Description
Mexican Street Corn Brussels Sprouts offer a vibrant and flavorful twist to your vegetable side dish repertoire. Featuring crispy roasted Brussels sprouts combined with the creamy, zesty essence of elote, this dish is topped with crumbled cotija cheese and a touch of chili powder. It’s a delightful addition to any meal, whether you’re hosting friends or enjoying a cozy night in. This easy-to-make recipe will leave everyone at the table craving more!
Ingredients
Scale
- 1 lb fresh Brussels sprouts, halved
- 2 tbsp olive oil
- 1 cup sweet corn kernels (canned or frozen)
- 1/4 cup mayonnaise
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp chili powder
- 1/4 cup crumbled cotija cheese
- 2 tbsp chopped fresh cilantro
Instructions
- Preheat oven to 400°F (200°C).
- Toss halved Brussels sprouts in olive oil, salt, and pepper until evenly coated.
- Spread the Brussels sprouts on a baking sheet in a single layer and roast for 20-25 minutes until golden brown.
- In a bowl, mix mayonnaise, lime juice, chili powder, and sweet corn until well combined.
- Once the Brussels sprouts are roasted, fold in the corn mixture until evenly coated.
- Serve hot, garnished with cotija cheese and cilantro.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 215
- Sugar: 6g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 5mg