The vibrant aroma of roasted Brussels sprouts fills the kitchen, mingling with the tantalizing scent of cumin and lime. Just imagine biting into that perfect morsel, where smoky char meets creamy, tangy goodness—yes, that’s Mexican Street Corn Brussels Sprouts for you, and it’s a flavor explosion waiting to happen.
Growing up, my family had a knack for turning every meal into an event. I remember the first time I made these Brussels sprouts for a barbecue; I was convinced they’d steal the show from the burgers. Spoiler alert: they did! Let’s dive into this exciting recipe that’s sure to become your new favorite side dish.
Why You'll Love This Recipe
- This delightful Mexican Street Corn Brussels Sprouts recipe is incredibly easy to whip up on busy weeknights
- The flavor profile is a zesty mix of smokiness and sweetness that dances on your palate
- Visually, it transforms ordinary sprouts into stunning golden bites that impress any guest
- Perfect for taco night or as a standalone dish at gatherings
Everyone at my dinner party raved about these sprouts, asking for seconds before I even sat down to eat!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Brussels Sprouts: Choose firm, green heads; smaller ones tend to be sweeter and less bitter.
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Corn Kernels: Fresh or frozen corn works well; opt for sweet corn for an authentic taste.
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Mayonnaise: A creamy base that helps bring all flavors together; use full-fat for richness.
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Lime Juice: Freshly squeezed lime juice adds tanginess; avoid bottled lime juice if possible.
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Chili Powder: Look for a good quality chili powder; it adds depth and warmth to the dish.
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Queso Fresco: This crumbly cheese brings a salty bite; you can substitute feta if needed.
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Cilantro: Fresh cilantro adds brightness and color; feel free to omit if you’re not a fan.
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Olive Oil: Use extra virgin for drizzling over the Brussels sprouts before roasting.
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Salt & Pepper: Essential seasonings to enhance all flavors in this dish.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Veggies: Start by preheating your oven to 425°F (220°C). While it warms up, rinse your Brussels sprouts under cold water and trim off any brown edges. Cut them in half lengthwise.
Toss with Olive Oil and Seasoning: In a mixing bowl, toss the halved Brussels sprouts with olive oil, salt, pepper, and half of your chili powder. Spread them out on a baking sheet in a single layer.
Roast Until Golden Brown: Place the baking sheet in the oven and roast for about 20 minutes until they’re golden brown and crispy on the edges. Give them a stir halfway through so they cook evenly.
Add Corn and Flavorings: After 20 minutes, take out the sprouts and add corn kernels on top. Drizzle with mayonnaise, lime juice, and sprinkle remaining chili powder over everything. Toss gently to combine.
Return to Oven for Finishing Touches: Return the baking sheet to the oven and roast for an additional 5-7 minutes until everything is heated through and slightly caramelized.
Top It Off!: Once done roasting, remove from the oven. Sprinkle queso fresco and chopped cilantro over your Mexican Street Corn Brussels Sprouts just before serving. Enjoy those savory bites!
Now you have a dish that not only looks gorgeous but tastes like heaven too! Whether you’re hosting friends or simply treating yourself after a long day, these flavorful little gems will definitely make an impression—and maybe even start some debates about whether veggies can truly be considered comfort food!
You Must Know
- This delightful twist on Mexican street corn brings a unique flair to Brussels sprouts
- The crunchy texture and smoky flavor create a mouthwatering experience, making it a standout dish for gatherings or weeknight dinners
- It’s an easy recipe that guarantees impressive results!
Perfecting the Cooking Process
Start by roasting the Brussels sprouts until they’re crispy, then add your toppings while they’re still warm for maximum flavor absorption.
Add Your Touch
Feel free to experiment with different cheeses or spices to make this dish your own. A sprinkle of chili powder can add an extra kick!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through to retain crispiness.
Chef's Helpful Tips
- To achieve perfectly roasted Brussels sprouts, ensure they are evenly spaced on the baking sheet
- If you want a creamier texture, consider adding a dollop of Greek yogurt before serving
- Don’t forget to taste and adjust seasoning as you go!
Sharing this recipe with friends led to unexpected compliments; they couldn’t believe how delicious Brussels sprouts could be when given the street corn treatment!
FAQ
Can I use frozen Brussels sprouts for this recipe?
Yes, but fresh Brussels sprouts yield better texture and flavor.
What can I substitute if I don’t have cotija cheese?
Feta cheese is a great alternative that adds similar savory notes.
How do I make this dish vegan-friendly?
Replace cheese with nutritional yeast and use olive oil instead of butter for flavor.
Mexican Street Corn Brussels Sprouts
- Total Time: 37 minutes
- Yield: Serves 4
Description
Mexican Street Corn Brussels Sprouts are a vibrant and delicious twist on a classic side dish. Roasted to perfection, these sprouts boast a smoky flavor complemented by sweet corn, creamy mayonnaise, zesty lime, and a sprinkle of queso fresco. This easy recipe is perfect for taco nights or as a show-stopping addition to any gathering. Enjoy bites that are irresistibly crispy, tangy, and packed with flavor!
Ingredients
- 1 lb Brussels sprouts, halved
- 1 cup corn kernels (fresh or frozen)
- 1/4 cup mayonnaise
- 2 tbsp freshly squeezed lime juice
- 2 tsp chili powder
- 1/4 cup queso fresco, crumbled
- 2 tbsp fresh cilantro, chopped
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Rinse and halve Brussels sprouts.
- Toss the halved sprouts with olive oil, salt, pepper, and half the chili powder in a bowl. Spread in a single layer on a baking sheet.
- Roast for 20 minutes until golden brown and crispy; stir halfway through.
- Remove from oven, add corn kernels, drizzle with mayonnaise and lime juice, sprinkle with remaining chili powder; toss gently.
- Return to oven for an additional 5-7 minutes until heated through.
- Top with queso fresco and cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 205
- Sugar: 3g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg
Keywords: Store leftovers in an airtight container in the fridge for up to three days. Reheat at 350°F (175°C) for optimal crispiness. Feel free to substitute feta cheese for queso fresco or experiment with other spices for added kick.
