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Mexican Street Corn Brussels Sprouts Recipe

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★★★★★

4.9 from 124 reviews

A flavorful and vibrant recipe combining roasted Brussels sprouts with the classic flavors of Mexican street corn, featuring smoky spices, creamy lime-infused sauce, and crumbled cotija cheese for a deliciously savory side dish or light main course.

Ingredients

Scale

Vegetables and Basics

  • 1 pound Brussels sprouts, trimmed and halved
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 lime, cut into wedges (for serving)
  • 1/4 cup fresh cilantro, chopped

Seasonings

  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder

Oils and Sauces

  • 2 tablespoons olive oil
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice

Cheese

  • 1/2 cup crumbled cotija cheese

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot and ready for roasting the Brussels sprouts.
  2. Prepare Brussels Sprouts: Trim the stem ends of the Brussels sprouts and cut each in half lengthwise for even roasting and crispiness.
  3. Season Brussels Sprouts: In a large mixing bowl, toss the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper until they are well coated.
  4. Roast Brussels Sprouts: Spread the seasoned Brussels sprouts in a single layer on a baking sheet. Roast in the oven for 20-25 minutes, stirring halfway through to achieve even golden brown and crispy texture.
  5. Sauté Corn: While the sprouts roast, heat a medium skillet over medium heat. Add corn kernels and sauté for 5-7 minutes until the corn is heated through and slightly charred, then remove from heat to cool slightly.
  6. Prepare Sauce: In a small bowl, mix mayonnaise with lime juice, garlic powder, and a pinch of salt to make a creamy, tangy sauce.
  7. Combine Ingredients: Once Brussels sprouts are done roasting, allow them to cool for a few minutes. In a large serving bowl, combine them with the sautéed corn. Gently toss to mix.
  8. Add Sauce: Drizzle the prepared creamy sauce over the Brussels sprouts and corn mixture. Fold gently to coat everything evenly with the sauce.
  9. Garnish and Serve: Sprinkle crumbled cotija cheese and chopped cilantro over the top. Optionally, add more chili powder for extra spice. Transfer to a serving platter or bowl and serve warm, garnished with lime wedges.
  10. Final Touch: Squeeze fresh lime juice over just before serving for an added burst of fresh flavor.

Notes

  • Adjust the chili powder and smoked paprika levels to suit your preferred spice tolerance.
  • This dish works beautifully as a flavorful side or a light vegetarian main course.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days for best freshness.

Keywords: Mexican street corn Brussels sprouts, roasted Brussels sprouts, cotija cheese, smoky spices, vegetarian side dish, lime mayonnaise sauce

Find it online: https://deliciousdishspot.com/mexican-street-corn-brussels-sprouts-recipe/