Name: Mexican Street Corn Brussels Sprouts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 lb Brussels sprouts, halved; 1 cup sweet corn (fresh, frozen, or canned); 2 tbsp smoked paprika; 2 tbsp lime juice (freshly squeezed); 3 tbsp mayonnaise (or Greek yogurt); 1/2 cup cotija cheese (crumbled; feta works as a substitute); 1/4 cup fresh cilantro (chopped); 1 tsp chili powder; 2 tbsp olive oil; Salt and pepper to taste

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Mexican Street Corn Brussels Sprouts are a delightful culinary adventure that combines the vibrant flavors of street food with the healthy crunch of Brussels sprouts. Imagine the smoky aroma wafting through your kitchen as these little green gems roast to perfection, coated in a heavenly blend of spices and cheese. spice up your dishes This dish is perfect for impressing guests or simply indulging yourself on a cozy night in.

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Essential Ingredients
Let’s Make it Together
Perfecting the Cooking Process
Add Your Touch
Storing & Reheating
FAQ
Can I use frozen Brussels sprouts?
What cheese is best for this dish?
How do I make this recipe vegan?
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Every bite transports you to a bustling Mexican fiesta, with the sweet pops of corn and zesty lime dancing on your palate. Whether shared at a family gathering or enjoyed solo while binge-watching your favorite show, these Mexican Street Corn Brussels Sprouts promise an explosion of flavors that will keep you coming back for more. Spicy Gochujang Shrimp.

Why You'll Love This Recipe

You can whip up this dish in under 30 minutes, making it perfect for a quick weeknight dinner
The combination of spicy, sweet, and creamy flavors creates an unforgettable taste experience
These Brussels sprouts offer a stunning visual appeal with their vibrant colors, sure to impress anyone at your dinner table
Perfect as a side dish or appetizer, they fit seamlessly into any meal plan or occasion

I once brought these Mexican Street Corn Brussels Sprouts to a potluck, and let’s just say they vanished faster than my willpower at an all-you-can-eat buffet. For more inspiration, check out this Baked Pesto Spinach Meatballs recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Brussels Sprouts: Look for firm, compact sprouts with bright green leaves; freshness leads to better flavor.
Sweet Corn: Use fresh corn if available; frozen or canned can work in a pinch but check for quality.
Paprika: Opt for smoked paprika to bring depth to the dish; it enhances the overall flavor profile beautifully.
Lime Juice: Freshly squeezed lime juice provides essential acidity; bottled juice won’t have the same impact.
Mayonnaise: Adds creaminess; feel free to use Greek yogurt for a lighter version without sacrificing taste.
Cotija Cheese: This crumbly cheese is traditional; feta can be used for those who can’t find cotija.
Cilantro: Fresh cilantro brings brightness; adjust based on personal preference as some may dislike its flavor.
Chili Powder: A dash adds heat; adjust according to your spice tolerance.
Olive Oil: A drizzle helps achieve that perfect char while roasting the sprouts.
Salt and Pepper: Essential seasonings that enhance all the flavors in your dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 425°F (220°C). This high temperature ensures that our Brussels sprouts get perfectly crispy while remaining tender inside.

Prepare the Brussels Sprouts: Trim the stem ends off each sprout and remove any yellowed leaves. Halve them lengthwise for even cooking and maximum surface area.

Toss with Olive Oil and Spices: In a large bowl, combine halved Brussels sprouts with olive oil, paprika, salt, and pepper. Toss until every sprout is evenly coated; you want them glistening like they just came out of a spa!

Add Sweet Corn and Roast : Spread the seasoned sprouts on a baking sheet in a single layer. Add sweet corn scattered throughout. Roast for about 20-25 minutes until the sprouts are golden brown and crispy around the edges.

Mix in Creamy Dressing : While waiting for those beauties to roast, whisk together mayonnaise (or yogurt), lime juice, chili powder, and half of your cotija cheese in a bowl until smooth and creamy.

Toss Everything Together : Once the Brussels sprouts are done roasting and looking fabulous, toss them into the bowl with your creamy dressing. Mix until everything is well combined – oh boy!

Serve immediately garnished with remaining cotija cheese and fresh cilantro for that extra pizzazz. Enjoy these Mexican Street Corn Brussels Sprouts warm as an appetizer or alongside your favorite main course!

You Must Know

Mexican Street Corn Brussels Sprouts combine the crunch of sprouts with zesty flavors, creating a delightful dish
The smoky, cheesy essence tantalizes your taste buds, making it perfect for any gathering
This fun twist on a classic ensures everyone at your table will enjoy

Perfecting the Cooking Process

Cook the Brussels sprouts until crispy first, then add your street corn toppings for the best flavor blend.

Add Your Touch

Feel free to swap cheese varieties or add spices like chili powder for extra kick and personalization.

Storing & Reheating

Store in an airtight container to maintain freshness and reheat in the oven for a crispy texture.

Chef's Helpful Tips

To achieve maximum flavor, grill your Brussels sprouts instead of boiling them
Remember to season generously before cooking; it’s key!
Always serve immediately to maintain that delightful crunch and warmth that everyone loves

Cooking these Mexican Street Corn Brussels Sprouts brings back memories of summer barbecues with friends, where laughter mingled with delicious aromas wafting through the air. Grilled Mojo Chicken.

FAQ

Can I use frozen Brussels sprouts?

Yes, but fresh ones yield better texture and flavor in this recipe.

What cheese is best for this dish?

Cotija cheese offers authentic flavor, but feta or parmesan can work well too.

How do I make this recipe vegan?

Swap cheese for nutritional yeast and use olive oil instead of butter for a plant-based version. Cheese and Olive Bread.

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