Mexican Street Corn Brussels Sprouts
This delightful dish combines the flavors of traditional Mexican street corn with the nutritious crunch of Brussels sprouts. The result is a tasty side that elevates any meal with a spicy, tangy twist.
Equipment
- 1 baking sheet
- 1 mixing bowl
- 1 cooking spray or olive oil
- 1 large skillet
- 1 wooden spoon or spatula
- 1 serving dish
Ingredients
- 1 pound Brussels sprouts, halved
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder Adjust for spiciness.
- ½ teaspoon smoked paprika
- to taste salt
- to taste pepper
- ½ cup crumbled queso fresco (or feta cheese)
- ¼ cup mayonnaise
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chili lime seasoning (optional) Optional for added flavor.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- In a mixing bowl, toss the halved Brussels sprouts with olive oil, garlic powder, chili powder, smoked paprika, salt, and pepper until well coated.
- Spread the Brussels sprouts evenly on the prepared baking sheet and roast in the oven for about 20 minutes or until golden brown and crispy, tossing halfway through for even cooking.
- While the Brussels sprouts are roasting, prepare the sauce by mixing the mayonnaise, lime juice, and half of the crumbled queso fresco in a small bowl. Stir until well combined.
- Once the Brussels sprouts are done, remove them from the oven and let them cool for a couple of minutes.
- In a large skillet over medium heat, combine the roasted Brussels sprouts with the mayo mixture. Stir until all the sprouts are well coated.
- Transfer the mixture to a serving dish and top with the remaining queso fresco, chopped cilantro, and additional chili lime seasoning, if desired.
- Serve warm as a side dish. Enjoy your Mexican Street Corn Brussels Sprouts!
Notes
You can adjust the spiciness by adding more or less chili powder according to your taste.
For added texture, consider topping with crushed tortilla chips just before serving.
These Brussels sprouts are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving to maintain the crispy texture.