It was a chilly autumn evening when I first discovered the magic of Mexican Street Corn Brussels Sprouts. I had been craving something savory and comforting, and this dish caught my eye at a local farm-to-table restaurant. As soon as the server placed the vibrant, golden-hued Brussels sprouts on the table, I knew I was in for a treat.
The first bite was an explosion of flavors – the sweetness of the charred corn, the tanginess of the crumbled cotija cheese, the richness of the creamy sauce, and the slight bitterness of the roasted Brussels sprouts. It was a symphony of textures and tastes that had me reaching for more. The memory of that first experience has stuck with me ever since, and I’ve been on a mission to recreate the magic of Mexican Street Corn Brussels Sprouts in my own kitchen.
Why This Mexican Street Corn Brussels Sprouts Recipe Will Become Your Go-To
This Mexican Street Corn Brussels Sprouts recipe is special because it takes the beloved street food staple and elevates it with the addition of everyone’s favorite green veggie – Brussels sprouts. The result is a dish that’s both comforting and crave-worthy, with a unique twist that sets it apart from the typical Mexican street corn.
The Secret Behind Perfect Mexican Street Corn Brussels Sprouts
The key to making this recipe a success lies in the perfect balance of sweet, savory, and tangy flavors, as well as the right technique for roasting the Brussels sprouts. By charring the corn and Brussels sprouts to achieve that delightful caramelized crust, and then tossing them in a creamy, spice-infused sauce, you’ll end up with a dish that’s guaranteed to become a new family favorite.
Essential Ingredients You’ll Need
– Brussels sprouts: Trimmed and halved to ensure even cooking.
– Corn: Fresh or frozen kernels that will be charred to add a smoky, sweet flavor.
– Cotija cheese: A traditional Mexican cheese that adds a tangy, salty bite.
– Mayonnaise: The base for the creamy, luscious sauce that coats the Brussels sprouts and corn.
– Lime juice: Brightens the flavors and balances the richness of the dish.
– Chili powder: Provides a subtle heat and Southwestern flair.
– Garlic: Minced to infuse the sauce with its savory aroma.
– Salt and pepper: To season the dish to perfection.
Step-by-Step Mexican Street Corn Brussels Sprouts Instructions
Preparing Your Mexican Street Corn Brussels Sprouts
This Mexican Street Corn Brussels Sprouts recipe is a quick and easy weeknight dinner or a crowd-pleasing side dish. With just a few simple steps, you can have this flavorful and visually stunning dish on the table in under 30 minutes.
1- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2- Toss the halved Brussels sprouts and corn kernels with a drizzle of olive oil, salt, and pepper. Spread them out in a single layer on the prepared baking sheet.
3- Roast the Brussels sprouts and corn for 15-18 minutes, stirring halfway, until the sprouts are tender and the corn is lightly charred.
4- While the vegetables are roasting, whisk together the mayonnaise, lime juice, chili powder, and minced garlic in a small bowl.
5- Once the Brussels sprouts and corn are roasted, transfer them to a serving bowl and drizzle the creamy sauce over the top. Gently toss to coat everything evenly.
6- Sprinkle the crumbled cotija cheese over the Mexican Street Corn Brussels Sprouts and serve immediately, garnished with extra lime wedges if desired.
Pro Tips for Success
To ensure your Mexican Street Corn Brussels Sprouts turn out perfectly every time, here are a few pro tips:
– Roast the Brussels sprouts and corn at a high temperature to get that irresistible charred flavor.
– Don’t overcrowd the baking sheet – spread the vegetables out in a single layer for even cooking.
– Adjust the amount of chili powder to suit your spice preference. Start with a teaspoon and add more if you like it extra spicy.
– Be careful not to over-toss the Brussels sprouts and corn once the sauce is added, as you don’t want to break them down.
– Serve the Mexican Street Corn Brussels Sprouts immediately for the best texture and flavor.
Serving and Storing Your Mexican Street Corn Brussels Sprouts
Perfect Pairings for Mexican Street Corn Brussels Sprouts
This Mexican Street Corn Brussels Sprouts dish is incredibly versatile and can be enjoyed in a variety of ways. It makes a fantastic side dish for grilled meats, tacos, or fajitas, adding a fun and flavorful twist to your Mexican-inspired meal. It also works well as a vegetarian main course when served with a side of rice or quinoa.
For a complete feast, consider pairing the Mexican Street Corn Brussels Sprouts with a refreshing Margarita or an ice-cold Mexican beer. The bright, tangy flavors of the dish complement the citrusy or hoppy notes of these beverages perfectly.
