Description
A delicious and unique dish combining the flavors of Mexican street corn with roasted Brussels sprouts.
Ingredients
Scale
- 1 lb Brussels sprouts, halved
- 2 tbsp olive oil
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper.
- Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes until golden brown and tender.
- In a separate pan, sauté the corn kernels over medium heat until they are slightly charred.
- In a small bowl, mix together the mayonnaise, lime juice, chili powder, and a pinch of salt.
- Once the Brussels sprouts are done, combine them with the sautéed corn and the mayonnaise mixture.
- Top with crumbled cotija cheese and fresh cilantro before serving.
Notes
- For a spicier version, add more chili powder or diced jalapeños.
- This dish can be served warm or at room temperature.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Mexican Street Corn Brussels Sprouts, Brussels sprouts recipe, Mexican cuisine, vegetarian side dish