Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish

Mexican Street Corn Brussels Sprouts are a delightful fusion of flavors that will elevate your vegetable game to new heights. Imagine the smoky, spicy essence of traditional Mexican street corn, combined with the crispy, tender texture of Brussels sprouts. This dish not only tantalizes your taste buds but also brings a vibrant splash of color to your table. Originating from the bustling streets of Mexico, elote, or street corn, is a beloved snack that has inspired countless variations. In this recipe, I’ve taken that classic and given it a fresh twist, making it a perfect side dish for any occasion.

People adore Mexican Street Corn Brussels Sprouts for their unique combination of flavors and textures. The charred, slightly sweet Brussels sprouts are coated in a creamy, zesty sauce, topped with crumbled cheese and a sprinkle of chili powder, creating a mouthwatering experience that is both satisfying and convenient. Whether you’re hosting a dinner party or simply looking to spice up your weeknight meals, this dish is sure to impress. Join me as we dive into this delicious recipe that celebrates the best of both worlds!

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup crumbled cotija cheese
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges (for serving)

Preparing the Brussels Sprouts

First things first, let’s get those Brussels sprouts ready. I love the way they transform when roasted, so let’s make sure we prep them properly.

1. Preheat your oven to 425°F (220°C). This high temperature is key to getting that perfect crispy exterior.
2. While the oven is heating up, take your Brussels sprouts and trim the ends. Make sure to remove any yellow or damaged leaves. Then, cut them in half lengthwise. This will help them cook evenly and allow for more surface area to get that delicious caramelization.
3. In a large mixing bowl, toss the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper. Make sure every sprout is well-coated with the oil and spices. This is where the flavor starts to build!

Roasting the Brussels Sprouts

Now that our Brussels sprouts are prepped and seasoned, it’s time to roast them to perfection.

1. Spread the seasoned Brussels sprouts in a single layer on a baking sheet. Make sure they’re not overcrowded; this will help them roast rather than steam.
2. Place the baking sheet in the preheated oven and roast for about 20-25 minutes. Halfway through, give them a good stir to ensure even cooking. You want them to be golden brown and crispy on the outside while tender on the inside.
3. While the Brussels sprouts are roasting, let’s prepare the corn. If you’re using fresh corn, you’ll want to cut the kernels off the cob. If you’re using frozen corn, just measure out a cup and set it aside. Canned corn should be drained and rinsed.

Cooking the Corn

Now that the Brussels sprouts are in the oven, let’s focus on the corn. This will add a sweet and juicy element to our dish.

1. In a medium skillet over medium heat, add a splash of olive oil. Once the oil is hot, add the corn kernels. If you’re using fresh corn, you’ll want to sauté it for about 5-7 minutes until it’s tender and slightly charred. If you’re using frozen corn, just cook until heated through, about 3-4 minutes.
2. Once the corn is cooked, remove it from the heat and set it aside. This will be mixed in with the Brussels sprouts later, adding a delightful sweetness to the dish.

Making the Sauce

Now, let’s whip up a creamy sauce that will tie all the flavors together. This sauce is inspired by the traditional Mexican street corn elote, and it’s super easy to make!

1. In a small bowl, combine the mayonnaise, lime juice, garlic powder, and a pinch of salt. Mix well until everything is combined. This sauce will add a creamy, tangy flavor that complements the roasted Brussels sprouts and sweet corn perfectly.
2. Once the sauce is ready, taste it and adjust the seasoning if necessary. You can add more lime juice for tang or more garlic powder for a stronger flavor.

Assembling the Dish

Now that we have all our components ready, it’s time to bring everything together!

1. Once the Brussels sprouts are done roasting, remove them from the oven and let them cool for a couple of minutes. You want them to be hot but not so hot that you can’t handle them.
2. In a large serving bowl, combine the roasted Brussels sprouts and the sautéed corn. Gently toss

   

   Conclusion:

   In summary, this Mexican Street Corn Brussels Sprouts recipe is an absolute must-try for anyone looking to elevate their vegetable game! The combination of crispy Brussels sprouts, zesty lime, and creamy cotija cheese creates a flavor explosion that will have your taste buds dancing. Not only is it a delicious side dish, but it also makes for a fantastic appetizer or even a light main course when paired with your favorite protein.

   Feel free to get creative with serving suggestions! You can add a sprinkle of chili powder for an extra kick, or swap out the cotija for feta cheese if you prefer. For a vegan option, simply replace the cheese with a dairy-free alternative and use a plant-based mayo. The possibilities are endless, and I encourage you to make this recipe your own!

   I can’t wait for you to try this Mexican Street Corn Brussels Sprouts recipe! Once you do, please share your experience with me. I’d love to hear how you customized it and what your friends and family thought. Trust me, this dish is sure to impress, and I’m excited for you to enjoy it as much as I do!

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   Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish

   A deliciously roasted Brussels sprouts and corn dish, enhanced with a creamy lime sauce and topped with cotija cheese and fresh cilantro. Perfect as a side or a vegetarian main!

   Prep Time15 minutes

   Cook Time30 minutes

   Total Time45 minutes

   Category: Appetizer

   Yield: 4 servings

   Save This Recipe

   Ingredients

   • 1 pound Brussels sprouts, trimmed and halved
   • 2 tablespoons olive oil
   • 1 teaspoon chili powder
   • 1 teaspoon smoked paprika
   • Salt and pepper, to taste
   • 1 cup corn kernels (fresh, frozen, or canned)
   • 1/2 cup crumbled cotija cheese
   • 1/4 cup mayonnaise
   • 1 tablespoon lime juice
   • 1 teaspoon garlic powder
   • 1/4 cup chopped fresh cilantro
   • 1 lime, cut into wedges (for serving)

   Instructions

   1. Preheat your oven to 425°F (220°C).
   2. Trim the ends of the Brussels sprouts, remove any yellow or damaged leaves, and cut them in half lengthwise.
   3. Toss the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper in a large mixing bowl.
   4. Spread the seasoned Brussels sprouts in a single layer on a baking sheet.
   5. Roast for about 20-25 minutes, stirring halfway through, until golden brown and crispy.
   6. In a medium skillet over medium heat, add a splash of olive oil and the corn kernels.
   7. Sauté fresh corn for 5-7 minutes or frozen corn for 3-4 minutes until heated through.
   8. In a small bowl, combine mayonnaise, lime juice, garlic powder, and a pinch of salt. Mix well and adjust seasoning to taste.
   9. Once the Brussels sprouts are done, let them cool slightly.
   10. In a large serving bowl, combine the roasted Brussels sprouts and sautéed corn. Drizzle with the creamy sauce and sprinkle with cotija cheese and cilantro. Toss gently.
   11. Serve warm with lime wedges on the side.

   Notes

   • This dish can be served as a side or a main vegetarian dish.
   • Feel free to adjust the spices according to your taste.
   • For a spicier kick, add some diced jalapeños or a dash of hot sauce to the sauce.