A flavorful twist on traditional Brussels sprouts, inspired by Mexican street corn, combining spices, corn, and creamy dressing.
Author:Adriana Rose
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Side Dish
Method:Roasting
Cuisine:Mexican
Diet:Vegetarian
Ingredients
Scale
1 pound Brussels sprouts, trimmed and halved
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup corn kernels (fresh, frozen, or canned)
1/4 cup mayonnaise
1/4 cup crumbled cotija cheese
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1/4 teaspoon cayenne pepper (optional)
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, toss the halved Brussels sprouts with olive oil, chili powder, garlic powder, smoked paprika, salt, and pepper until well coated.
Spread the Brussels sprouts in a single layer on a baking sheet and roast for 20-25 minutes, or until they are golden brown and tender, stirring halfway through.
While the Brussels sprouts are roasting, heat a small skillet over medium heat. Add the corn kernels and sauté for about 5 minutes until heated through and slightly charred.
In a separate bowl, mix together the mayonnaise, cotija cheese, lime juice, cilantro, and cayenne pepper (if using).
Once the Brussels sprouts are done, remove them from the oven and combine them with the sautéed corn.
Drizzle the mayonnaise mixture over the Brussels sprouts and corn, tossing gently to combine.
Serve warm, garnished with additional cilantro and cotija cheese if desired.
Notes
For extra crunch, sprinkle some crushed tortilla chips on top before serving.
Substitute the cotija cheese with feta or Parmesan for a different flavor profile.