Mexican Street Corn Brussels Sprouts
This delicious dish combines the vibrant flavors of Mexican street corn with the nutty crunch of Brussels sprouts. Tossed in a zesty lime and chili dressing, it's a perfect side or snack that packs a punch of flavor.
Equipment
- 1 baking sheet
- 1 large mixing bowl
- 1 whisk
- 1 cutting board
- 1 oven
Ingredients
- 1 lb Brussels sprouts, halved
- 1 cup corn kernels fresh, canned, or frozen
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons lime juice about 1 lime
- ¼ cup crumbled cotija cheese about 30g
- 2 tablespoons chopped fresh cilantro
- 1 avocado diced for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the halved Brussels sprouts with the corn kernels.
- Drizzle the olive oil over the Brussels sprouts and corn, add the chili powder, smoked paprika, salt, and black pepper, and toss until evenly coated.
- Spread the Brussels sprouts and corn mixture onto the prepared baking sheet in a single layer.
- Roast in the preheated oven for about 20 minutes, stirring halfway through.
- Remove from the oven and let cool slightly. In a separate bowl, whisk together the lime juice and add it to the roasted veggies.
- Sprinkle the crumbled cotija cheese and chopped cilantro over the top, tossing gently to combine.
- If desired, garnish with diced avocado before serving.
Notes
For a spicier version, add diced jalapeños to the Brussels sprout mixture before roasting.
You can substitute feta cheese for cotija if you prefer.
This dish can be served warm or at room temperature, making it an excellent option for gatherings.