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 oven
- 1 baking sheet
- 1 mixing bowl
- 1 cheese grater optional
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- to taste salt and pepper
- 1 cup corn kernels (fresh, frozen, or canned)
- ¼ cup mayonnaise
- ¼ cup cotija cheese, crumbled Can substitute with feta or parmesan cheese.
- 1 tablespoon lime juice
- for garnish fresh cilantro
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, toss the halved Brussels sprouts with olive oil, chili powder, cumin, garlic powder, salt, and pepper until well coated.
- Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20 minutes, stirring halfway through, until they are golden brown and tender.
- In the last 5 minutes of cooking, add the corn kernels to the baking sheet with the Brussels sprouts and allow them to roast together.
- In a separate bowl, mix the mayonnaise, lime juice, and half of the cotija cheese.
- Once roasted, remove the Brussels sprouts and corn from the oven. Drizzle the mayonnaise mixture over the hot vegetables and toss to combine.
- Garnish with the remaining cotija cheese and fresh cilantro before serving.
Notes
For an extra kick, you can add diced jalapeños to the Brussels sprouts before roasting.
This dish can be served warm or at room temperature and pairs well with grilled meats or tacos.
If cotija cheese is unavailable, you can substitute it with feta or parmesan cheese.