Description
Elevate your side dish game with this vibrant Mexican Street Corn Brussels Sprouts recipe. This dish combines crispy roasted Brussels sprouts with sweet corn and a creamy, zesty sauce that will delight your taste buds. Topped with fresh cilantro and lime, these Brussels sprouts are not only visually appealing but also packed with flavor. Perfect for gatherings or casual dinners, this hearty vegetable side offers a unique twist that will leave your guests raving about your culinary skills.
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, toss halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper.
- Spread seasoned Brussels sprouts on a baking sheet in a single layer and roast for about 20-25 minutes until golden brown and crispy.
- In a medium skillet over medium heat, sauté corn kernels for about 5-7 minutes until heated through.
- In a small bowl, mix mayonnaise, lime juice, garlic powder, and a pinch of salt for the sauce.
- Once the Brussels sprouts are roasted, combine them with the sautéed corn in a serving bowl.
- Drizzle the creamy sauce over the mixture and gently toss to coat. Top with crumbled cotija cheese (if using) and chopped cilantro before serving with lime wedges.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 3/4 cup (150g)
- Calories: 230
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg