Mexican Street Corn Brussels Sprouts Recipe
Introduction
Mexican Street Corn Brussels Sprouts bring a vibrant and flavorful twist to everyday veggies. This dish combines the smoky spices of Mexican street corn with crispy roasted Brussels sprouts for a delicious and satisfying side.
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 chopped fresh cilantro
- 1 lime, cut into wedges (for serving)
Instructions
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: Trim the ends of the Brussels sprouts, remove any yellow or damaged leaves, and cut them in half lengthwise.
- Step 3: Toss the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper in a large mixing bowl.
- Step 4: Spread the seasoned Brussels sprouts in a single layer on a baking sheet.
- Step 5: Roast for about 20-25 minutes, stirring halfway through, until golden brown and crispy.
- Step 6: In a medium skillet over medium heat, add a splash of olive oil and the corn kernels.
- Step 7: Sauté fresh corn for 5-7 minutes or frozen corn for 3-4 minutes until heated through.
- Step 8: In a small bowl, combine mayonnaise, lime juice, garlic powder, and a pinch of salt. Mix well and adjust seasoning to taste.
- Step 9: Once the Brussels sprouts are done, let them cool slightly.
- Step 10: In a large serving bowl, combine the roasted Brussels sprouts and sautéed corn. Drizzle with the creamy sauce and sprinkle with cotija cheese and cilantro. Toss gently.
- Step 11: Serve warm with lime wedges on the side.
Tips & Variations
- Use fresh corn in season for the best flavor, or good-quality frozen corn if fresh is unavailable.
- For extra heat, add a pinch of cayenne pepper or chopped jalapeño to the seasoning mix.
- Substitute cotija cheese with feta if cotija is hard to find.
- To make it vegan, replace mayonnaise with a plant-based alternative and omit the cheese.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain crispness. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen Brussels sprouts for this recipe?
Fresh Brussels sprouts are best for roasting because they crisp up nicely. Frozen Brussels sprouts tend to release more moisture and may not roast as well, but they can be used if fresh ones are not available—just pat them dry before seasoning and expect a softer texture.
What can I substitute for cotija cheese?
If cotija cheese is unavailable, feta cheese is a good substitute due to its salty, crumbly texture. Parmesan can be used as well, but it will change the flavor profile slightly.
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Mexican Street Corn Brussels Sprouts Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Mexican Street Corn Brussels Sprouts is a vibrant and flavorful dish that combines crispy roasted Brussels sprouts with sweet sautéed corn, creamy lime-mayo sauce, and tangy cotija cheese. Inspired by the classic Mexican elote, this recipe offers a delicious twist perfect for a side dish or a light main.
Ingredients
Brussels Sprouts
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Corn and Sauce
- 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 chopped fresh cilantro
For Serving
- 1 lime, cut into wedges
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the Brussels sprouts, which will ensure they get crispy and caramelized.
- Prepare Brussels sprouts: Trim the ends, remove any yellow or damaged leaves, and cut each sprout in half lengthwise to allow even roasting.
- Season Brussels sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper to coat them evenly with flavorful spices.
- Roast Brussels sprouts: Spread the seasoned sprouts in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, stirring halfway, until they are golden brown and crispy.
- Sauté corn: While the sprouts roast, heat a splash of olive oil in a medium skillet over medium heat. Add the corn kernels and cook fresh corn for 5-7 minutes or frozen corn for 3-4 minutes until heated through and slightly caramelized.
- Make the creamy sauce: In a small bowl, mix together mayonnaise, lime juice, garlic powder, and a pinch of salt. Taste and adjust seasoning as needed for a tangy, creamy dressing.
- Combine ingredients: After roasting, let the Brussels sprouts cool slightly. In a large serving bowl, combine the sprouts with the sautéed corn. Drizzle with the creamy lime sauce and toss gently to coat.
- Add toppings and serve: Sprinkle crumbled cotija cheese and chopped cilantro over the mixture. Serve warm with lime wedges on the side for squeezing over the top just before eating.
Notes
- Use fresh or frozen corn based on availability—both work well.
- To make it spicier, add some cayenne pepper or jalapeño to the seasoning mix.
- For a dairy-free version, substitute cotija cheese with crumbled vegan cheese or omit it entirely.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to retain crispiness.
- Adding a pinch of smoked paprika enhances the smoky depth of flavor and pairs wonderfully with the lime and chili powder.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
Keywords: Mexican street corn, Brussels sprouts recipe, roasted Brussels sprouts, elote inspired dish, vegetarian side dish, cotija cheese, lime mayo sauce
