Welcome to a delightful culinary adventure where we’re merging two of my all-time favorite things: vibrant Mexican street food and the humble Brussels sprout. Today, I’m thrilled to share with you my recipe for Mexican Street Corn Brussels Sprouts. Growing up in the lively, food-loving atmosphere of my Mexican-American household, I was always surrounded by dishes that were both colorful and bursting with flavor. Now, living in Charleston with my husband Marco and our golden retriever Biscuit, I find joy in recreating those cherished memories while adding a unique twist. This dish is a beautiful fusion of nostalgia and creativity, designed to bring the essence of a bustling Mexican street right to your dining table.
Table of Contents
Why You’ll Love This Mexican Street Corn Brussels Sprouts
If you’re anything like me, you appreciate recipes that are not only simple but also packed with flavor. This Mexican Street Corn Brussels Sprouts dish is precisely that. The Brussels sprouts are roasted to perfection, offering a delightful caramelized crunch. They’re then dressed with a creamy, tangy sauce that mirrors the flavors of elote, or Mexican street corn. The combination of spicy, creamy, and cheesy is sure to please even the pickiest eaters. Plus, it’s a fantastic way to introduce more vegetables into your meals without sacrificing taste. Imagine a side dish that captures the spirit of street vendors in Mexico City, where I’ve spent many afternoons as a child, eagerly waiting to savor every bite. This dish has quickly become a favorite at our family gatherings, reminiscent of those bustling family dinners back in Asheville.
Ingredients You’ll Need for This Mexican Street Corn Brussels Sprouts
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup mayonnaise (substitute with Greek yogurt for a lighter option)
- 1 tablespoon lime juice
- 1/4 cup crumbled cotija cheese (substitute with feta if unavailable)
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon chili powder
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/4 cup corn kernels (fresh or frozen)
Nutrition Facts
- Calories: 210 per serving
- Protein: 5g
- Fat: 15g
- Carbohydrates: 15g
- Fiber: 4g
- Sugar: 3g
- Sodium: 320mg
Spice Up Your Side Dish with Mexican Street Corn Brussels Sprouts
Learn how to make delicious Mexican Street Corn Brussels Sprouts. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup mayonnaise (substitute with Greek yogurt for a lighter option)
- 1 tablespoon lime juice
- 1/4 cup crumbled cotija cheese (substitute with feta if unavailable)
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon chili powder
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/4 cup corn kernels (fresh or frozen)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the halved Brussels sprouts with olive oil, smoked paprika, garlic powder, salt, and pepper. Ensure each sprout is evenly coated.
- Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until they’re tender and golden brown, shaking the pan halfway through to ensure even cooking.
- While the Brussels sprouts are roasting, prepare the sauce. In a small bowl, mix together the mayonnaise (or Greek yogurt), lime juice, cotija cheese, chopped cilantro, and chili powder. Stir until well combined and set aside.
- Heat a small skillet over medium heat and add the butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant. Add the corn kernels and cook for an additional 3-4 minutes until the corn is slightly charred.
- Once the Brussels sprouts are done roasting, transfer them to a serving dish. Drizzle with the prepared sauce and top with the sautéed corn.
- Garnish with extra crumbled cotija cheese and cilantro if desired. Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Mexican Street Corn Brussels Sprouts
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the halved Brussels sprouts with olive oil, smoked paprika, garlic powder, salt, and pepper. Ensure each sprout is evenly coated.
- Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until they’re tender and golden brown, shaking the pan halfway through to ensure even cooking.
- While the Brussels sprouts are roasting, prepare the sauce. In a small bowl, mix together the mayonnaise (or Greek yogurt), lime juice, cotija cheese, chopped cilantro, and chili powder. Stir until well combined and set aside.
- Heat a small skillet over medium heat and add the butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant. Add the corn kernels and cook for an additional 3-4 minutes until the corn is slightly charred.
- Once the Brussels sprouts are done roasting, transfer them to a serving dish. Drizzle with the prepared sauce and top with the sautéed corn.
- Garnish with extra crumbled cotija cheese and cilantro if desired. Serve immediately and enjoy!
Tips for Making the Best Mexican Street Corn Brussels Sprouts
Having spent countless hours in the kitchen with my abuela, I’ve learned a few tricks that can make a world of difference. First, when roasting Brussels sprouts, don’t overcrowd the pan. Giving them space allows them to roast evenly and develop that lovely caramelization. Also, feel free to adjust the spice level by varying the amount of chili powder — a little more if you’re feeling adventurous! My abuela always emphasized tasting as you go, a lesson that’s stuck with me and one I recommend for perfect seasoning.
Serving Suggestions and Pairings
This dish is incredibly versatile. It pairs wonderfully with grilled meats like chicken or steak, capturing the essence of a summer barbecue. For a vegetarian meal, serve it alongside a hearty grain bowl or a simple quinoa salad. The vibrant flavors of the Brussels sprouts are a fantastic contrast to the earthy tones of legumes or grains. I often serve it as a side during family gatherings, where its colorful presentation always draws compliments and curious glances.
Storage and Reheating Tips
If you happen to have leftovers (though I doubt you will!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and warm in a 350°F oven for about 10 minutes. This method helps maintain their crispy texture. If you’re in a hurry, a quick zap in the microwave will do, but they might lose some of their crispiness.
Frequently Asked Questions
What are the main ingredients for Mexican Street Corn Brussels Sprouts?
The main ingredients for Mexican Street Corn Brussels Sprouts include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Mexican Street Corn Brussels Sprouts?
The total time to make Mexican Street Corn Brussels Sprouts includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Mexican Street Corn Brussels Sprouts ahead of time?
Yes, Mexican Street Corn Brussels Sprouts can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Mexican Street Corn Brussels Sprouts?
Mexican Street Corn Brussels Sprouts pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Mexican Street Corn Brussels Sprouts suitable for special diets?
Depending on the ingredients used, Mexican Street Corn Brussels Sprouts may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Creating this Mexican Street Corn Brussels Sprouts dish has been a delightful journey that bridges my past and present. It’s a recipe that embodies the vibrant, communal spirit of my upbringing while embracing the creativity I’ve found in my own kitchen. Through CookingRecipesNow, I hope to inspire you to explore new flavors and discover the joy of cooking, just as I have. Whether you’re preparing a quick weeknight dinner or looking for a dish to elevate your next gathering, I trust this recipe will bring a touch of warmth and excitement to your table. Happy cooking!
