Mexican Street Corn Brussels Sprouts Recipe
Introduction
Mexican Street Corn Brussels Sprouts offer a delicious twist on the classic elote flavors. Roasted Brussels sprouts combined with charred corn and a creamy, tangy sauce create a vibrant side dish that’s perfect for any meal.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup crumbled cotija cheese
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges (for serving)
Instructions
- Step 1: Preheat your oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and cut them in half lengthwise.
- Step 2: In a large mixing bowl, combine the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper. Toss until well coated.
- Step 3: Spread the seasoned Brussels sprouts in a single layer on a baking sheet.
- Step 4: Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until golden brown and crispy.
- Step 5: In a medium skillet over medium heat, add the corn kernels. Sauté for about 5-7 minutes until heated through and slightly charred.
- Step 6: Remove from heat and set aside to cool slightly.
- Step 7: In a small bowl, combine mayonnaise, lime juice, garlic powder, and a pinch of salt. Mix until fully incorporated.
- Step 8: Once the Brussels sprouts are done roasting, let them cool for a few minutes.
- Step 9: In a large serving bowl, combine the roasted Brussels sprouts and sautéed corn. Gently toss together.
- Step 10: Drizzle the creamy sauce over the mixture and fold gently to coat.
- Step 11: Sprinkle crumbled cotija cheese and chopped cilantro on top. Optionally, add more chili powder for extra spice.
- Step 12: Transfer to a serving platter or bowl and serve warm, garnished with lime wedges. Squeeze fresh lime juice over the top before serving for added flavor.
Tips & Variations
- For a dairy-free version, substitute the cotija cheese with a sprinkle of nutritional yeast and use vegan mayonnaise.
- Try adding a pinch of cayenne pepper if you prefer a spicier kick.
- Use fresh corn for the best flavor, especially during summer months.
- Serve as a side dish or toss with cooked quinoa or rice for a light vegetarian main.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to keep the Brussels sprouts crispy. Avoid microwaving as it may make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen Brussels sprouts for this recipe?
Yes, frozen Brussels sprouts can be used. Thaw and pat them dry before roasting to help them crisp up.
What can I substitute for cotija cheese?
If cotija cheese is not available, feta or Parmesan cheese are good alternatives that provide a similar salty, crumbly texture.
PrintMexican Street Corn Brussels Sprouts Recipe
Mexican Street Corn Brussels Sprouts combine crispy roasted Brussels sprouts with charred corn kernels and a creamy, tangy sauce inspired by traditional Mexican street corn. Topped with crumbled cotija cheese and fresh cilantro, this dish makes a flavorful and vibrant side perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges (for serving)
Seasonings and Spices
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 teaspoon garlic powder
Other Ingredients
- 2 tablespoons olive oil
- 1/2 cup crumbled cotija cheese
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the Brussels sprouts.
- Prepare Brussels sprouts: Trim the stem ends and cut each Brussels sprout in half lengthwise to ensure even cooking.
- Season Brussels sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper until they are well coated.
- Roast Brussels sprouts: Spread the seasoned Brussels sprouts in a single layer on a baking sheet and roast in the oven for 20-25 minutes, stirring halfway through to ensure they become golden brown and crispy.
- Sauté corn kernels: While the Brussels sprouts roast, heat a medium skillet over medium heat, add the corn kernels and sauté for 5-7 minutes until they are heated through and slightly charred, then remove from heat and allow to cool slightly.
- Make the creamy sauce: In a small bowl, mix together mayonnaise, lime juice, garlic powder, and a pinch of salt until fully blended.
- Combine ingredients: Once the Brussels sprouts are done roasting and slightly cooled, combine them in a large serving bowl with the sautéed corn and gently toss together.
- Add sauce and toppings: Drizzle the creamy sauce over the Brussels sprouts and corn mixture, folding gently to coat evenly. Sprinkle crumbled cotija cheese and chopped cilantro on top, and add extra chili powder if desired.
- Serve: Transfer to a serving platter or bowl, garnish with lime wedges, and squeeze fresh lime juice over the top before serving for added brightness and flavor.
Notes
- For a vegan version, substitute mayonnaise with vegan mayo and omit cotija cheese or use a plant-based alternative.
- Fresh corn provides the best flavor, but frozen or canned corn works well too; just be sure to drain canned corn before cooking.
- Adjust chili powder to your preferred spice level.
- Serve immediately for the best crisp texture, though leftovers can be reheated gently in a skillet.
- Adding a sprinkle of smoked paprika on top before serving enhances the smoky flavor.
Keywords: Mexican street corn Brussels sprouts, roasted Brussels sprouts, cotija cheese, sautéed corn, side dish, vegetarian, Mexican-inspired
