Description
A flavorful twist on traditional Brussels sprouts, inspired by Mexican street corn.
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup crumbled cotija cheese
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped green onions
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
- Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast in the oven for 20-25 minutes, or until they are golden brown and crispy, stirring halfway through.
- In a skillet over medium heat, add the corn kernels, chili powder, and cayenne pepper (if using). Sauté for 5-7 minutes until the corn is slightly charred.
- In a small bowl, mix together the mayonnaise and lime juice until smooth.
- Once the Brussels sprouts are done roasting, combine them with the sautéed corn in a large bowl. Drizzle the lime mayonnaise over the mixture and toss gently to combine.
- Sprinkle the cotija cheese, cilantro, and green onions on top before serving.
Notes
- For a smoky flavor, try adding a dash of smoked paprika to the Brussels sprouts before roasting.
- For a lighter version, substitute Greek yogurt for the mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting and Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg