Description
A flavorful twist on traditional Mexican street corn, this dish combines roasted Brussels sprouts with corn, spices, and a creamy dressing.
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the halved Brussels sprouts with olive oil, chili powder, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- Spread the Brussels sprouts on a baking sheet in a single layer and roast for 20-25 minutes, or until they are golden brown and tender, stirring halfway through.
- While the Brussels sprouts are roasting, heat a small skillet over medium heat. Add the corn and sauté for about 5 minutes until heated through and slightly charred.
- In a separate bowl, mix together the mayonnaise, cotija cheese, lime juice, cilantro, and cayenne pepper (if using).
- Once the Brussels sprouts are done roasting, remove them from the oven and combine them with the sautéed corn.
- Drizzle the mayonnaise mixture over the Brussels sprouts and corn, tossing gently to combine.
- Serve warm, garnished with additional cotija cheese and cilantro if desired.
Notes
- For a vegan version, substitute the mayonnaise with a plant-based alternative and use nutritional yeast instead of cotija cheese.
- Add diced avocado or jalapeños for an extra kick and creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg