Description
A delicious and flavorful dish combining Brussels sprouts with the vibrant flavors of Mexican street corn.
Ingredients
Scale
- 2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons 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)
- 1/2 cup crumbled cotija cheese
- 1/4 cup mayonnaise
- 1 tablespoon 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 evenly coated.
- Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are golden brown and crispy, stirring halfway through.
- While the Brussels sprouts are roasting, heat a small skillet over medium heat. Add the corn and cook for about 5 minutes, stirring occasionally, until heated through and slightly charred. Remove from heat.
- In a small bowl, mix together the mayonnaise, lime juice, and cayenne pepper (if using).
- Once the Brussels sprouts are done roasting, remove them from the oven and transfer to a serving bowl. Add the charred corn, cotija cheese, and the mayonnaise mixture. Toss gently to combine.
- Top with fresh cilantro before serving.
Notes
- For a spicier version, add diced jalapeños or a dash of hot sauce to the mayonnaise mixture.
- Substitute feta cheese for cotija for a different flavor profile, or use nutritional yeast for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg