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
Scale
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.
