Mexican Street Corn Brussels Sprouts
A quick and delicious recipe that's perfect for a family dinner. Easy to prepare and packed with flavor, this dish is sure to be a hit with everyone.
Equipment
- 1 baking sheet
- 1 mixing bowl
- 1 whisk
- 1 large pot for boiling (optional)
- 1 oven
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt to taste
- Pepper to taste
- ½ cup corn kernels, fresh or frozen If using fresh corn, boil it first.
- ¼ cup crumbled cotija cheese Can substitute with feta or omit for dairy-free.
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon hot sauce Optional, adjust to taste.
Instructions
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, toss the halved Brussels sprouts with olive oil, chili powder, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- Spread the Brussels sprouts evenly on a baking sheet.
- Roast in the preheated oven for about 20 minutes or until they are tender and caramelized, stirring halfway through.
- While the Brussels sprouts are roasting, in another bowl, mix together the corn, cotija cheese, mayonnaise, lime juice, cilantro, and hot sauce (if using). Season with salt and pepper to taste.
- Remove the Brussels sprouts from the oven and let them cool for a minute.
- Combine them with the corn mixture and toss gently until everything is well coated.
- Serve warm, garnished with extra cilantro and cotija cheese if desired.
Notes
For added heat, adjust the amount of hot sauce according to your preference.
You can substitute cotija cheese with feta cheese or omit it for a dairy-free option.
If using fresh corn, boil it first for a few minutes before mixing with the other ingredients.