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
Scale
- 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.