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Mexican Street Corn Brussels Sprouts Recipe

Mexican Street Corn Brussels Sprouts Recipe
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★★★★★

5.2 from 11 reviews

Mexican Street Corn Brussels Sprouts is a flavorful and vibrant side dish that combines crispy roasted Brussels sprouts with sweet charred corn, creamy lime-infused sauce, and tangy cotija cheese. Inspired by Mexican street corn, this recipe offers a delicious twist perfect for a healthy snack or an impressive side for any meal.

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)
  • 1/4 cup fresh cilantro, chopped

Spices & Seasoning

  • 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

  • 1/2 cup crumbled cotija cheese

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the Brussels sprouts to a crispy golden brown.
  2. Prepare Brussels Sprouts: Trim the stem ends of the Brussels sprouts and carefully cut them in half lengthwise for even roasting and to maximize surface area for crispiness.
  3. Season Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper until evenly coated, which will infuse them with smoky and spicy flavors.
  4. Roast Brussels Sprouts: Spread the seasoned sprouts in a single layer on a baking sheet. Roast for 20-25 minutes, stirring halfway through for even browning, until they are golden and crispy on the outside while tender inside.
  5. Cook Corn: While the Brussels sprouts roast, heat a skillet over medium heat and sauté the corn kernels for 5-7 minutes until warmed through and slightly charred, adding a subtle smoky sweetness.
  6. Make Creamy Sauce: In a small bowl, whisk together the mayonnaise, lime juice, garlic powder, and a pinch of salt until smooth and fully combined to create a tangy, creamy dressing.
  7. Combine Ingredients: Once the Brussels sprouts are roasted and slightly cooled, combine them with the charred corn in a large serving bowl. Drizzle the creamy sauce over the mixture and gently toss to coat evenly without breaking the sprouts.
  8. Add Final Touches: Sprinkle crumbled cotija cheese and chopped cilantro on top for tang and freshness. Optionally add extra chili powder if more heat is desired.
  9. Serve: Transfer to a serving dish, garnish with lime wedges, and squeeze fresh lime juice over just before eating to enhance the bright, zesty flavor.

Notes

  • For best results, use fresh or frozen corn; if using canned, drain well before cooking.
  • Adjust chili powder level to taste for milder or spicier flavor.
  • Cotija cheese can be substituted with feta if unavailable.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
  • This dish pairs well with grilled meats, tacos, or as a standalone vegetarian side.

Nutrition

Keywords: Brussels sprouts recipe, Mexican street corn, roasted vegetables, side dish, cilantro, cotija cheese, lime dressing

Find it online: https://platedbyemma.com/mexican-street-corn-brussels-sprouts-recipe/