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