Storage and Make-Ahead Tips
Fortunately, Mexican Street Corn Brussels Sprouts are easy to make ahead and store for later. Once the dish has cooled completely, transfer it to an airtight container and refrigerate for up to 4 days. When you’re ready to serve, simply reheat in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
If you’d like to get a head start on meal prep, you can roast the Brussels sprouts and corn in advance and store them separately in the fridge. Then, when you’re ready to assemble the dish, simply toss the roasted vegetables with the creamy sauce and sprinkle with the cotija cheese.
Variations and Dietary Adaptations for Mexican Street Corn Brussels Sprouts
Creative Mexican Street Corn Brussels Sprouts Variations
While the classic Mexican Street Corn Brussels Sprouts recipe is hard to beat, there are plenty of ways to put your own spin on this dish. For a pop of color, try adding diced red bell peppers or chopped fresh cilantro. You could also experiment with different cheeses, such as crumbled feta or shredded Oaxaca.
Seasonal variations are also a great way to keep this recipe fresh and exciting. In the summer, you could swap the Brussels sprouts for fresh, charred corn kernels. During the colder months, consider roasting the Brussels sprouts with a medley of other vegetables, like sweet potatoes or carrots.
Making Mexican Street Corn Brussels Sprouts Diet-Friendly
To make this dish more diet-friendly, you can make a few simple substitutions. For a lower-calorie version, use Greek yogurt in place of the mayonnaise in the sauce. For a dairy-free option, opt for a plant-based mayonnaise or a cashew-based cream sauce.
If you’re following a gluten-free diet, this recipe is already naturally gluten-free. Just be sure to check the labels on any packaged ingredients to ensure they’re certified gluten-free.
Frequently Asked Questions
Q: Can I use frozen Brussels sprouts for this recipe?
A: Absolutely! Frozen Brussels sprouts work great in this recipe. Just be sure to thaw them completely and pat them dry before tossing them with the oil and roasting.
Q: How can I make this recipe spicier?
A: To amp up the heat, you can increase the amount of chili powder in the sauce or add a diced jalapeño or serrano pepper to the roasted vegetables.
Q: Can I make this dish in advance?
A: Yes, you can prepare the Mexican Street Corn Brussels Sprouts in advance. Roast the vegetables and make the sauce, then store them separately in the refrigerator. When ready to serve, simply toss everything together and reheat in the oven.
Q: How many people does this recipe serve?
A: This recipe serves 4-6 people as a side dish. If you’re serving it as a main course, it should feed 2-3 people.
Q: What if I don’t have cotija cheese?
A: If you can’t find cotija cheese, you can substitute crumbled feta or queso fresco. The flavor will be slightly different, but the dish will still be delicious.
Mexican Street Corn Brussels Sprouts
- Total Time: 20
- Yield: 4
- Diet: Vegetarian
Description
These Mexican Street Corn Brussels Sprouts are a delicious and easy twist on a classic veggie dish. Roasted brussels sprouts are tossed in a creamy, zesty sauce with charred corn for a flavor-packed side that’s perfect for busy weeknights.
Ingredients
– 1 lb brussels sprouts, trimmed and halved
– 2 tbsp olive oil
– 1 cup fresh or frozen corn kernels
– 1/4 cup mayonnaise
– 1/4 cup crumbled cotija cheese
– 2 tbsp lime juice
– 1 tsp chili powder
– 1/2 tsp garlic powder
– Salt and pepper to taste
Instructions
1. 1. Preheat oven to 400°F. Toss brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes, until tender and lightly browned.
2. 2. In a skillet over medium-high heat, cook the corn until charred, about 5 minutes.
3. 3. In a large bowl, combine the roasted brussels sprouts, charred corn, mayonnaise, cotija cheese, lime juice, chili powder, and garlic powder. Toss to coat evenly.
4. 4. Serve warm and enjoy!
Notes
For a vegan version, use a plant-based mayo and skip the cotija cheese. You can also add diced jalapeño or hot sauce for extra heat.
- Prep Time: 5
- Cook Time: 15
- Category: Side Dish
- Method: Baking, Stovetop
- Cuisine: Mexican
Conclusion
Mexican Street Corn Brussels Sprouts is a flavor-packed recipe that’s sure to become a new family favorite. The combination of crispy, charred Brussels sprouts and sweet, smoky corn, all tossed in a creamy, tangy sauce, is simply irresistible. Whether you serve it as a side dish or a main course, this recipe is guaranteed to impress.
So what are you waiting for? Give this Mexican Street Corn Brussels Sprouts recipe a try and let me know what you think! I’d love to hear your feedback and see how you’ve put your own spin on this delicious dish.
