Mexican Street Corn Brussels Sprouts
This recipe combines the rich flavors of Mexican street corn with roasted Brussels sprouts to create a deliciously unique side dish. The sweet corn, creamy dressing, and spices enhance the natural nuttiness of the Brussels sprouts, making it a perfect accompaniment to any meal.
Equipment
- 1 baking sheet
- 1 large mixing bowl
- 1 oven
Ingredients
- 1 lb Brussels sprouts, halved
- 1 cup corn kernels fresh or frozen
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup crumbled queso fresco or feta cheese
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 2 tablespoons cilantro, chopped for garnish
- lime wedges for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
- In a large mixing bowl, combine the halved Brussels sprouts, corn, olive oil, chili powder, smoked paprika, garlic powder, salt, and black pepper. Toss well to ensure the Brussels sprouts and corn are evenly coated.
- Spread the mixture in a single layer on the prepared baking sheet.
- Roast in the preheated oven for about 20-25 minutes or until the Brussels sprouts are golden brown and crispy, stirring halfway through for even cooking.
- While the vegetables are roasting, prepare the creamy dressing. In a small bowl, whisk together the mayonnaise and lime juice until smooth.
- Once the Brussels sprouts and corn are done roasting, remove them from the oven and let them cool slightly.
- Drizzle the creamy dressing over the roasted Brussels sprouts and corn, and toss gently to combine.
- Transfer to a serving dish and sprinkle with crumbled queso fresco and chopped cilantro. Serve with lime wedges on the side.
Notes
If you prefer a spicier flavor, consider adding diced jalapeño or a pinch of cayenne pepper to the mixture before roasting.
This dish can be served warm or at room temperature and is a fantastic addition to barbecues and gatherings.