Spice Up Your Side Dish with Mexican Street Corn Brussels Sprouts
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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!
