of salt until smooth and well combined. This sauce is the heart of the “street corn” flavor, bringing creamy tang and a touch of garlicky warmth that livens up every bite. Feel free to adjust seasoning depending on your taste—more lime for brightness or a little extra garlic if you love that savory kick.
Step 5: Combine and Finish
Once the Brussels sprouts are perfectly roasted and slightly cooled, transfer them to a large serving bowl. Add the sautéed corn, drizzle with the lime mayo sauce, and sprinkle generously with crumbled cotija cheese and fresh cilantro. Toss everything gently until each piece is evenly coated and beautifully infused with all those vibrant flavors.
Step 6: Serve with Fresh Lime
Plate the dish warm, serving with lime wedges on the side to offer an extra zing that guests can add according to their preference. This final touch of citrus instantly brightens the whole dish and makes it irresistibly fresh and lively.
How to Serve Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish Recipe
Garnishes
Top your Mexican Street Corn Brussels Sprouts with additional cotija cheese or a sprinkle of smoked paprika to boost the dish’s visual appeal and flavor. Fresh cilantro leaves scattered on top bring a pop of vibrant green and a refreshing aroma that makes every bite delightful.
Side Dishes
This dish pairs beautifully with grilled chicken or fish for a complete meal. For vegetarians, it complements rice dishes, black beans, or a fresh avocado salad. The smoky, tangy flavors cut through richer mains and cheer up a casual taco night.
Creative Ways to Present
For a playful presentation, serve the Mexican Street Corn Brussels Sprouts in vibrant mini cast iron skillets or colorful bowls, garnished with lime wedges and extra cheese on the side. You could even turn this into a hearty salad base by adding some crisp lettuce and a sprinkle of toasted pepitas for crunch.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, though the Brussels sprouts might lose some crispness, making them perfect for a quick reheat or serving cold as a salad.
Freezing
Freezing this dish isn’t recommended because the creamy lime sauce and roasted Brussels sprouts change texture once thawed. However, you can freeze the roasted Brussels sprouts and corn separately without the sauce for up to 2 months to use later.
Reheating
To reheat, gently warm the leftovers in a skillet over medium heat, adding a tiny splash of olive oil to revive some crispness. Avoid microwaving if possible, as it tends to make the sprouts soggy. Add fresh cilantro and cotija cheese after reheating for a fresh flavor boost.
FAQs
Can I use frozen Brussels sprouts for this recipe?
While fresh Brussels sprouts roast best for this recipe, you can use frozen if that’s what you have. Be sure to thaw and pat them dry thoroughly to prevent steaming rather than roasting, which helps achieve crispy edges.
Is cotija cheese necessary, or can I substitute it?
Cotija cheese adds a salty, crumbly texture that’s classic to Mexican street corn. If you can’t find it, feta or grated Parmesan can be good substitutes, though the flavor profile will shift slightly.
Can I make this dish vegan?
Absolutely! Substitute the mayonnaise with a vegan mayo and omit the cotija cheese or use a vegan cheese alternative. The spices and lime sauce still deliver fantastic flavor without dairy.
What’s the best way to reheat leftovers without losing flavor?
Gently reheat the leftovers in a skillet over medium heat with a bit of olive oil to crisp the Brussels sprouts again. Avoid microwaving to maintain texture and flavor.
Can I add other vegetables or proteins to this dish?
You can definitely customize this recipe by adding roasted bell peppers, diced avocado, or even grilled shrimp for added protein. Just be mindful of the balance of flavors to keep that signature street corn-inspired taste.
Final Thoughts
If you want a guaranteed crowd-pleaser that brings fresh energy to the dinner table, give the Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish Recipe a try. Its vibrant combination of smoky spices, tangy lime, sweet corn, and crispy veggies makes it a recipe you’ll return to again and again. I promise, once you taste it, this isn’t just a side dish—it’s a star that can brighten up any meal.
Print
Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Description
Mexican Street Corn Brussels Sprouts combine roasted Brussels sprouts with flavorful spices, sautéed corn, and a creamy, tangy sauce inspired by classic Mexican street corn. This vibrant side dish is topped with crumbled cotija cheese, fresh cilantro, and served with lime wedges for a zesty finish.
Ingredients
Vegetables and Fresh Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges (for serving)
Spices and Seasonings
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 teaspoon garlic powder
Dressing and Toppings
- 2 tablespoons olive oil (plus splash for corn sauté)
- 1/2 cup crumbled cotija cheese
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
Instructions
- Preheat and prepare Brussels sprouts: Preheat your oven to 425°F (220°C). Trim the ends off the Brussels sprouts, remove any yellow or damaged leaves, and cut them in half lengthwise for even roasting.
- Season the Brussels sprouts: Toss the halved Brussels sprouts with 2 tablespoons of olive oil, chili powder, smoked paprika, salt, and pepper in a large mixing bowl until evenly coated.
- Roast the 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 on the edges.
- Sauté the 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.
- Prepare the creamy sauce: In a small bowl, combine the mayonnaise, lime juice, garlic powder, and a pinch of salt. Mix well and adjust the seasoning to taste to create a tangy, creamy dressing.
- Combine all elements: Once the Brussels sprouts are roasted, allow them to cool slightly. In a large serving bowl, combine the roasted Brussels sprouts and sautéed corn.
- Add sauce and toppings: Drizzle the creamy sauce over the vegetable mixture, then sprinkle with crumbled cotija cheese and chopped fresh cilantro. Toss gently to coat everything evenly.
- Serve: Serve warm with lime wedges on the side for an extra burst of citrus flavor.
Notes
- You can use fresh, frozen, or canned corn depending on availability, but fresh corn will give the best texture and flavor.
- Adjust chili powder and smoked paprika quantities to increase or decrease spiciness according to your preference.
- Roasting the Brussels sprouts at a high temperature ensures they become crispy and caramelized.
- Cotija cheese can be substituted with feta if cotija is unavailable.
- This dish works well as a side for grilled meats or as a vegetarian main when paired with grains like quinoa or rice.
