If you adore the bold, vibrant flavors of Mexican cuisine and want a fun, healthy way to enjoy Brussels sprouts, then the Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish Recipe is exactly what you need. This dish takes those tender, crispy little green bundles and pairs them with the creamy, tangy, and smoky flavors inspired by Mexico’s famous street corn. It’s the perfect combination of savory, spicy, and fresh that makes every bite an absolutely delightful experience. Whether you’re serving it as a side or craving a veggie-packed snack, this recipe will become a new favorite in your kitchen.
Ingredients You’ll Need
Simple, fresh, and vibrant ingredients are key to making this dish burst with flavor, texture, and color. Each component plays a crucial role, from the crispy Brussels sprouts to the creamy lime-infused sauce and the punch of spicy seasonings.
- 1 pound Brussels sprouts: Trimmed and halved for even roasting and a tender-crisp texture.
- 2 tablespoons olive oil: Helps the Brussels sprouts roast beautifully and adds healthy fats.
- 1 teaspoon chili powder: Brings warmth and a little spicy kick to the dish.
- 1 teaspoon smoked paprika: Adds a smoky depth that accents the corn flavors perfectly.
- Salt and pepper, to taste: Essential for balancing and enhancing flavors.
- 1 cup corn kernels: Fresh, frozen, or canned all work to bring the sweet juiciness of classic Mexican street corn.
- 1/2 cup crumbled cotija cheese: Offers a salty, crumbly texture that’s the perfect finishing touch.
- 1/4 cup mayonnaise: Adds creaminess and helps bind the flavors together in the dressing.
- 1 tablespoon lime juice: This brings a bright, zesty pop that lifts the entire dish.
- 1 teaspoon garlic powder: Adds aromatic savoriness without overpowering the other ingredients.
- 1/4 cup chopped fresh cilantro: Brings a fresh herbal note that’s signature to Mexican cuisine.
- 1 lime, cut into wedges: For an extra squeeze of fresh citrus when serving.
How to Make Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish Recipe
Step 1: Prep the Brussels Sprouts
Start by preheating your oven to 425°F (220°C), which ensures a perfect roast. Trim the ends off your Brussels sprouts, removing any yellow or damaged leaves. Then slice them in half lengthwise so they roast evenly and get deliciously crispy edges.
Step 2: Season and Roast
In a large bowl, toss the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper until every piece is coated with that wonderful blend of spice and smoke. Spread them out in a single layer on a baking sheet, making sure none are overcrowded for maximum crispiness. Roast for 20 to 25 minutes, stirring halfway through, until golden and caramelized.
Step 3: Sauté the Corn
While the Brussels sprouts are roasting, heat a splash of olive oil in a skillet over medium heat. Add the corn kernels and sauté fresh corn for 5 to 7 minutes or frozen corn for 3 to 4 minutes until they’re tender and slightly charred for added sweetness and bite.
Step 4: Whip Up the Creamy Sauce
In a small bowl, mix together mayonnaise, lime juice, garlic powder, and a pinch of salt. Adjust the seasoning to your liking, creating that creamy, tangy dressing that ties the dish together beautifully.
Step 5: Combine and Toss
Once the Brussels sprouts are done roasting, let them cool just a bit. In a large serving bowl, combine the roasted Brussels sprouts with the sautéed corn. Drizzle with your luscious creamy sauce, sprinkle generously with crumbled cotija cheese and chopped cilantro, then toss gently to coat everything evenly.
Step 6: Serve with Lime Wedges
Plate the dish with fresh lime wedges on the side for an extra burst of citrus just before digging in. This finishing touch really makes the flavors pop!
How to Serve Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish Recipe
Garnishes
For a little added flair, sprinkle extra cotija cheese and cilantro right before serving. A dash of chili powder or a few thinly sliced jalapeño rings can bring more heat if you like it spicy. Don’t forget those lime wedges—they’re the perfect finishing touch when squeezed over the top.
Side Dishes
This dish works wonderfully alongside grilled meats like skirt steak or chicken, or you can serve it as part of a vibrant vegetarian spread with black beans, rice, and fresh salsa. It’s equally tasty when paired with tortilla chips for a festive snack.
