There’s nothing quite like the joy of biting into a perfectly roasted Brussels sprout, especially when it’s transformed into a Mexican Street Corn-inspired dish. Imagine the crunchiness of the sprouts, kissed by rich flavors of lime, chili, and creamy cheese. The aroma wafts through your kitchen, beckoning everyone to gather around as if you’re hosting a lively fiesta.
I remember the first time I served these Mexican Street Corn Brussels Sprouts at a family gathering. My cousin, who swears he only eats pizza, took one bite and declared them “life-changing.” It was a culinary miracle that turned skeptics into fans, and now they’re a staple at every potluck. Whether it’s Taco Tuesday or just another Wednesday night, this dish promises to elevate any occasion with its zesty flair.
Why You'll Love This Recipe
- These Mexican Street Corn Brussels Sprouts are simple to prepare and bursting with flavor
- They look stunning on a plate and are perfect for sharing
- The combination of spicy and creamy will leave your taste buds dancing with joy
- Ideal for any gathering or as an exciting side dish for weeknight dinners
When I first laid eyes on these sprouts ready for roasting, my heart skipped a beat! The golden hue from the charred edges mingled with fresh cilantro made for an Instagram-worthy moment that could tempt even the most discerning foodies.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Brussels Sprouts: Select firm sprouts; they should feel heavy in hand for optimal roasting.
- Corn Kernels: Fresh or frozen corn works well; just ensure they are sweet and juicy.
- Mayonnaise: Use full-fat mayo for creaminess; it brings all the flavors together beautifully.
- Lime Juice: Freshly squeezed lime juice adds zesty brightness; bottled just won’t cut it!
- Chili Powder: This spice is essential for that smoky flavor; feel free to adjust based on your heat tolerance.
- Queso Fresco: Crumbled queso fresco gives a nice salty kick; you can substitute feta if needed.
- Cilantro: Fresh cilantro enhances flavor; chop it finely to sprinkle on top before serving.
- Olive Oil: A drizzle of good-quality olive oil ensures crispiness during roasting.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to catch all those crispy bits.
Prepare the Brussels Sprouts: Trim the ends off each Brussels sprout and slice them in half lengthwise. Toss them in olive oil until coated evenly—this is where the magic begins!
Add Corn Kernels and Seasoning: In a large bowl, mix your halved sprouts with corn kernels, chili powder, salt, and pepper. Don’t be shy—get those hands in there!
Spread on Baking Sheet: Transfer the mixture onto your prepared baking sheet in a single layer. This ensures even roasting—no one likes soggy veggies!
Roast Until Golden Brown: Roast them in the preheated oven for about 20-25 minutes until golden brown and crispy. Your kitchen will smell divine!
Create the Sauce: While they roast, mix mayonnaise with lime juice in a small bowl. This creamy concoction will bring everything together beautifully!
Toss and Serve!: Once out of the oven, immediately toss your sprouts with the mayo mixture until well-coated. Sprinkle crumbled queso fresco and chopped cilantro over the top just before serving.
Serve these delightful Mexican Street Corn Brussels Sprouts warm as an appetizer or side dish at your next gathering! Trust me; everyone will be asking for seconds—my cousin still is!
You Must Know
- This recipe for Mexican Street Corn Brussels Sprouts combines the crunch of Brussels sprouts with classic Mexican flavors
- The smoky, spicy aroma will draw everyone to the kitchen
- Plus, it’s a healthy twist on a street food favorite that’s sure to impress guests!
Perfecting the Cooking Process
Start by roasting the Brussels sprouts until golden brown, then mix in the sauce while they’re hot. This ensures every sprout is coated and flavorful.
Add Your Touch
Feel free to swap Parmesan for feta, or add jalapeños for extra heat. Customize it based on your taste buds!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for crispy results!
Chef's Helpful Tips
- To achieve maximum flavor, char the Brussels sprouts slightly before adding sauce
- Always taste before serving; adjust spices according to preference
- Remember to serve immediately for that fresh street corn vibe!
I remember making this dish for a family get-together, and it vanished within minutes. Everyone loved the unique twist, and my cousin asked for the recipe twice!
FAQ
Can I use frozen Brussels sprouts?
Frozen Brussels sprouts work, but fresh ones yield better texture and flavor.
What can I substitute for mayonnaise?
Greek yogurt offers a lighter alternative while still keeping it creamy and delicious.
How do I make this dish vegan?
Swap mayo with vegan mayo or avocado; use nutritional yeast instead of cheese.
Delicious Mexican Street Corn Brussels Sprouts Recipe
- Total Time: 40 minutes
- Yield: Serves 4
Description
Experience the joy of perfectly roasted Brussels sprouts transformed into a vibrant dish inspired by Mexican street corn. With a delightful crunch and a burst of flavors from lime, chili, and creamy cheese, this recipe is sure to impress at any gathering. Whether you’re hosting Taco Tuesday or enjoying a casual weeknight dinner, these zesty Brussels sprouts will elevate your meal and have everyone asking for seconds.
Ingredients
- 1 lb Brussels sprouts, halved
- 1 cup corn kernels (fresh or frozen)
- 3 tbsp mayonnaise
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- ½ cup crumbled queso fresco (or feta)
- 2 tbsp chopped fresh cilantro
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss halved Brussels sprouts in olive oil, salt, and pepper until well-coated.
- Add corn kernels and chili powder to the bowl, mixing until combined.
- Spread the mixture evenly on the prepared baking sheet.
- Roast for 20-25 minutes until golden brown and crispy.
- In a small bowl, mix mayonnaise with lime juice.
- Once roasted, immediately toss the sprouts with the mayo mixture and top with crumbled queso fresco and cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 200
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
Keywords: - For extra heat, add diced jalapeños to the mix. - Substitute Greek yogurt for mayonnaise for a lighter option. - Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven for best results.