Description
Elevate your dining experience with Mexican Street Corn Brussels Sprouts, a delightful side dish that beautifully marries crispy roasted Brussels sprouts with the sweetness of corn. This recipe features a creamy sauce and zesty toppings, creating a flavor-packed dish that is perfect for gatherings or a simple weeknight dinner. The stunning contrast of textures—from crunchy Brussels to tender corn—paired with vibrant spices and fresh lime will surely impress your family and friends. Quick to prepare and visually appealing, this colorful medley promises to be a favorite at any table.
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges (for serving)
Instructions
- Preheat your oven to 425°F (220°C).
- Trim and halve the Brussels sprouts. In a large mixing bowl, toss them with olive oil, chili powder, smoked paprika, salt, and pepper.
- Spread the Brussels sprouts in a single layer on a baking sheet and roast for 20-25 minutes until crispy.
- Meanwhile, sauté corn kernels in a skillet over medium heat for about 5-7 minutes until slightly charred.
- In a small bowl, mix mayonnaise, lime juice, garlic powder, and salt to create the sauce.
- Combine roasted Brussels sprouts and sautéed corn in a serving bowl. Drizzle with the creamy sauce and toss gently.
- Garnish with chopped cilantro and serve warm with lime wedges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking and Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 10mg