Description
Mexican Street Corn Brussels Sprouts are a delightful fusion of crispy Brussels sprouts and vibrant street corn flavors. Tossed in a creamy, zesty sauce and topped with crumbled cotija cheese, this dish bursts with flavor in every bite. Perfect for gatherings or as a standout side dish, you’ll find yourself making these irresistible sprouts again and again.
Ingredients
Scale
- 1 lb Brussels sprouts, halved
- 2 tbsp olive oil
- 1 cup corn kernels (fresh or frozen)
- 1/4 cup mayonnaise
- 2 tbsp lime juice (freshly squeezed)
- 1/3 cup cotija cheese, crumbled
- 1 tsp chili powder
- 1/4 cup cilantro, chopped
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine halved Brussels sprouts with olive oil, salt, and pepper until well-coated.
- Gently fold in corn kernels.
- Spread the mixture evenly on a baking sheet and roast for 20-25 minutes until golden brown.
- While roasting, whisk together mayonnaise, lime juice, chili powder, and cotija cheese in a small bowl.
- Once roasted, drizzle the creamy sauce over the Brussels sprouts and sprinkle with fresh cilantro before serving warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of recipe (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg