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
Scale
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.