Creative Ways to Present
Try serving these Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish Recipe in small taco shells or atop a bed of quinoa or rice for a hearty meal. For parties, spoon them onto tostadas or serve in mini bowls as a festive side everyone will love.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, but the Brussels sprouts are best eaten soon after cooking to maintain some crispness.
Freezing
While you can freeze roasted Brussels sprouts, we recommend freezing before adding the creamy sauce. Keep sprouts and corn in separate freezer-safe bags, label them, and use within 1 to 2 months for best freshness.
Reheating
Reheat leftovers gently in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. Add the creamy cotija sauce and cilantro fresh after reheating for the best texture and flavor.
FAQs
Can I use frozen Brussels sprouts for this recipe?
Yes, you can, but fresh Brussels sprouts tend to roast up with better texture and flavor. If using frozen, be sure to thaw and pat them very dry before roasting to avoid excess moisture.
Is cotija cheese essential or can it be substituted?
Cotija cheese adds the signature salty tang to this dish, but if you can’t find it, feta or parmesan cheese works well as a substitute.
Can I make this recipe vegan?
Absolutely! Swap the mayonnaise with a vegan alternative and use a vegan cheese or omit it completely. The flavors will still be fantastic!
How spicy is this recipe?
The chili powder and smoked paprika add mild to medium heat, but you can always adjust the spices up or down according to your preference.
Can I prepare this dish ahead of time for a party?
Yes, roast the Brussels sprouts and sauté the corn ahead of time. Keep the creamy dressing separate and combine everything just before serving to maintain freshness and texture.
Final Thoughts
I can’t recommend enough trying the Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish Recipe. It’s a brilliant way to elevate simple vegetables into a vibrant, absolutely crave-worthy dish that’s perfect for weeknight dinners or entertaining guests. Give it a go—you might just find a new staple in your recipe collection!
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Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Mexican Street Corn Brussels Sprouts recipe is a vibrant and flavorful twist on a classic dish, combining roasted Brussels sprouts with spicy, smoky seasoning and the creamy, tangy flavors of traditional Mexican street corn. Perfect as a side dish or a light vegetarian main, it features crisp roasted sprouts mixed with sautéed corn, a zesty mayo-lime sauce, crumbled cotija cheese, and fresh cilantro.
Ingredients
Vegetables and Herbs
- 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 Dairy
- 2 tablespoons olive oil
- 1/2 cup crumbled cotija cheese
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
Instructions
- Preheat the 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, then cut them in half lengthwise to ensure even roasting.
- Season the Brussels sprouts: Toss the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper in a large mixing bowl until well coated.
- Arrange for roasting: Spread the seasoned Brussels sprouts in a single layer on a baking sheet to allow for even cooking and crispiness.
- Roast the Brussels sprouts: Roast in the preheated oven for about 20-25 minutes, stirring halfway through to promote even browning, until they are golden brown and crispy.
- Cook the corn kernels: In a medium skillet over medium heat, add a splash of olive oil and the corn kernels. Sauté fresh corn for 5-7 minutes or frozen corn for 3-4 minutes until heated through and slightly caramelized.
- Make the creamy sauce: In a small bowl, combine mayonnaise, lime juice, garlic powder, and a pinch of salt. Mix well and adjust seasoning to taste for a tangy, flavorful dressing.
- Combine ingredients: Once the Brussels sprouts are done roasting, let them 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 vegetables, then sprinkle with crumbled cotija cheese and chopped cilantro. Toss gently to coat everything evenly.
- Serve: Serve the dish warm with lime wedges on the side for an extra burst of fresh lime flavor.
Notes
- Fresh corn will provide a sweeter, more vibrant flavor compared to frozen or canned, but all options work well.
- Adjust the chili powder and smoked paprika quantities to control the level of spice and smokiness according to your preference.
- For a vegan version, substitute mayonnaise with vegan mayo and omit the cotija cheese or replace it with a vegan cheese alternative.
- Make sure to roast the Brussels sprouts in a single layer to achieve maximum crispiness.
- This dish pairs beautifully with grilled meats or can be served as a standalone vegetarian side.
