Description
Mexican Street Corn Brussels Sprouts are a vibrant and flavorful side dish that combines the smoky richness of roasted Brussels sprouts with the creamy tang of street corn toppings. This dish is perfect for any occasion, from casual family dinners to festive gatherings. With each bite, you’ll experience a delightful mix of textures and flavors, making it an unforgettable addition to your table.
Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1 cup corn kernels (fresh or frozen)
- ¼ cup mayonnaise
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp chili powder
- Salt and pepper to taste
- ¼ cup crumbled queso fresco or feta cheese
- 2 tbsp chopped fresh cilantro (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Spread Brussels sprouts on a baking sheet in a single layer. Roast for about 20 minutes until golden brown and tender, tossing halfway through.
- In the last 5 minutes of roasting, add corn kernels to the baking sheet.
- While roasting, whisk together mayonnaise, lime juice, chili powder, salt, and pepper in a small bowl until smooth.
- Once roasted, transfer Brussels sprouts and corn to a serving platter. Drizzle with the creamy sauce and sprinkle with crumbled cheese and cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg
Keywords: - For added heat, mix in extra chili powder or diced jalapeños. - Substitute mayo with Greek yogurt for a lighter version. - Leftovers can be stored in an airtight container in the fridge for up to three days; reheat in the oven for maximum crispiness.