Description
Mexican Street Corn Brussels Sprouts offer a delicious and vibrant twist on traditional roasted Brussels sprouts, combining the flavors of tangy lime, smoky chili, creamy cotija cheese, and charred corn for a colorful and flavorful side dish.
Ingredients
Scale
Brussels Sprouts
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- Salt and black pepper to taste
Dressing
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1 tablespoon lime juice
Toppings & Garnishes
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1/2 cup corn kernels (fresh, canned, or thawed from frozen)
- Lime wedges for serving
Instructions
- Preheat and Prepare Brussels Sprouts: Preheat your oven to 425°F (220°C). Toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated. Spread them out in a single layer on a baking sheet to ensure even roasting.
- Roast Brussels Sprouts: Roast the Brussels sprouts in the preheated oven for 20 to 25 minutes, flipping them halfway through the cooking time. Roast until they are crisp on the edges and golden brown.
- Make the Dressing: While the Brussels sprouts are roasting, whisk together the mayonnaise, sour cream, chili powder, smoked paprika, and lime juice in a small bowl to create a creamy, tangy dressing.
- Char the Corn: Heat a skillet over medium heat and cook the corn kernels for about 5 minutes, stirring occasionally, until they are slightly charred and fragrant, adding a smoky depth to the dish.
- Combine Ingredients: Once the Brussels sprouts are done roasting, transfer them to a large mixing bowl. Add the charred corn kernels and drizzle the creamy dressing over the top.
- Toss and Garnish: Toss everything together gently to coat the Brussels sprouts and corn evenly with the dressing. Sprinkle with crumbled cotija cheese and chopped cilantro for added flavor and freshness.
- Serve: Serve the Mexican Street Corn Brussels Sprouts warm with lime wedges on the side to squeeze over the top as desired for an extra burst of citrus brightness.
Notes
- To add extra heat, incorporate a pinch of cayenne pepper into the dressing or serve with your favorite hot sauce.
- For an alternative cooking method, you can air-fry the Brussels sprouts at 400°F for 15 minutes, shaking the basket halfway through for even cooking.
- Use fresh corn kernels during corn season for peak sweetness and flavor.
- This dish can be easily made gluten-free and vegetarian, accommodating a variety of dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 3g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg
