The first time I took a bite of Mexican Street Corn Brussels Sprouts, I felt like my taste buds were throwing a fiesta. Imagine sweet, charred corn mingling with the earthy crunch of Brussels sprouts, all wrapped in a creamy, zesty sauce that makes you want to dance! This dish isn’t just food; it’s an experience, bringing together flavors that transport you straight to the vibrant streets of Mexico.
I remember serving this dish at a family gathering where everyone was skeptical about Brussels sprouts. But once they tasted them smothered in that flavorful sauce, I could practically hear angels singing. It became the star of the evening, and everyone wanted seconds. This is the kind of dish you’ll want at every celebration, from casual weeknight dinners to lively summer barbecues!
Why You'll Love This Recipe
- The combination of flavors in Mexican Street Corn Brussels Sprouts offers a delightful twist on a classic favorite
- This dish is quick to prepare and uses simple ingredients that pack a punch
- Its colorful presentation makes it an eye-catching addition to any meal
- Plus, it’s versatile enough for any occasion—whether as a side or a main attraction!
Sharing this recipe with friends always brings laughter and compliments. Everyone insists they never knew Brussels sprouts could taste so good!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Brussels Sprouts: Choose firm, vibrant green sprouts for the best flavor and texture; remove any yellow leaves.
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Sweet Corn: Fresh or frozen corn works well; char it on the grill for added smokiness.
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Mayonnaise: Use full-fat mayonnaise for creaminess; it plays nicely with other flavors.
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Lime Juice: Freshly squeezed lime juice brightens up the dish; bottled juice just won’t cut it.
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Cotija Cheese: This crumbly cheese adds a salty kick; feel free to substitute feta if needed.
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Chili Powder: A sprinkle adds warmth; adjust according to how spicy you like your food.
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Cilantro: Fresh cilantro gives a burst of freshness; chop it finely for best flavor distribution.
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Olive Oil: A drizzle helps brown the Brussels sprouts beautifully while roasting them.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Those Veggies: Begin by preheating your oven to 425°F (220°C). While it’s heating up, rinse your Brussels sprouts and trim their stems before halving them for even cooking.
Char the Corn: If using fresh corn, grill it until slightly charred on all sides. If using frozen corn, sauté in a pan until heated through and lightly browned for extra flavor.
Create the Sauce: In a bowl, mix mayonnaise with lime juice and chili powder. Stir in crumbled Cotija cheese until everything is well-combined and creamy—your taste buds will thank you!
Toss It All Together: In a large mixing bowl, combine halved Brussels sprouts with charred corn. Drizzle with olive oil and season generously with salt and pepper before tossing everything together thoroughly.
Roast to Perfection: Spread your mixture evenly on a baking sheet lined with parchment paper. Roast in the oven for about 25-30 minutes until Brussels sprouts are golden brown and crispy around the edges.
Add Final Touches: Once out of the oven, toss your roasted veggies with cilantro and drizzle more lime juice over them if desired. Serve warm and watch as they disappear like magic!
Now you’re ready to impress friends or family (or just yourself!) with this delightful recipe that transforms ordinary ingredients into something extraordinary! Enjoy every bite of your Mexican Street Corn Brussels Sprouts!
You Must Know
- These Mexican Street Corn Brussels Sprouts are not only delicious but also a delightful twist on traditional street corn
- The smoky, sweet, and spicy flavors come together to create a dish that is perfect for sharing (or not)
- Enjoy the crispy texture that makes each bite a party in your mouth!
Perfecting the Cooking Process
Start by roasting the Brussels sprouts until they are golden brown. This enhances their natural sweetness. Meanwhile, prepare the creamy sauce to drizzle over them for maximum flavor.
Add Your Touch
Feel free to customize by adding crumbled feta or jalapeños for extra kick. You can even switch up the spices based on your personal taste preferences.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for crispy results, or microwave briefly if you’re in a hurry.
Chef's Helpful Tips
- The key to perfecting these Mexican Street Corn Brussels Sprouts lies in balancing flavors and textures
- Ensure you’re using fresh ingredients
- This dish shines with high-quality corn and vibrant spices
- Don’t forget to let them roast until caramelized; it adds depth you won’t want to miss!
Sometimes I find myself reminiscing about the first time I made this dish—friends were skeptical at first but left raving about it. It was a delightful surprise when they asked for seconds!
FAQ
Can I use frozen Brussels sprouts for this recipe?
Yes, but fresh ones provide better texture and flavor.
What can I substitute for mayonnaise in the sauce?
Greek yogurt works wonderfully as a healthier alternative.
How spicy are these Mexican Street Corn Brussels Sprouts?
The spice level depends on how much chili powder you add; adjust to taste!
Mexican Street Corn Brussels Sprouts
- Total Time: 45 minutes
- Yield: Serves 4
Description
Mexican Street Corn Brussels Sprouts are a delicious fusion of flavors that will elevate your dining experience. This vibrant dish features roasted Brussels sprouts coated in a creamy, zesty sauce, complemented by sweet, charred corn and tangy lime. Perfect for any gathering, it transforms a classic veggie into a crowd-pleaser that even skeptics will love!
Ingredients
- 1 lb Brussels sprouts, halved
- 1 cup sweet corn (fresh or frozen)
- 1/3 cup full-fat mayonnaise
- 2 tbsp lime juice (freshly squeezed)
- 1/2 cup Cotija cheese, crumbled
- 1 tsp chili powder
- 1/4 cup fresh cilantro, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Rinse and trim Brussels sprouts, halving them for even roasting.
- Grill fresh corn until charred or sauté frozen corn until heated through.
- In a bowl, mix mayonnaise, lime juice, chili powder, and Cotija cheese until creamy.
- In a large bowl, combine halved Brussels sprouts and corn with olive oil, salt, and pepper. Toss well.
- Spread the mixture on a lined baking sheet and roast for 25-30 minutes until golden brown.
- Once roasted, toss with cilantro and add more lime juice if desired. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
