When life hands you Brussels sprouts, why not turn them into a delightful Mexican street corn-inspired dish? Imagine those vibrant green gems slathered in creamy goodness, topped with a sprinkle of cheese, and bursting with flavor that dances on your tongue. This is not just another vegetable side; it’s an experience that will make your taste buds sing and your friends question how they went through life without this recipe.
I remember the first time I attempted to whip up this dish for a family barbecue. The sun was shining, the grill was sizzling, and I thought to myself, “What could possibly go wrong?” Spoiler alert: everything went right! The moment my family took their first bites, it was pure magic. They were hooked, and what followed was a chorus of “YUM!” echoing throughout the backyard. This delightful fusion of Mexican street corn flavors with Brussels sprouts is perfect for summer picnics or cozy winter dinners. For more inspiration, check out this hearty dinner options recipe.
Why You'll Love This Recipe
- This recipe combines ease of preparation with explosive flavors that will impress any crowd
- You can customize the toppings to suit your taste preferences easily
- The vibrant colors create an eye-catching dish that’s sure to be the star of any table
- Perfect for entertaining or as a satisfying weeknight side dish that everyone will love
I once served this at a potluck, and let’s just say it vanished faster than my uncle’s famous chili.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Brussels Sprouts: Fresh ones are best; look for firm sprouts without yellowing leaves for optimal flavor.
- Corn (Fresh or Frozen): Sweet corn adds that authentic street corn flavor; frozen works too if fresh isn’t available.
- Mayonnaise: Use your favorite brand; it provides creaminess that binds all flavors together beautifully.
- Lime Juice: Freshly squeezed lime juice brightens up the dish and balances the richness perfectly.
- Chili Powder: Adds heat and depth; adjust according to your spice tolerance.
- Cotija Cheese: Crumbled on top for that classic tangy finish typical in Mexican street corn.
- Cilantro: Adds freshness and color; feel free to use parsley if you’re not a cilantro fan!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Prepare Your Brussels Sprouts
Start by preheating your oven to 400°F (200°C) while you rinse those Brussels sprouts under cool water. Trim off any brown edges and slice them in half for even roasting.
Roast Until Golden
Spread the halved Brussels sprouts on a baking sheet lined with parchment paper. Toss them lightly in olive oil, salt, and pepper before roasting for about 20-25 minutes until they are golden brown and tender.
Cook the Corn
If using fresh corn, cut the kernels off the cob after boiling them briefly until tender. For frozen corn, simply thaw it! In either case, sauté it on medium heat with some butter until beautifully caramelized.
Mix It Up!
In a large mixing bowl, combine roasted Brussels sprouts and sautéed corn. Add mayonnaise, lime juice, chili powder, and mix everything thoroughly until well coated—get ready for those aromatic wafts!
Top It Off
Transfer the mixture to a serving dish and sprinkle generously with crumbled Cotija cheese and chopped cilantro. Add extra lime wedges on the side for those who like an extra zing!
Serve & Enjoy
Finally, present your masterpiece at dinner or your next gathering! Watch as everyone digs in enthusiastically while you sit back proudly—your culinary prowess knows no bounds!
This delectable twist on Mexican street corn proves that even humble Brussels sprouts can shine like stars at any meal!
You Must Know
- This Mexican Street Corn Brussels Sprouts recipe makes veggies taste like a fiesta!
- The blend of flavors brings together sweet, spicy, and tangy notes, creating a dish that’s not only delicious but also visually appealing on your dinner table
- Perfect for impressing guests or spicing up a weeknight meal
Perfecting the Cooking Process
To achieve perfectly roasted Brussels sprouts, start by preheating your oven to 425°F. Toss the sprouts with oil and seasonings before roasting them for about 20-25 minutes until golden brown.
Add Your Touch
Feel free to swap out ingredients based on your preference; try adding crumbled feta cheese or jalapeños for an extra kick. You can also use different spices like smoked paprika for a deeper flavor.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, pop them back in the oven at 350°F for about 10 minutes to regain their crispiness.
Chef's Helpful Tips
- For perfectly crispy Brussels sprouts, ensure they are evenly spaced on the baking sheet to avoid steaming
- A sprinkle of lime juice right before serving enhances the corn’s sweetness and brightness
- Don’t skip the cotija cheese—it’s the secret ingredient that ties everything together!
Cooking this dish reminds me of a summer cookout where everyone was surprised by how much they loved Brussels sprouts. My cousin even asked if I had secretly added sugar—little did he know it was just that magical combination of flavors!
FAQ
Can I use frozen Brussels sprouts for this recipe?
Yes, but fresh ones yield better texture and flavor when roasted.
What other toppings can I add to my Mexican Street Corn Brussels Sprouts?
For more inspiration, check out this appetizers and snacks recipe.
Consider avocado slices or a drizzle of chipotle crema for added creaminess.
How can I make this dish vegan-friendly?
Simply omit the cotija cheese and replace it with nutritional yeast for a cheesy flavor.
Mexican Street Corn Brussels Sprouts
- Total Time: 40 minutes
- Yield: Serves 4
Description
Brussels sprouts get a flavorful twist in this Mexican Street Corn-inspired dish that combines vibrant, roasted sprouts with sweet corn, creamy mayonnaise, zesty lime, and tangy cotija cheese. Perfect for summer picnics or cozy dinners, this crowd-pleaser is sure to impress your guests and elevate your veggie game.
Ingredients
- 1 lb Brussels sprouts
- 1 cup corn (fresh or frozen)
- 1/3 cup mayonnaise
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- 1/4 cup crumbled cotija cheese
- 2 tbsp chopped cilantro
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the Brussels sprouts, trim, and slice them in half. Toss with olive oil, salt, and pepper.
- Spread the Brussels sprouts on a baking sheet lined with parchment paper and roast for 20-25 minutes until golden brown.
- If using fresh corn, boil briefly, then cut off kernels. For frozen corn, simply thaw. Sauté corn in butter over medium heat until caramelized.
- In a mixing bowl, combine roasted Brussels sprouts and sautéed corn with mayonnaise, lime juice, and chili powder.
- Transfer to a serving dish and top with crumbled cotija cheese and chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (160g)
- Calories: 210
- Sugar: 3g
- Sodium: 290mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 5mg
Keywords: For extra flavor, consider adding jalapeños or smoked paprika. Leftovers can be stored in an airtight container in the fridge for up to three days.
