Mexican Street Corn Brussels Sprouts: A Delicious & Healthy Recipe

Mexican Street Corn Brussels Sprouts: A Delicious & Healthy Recipe

Author: Chef Elsa Prep Time: 15 min
Cook Time: 25 min Total Time: 40 min
Yield: 4 servings Category: Dishes Cuisine: Mexican Diet: Vegetarian

Description

Description A vibrant side dish that combines the creamy, tangy flavors of Mexican street corn with roasted Brussels sprouts for a delicious twist.

Ingredients

  • 1.5 lbs Brussels sprouts, trimmed and halved (or quartered if large)
  • 2 tablespoons olive oil
  • 1/4 cup mayonnaise
  • 1/4 cup Mexican crema (or sour cream)
  • 1/4 cup crumbled cotija cheese
  • 1/4 cup chopped cilantro
  • 1 lime, juiced
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • Optional garnish: extra cotija cheese, cilantro, lime wedges
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Instructions

  1. Preheat oven to 400°F (200°C).
  2. Wash and trim Brussels sprouts, halving or quartering them based on size.
  3. Toss Brussels sprouts with olive oil, salt, and pepper in a large bowl.
  4. Spread sprouts in a single layer on a baking sheet, using two if needed.
  5. Roast for 20–25 minutes, flipping halfway, until tender and browned.
  6. While the sprouts roast, make the dressing by whisking together mayonnaise, crema, lime juice, chili powder, smoked paprika, and cayenne (if using) in a small bowl.
  7. Taste and adjust seasoning as needed.
  8. Transfer roasted sprouts to a large bowl and drizzle with the dressing, tossing gently to coat.
  9. Add cotija cheese and cilantro, tossing lightly to distribute.
  10. Serve immediately, garnished with extra cotija, cilantro, and lime wedges if desired.

Notes

  1. Notes
  2. To keep the sprouts crisp, dress them right before serving. Any leftovers can be reheated to restore crispness.