Mexican Street Corn Brussels Sprouts
Mexican Street Corn Brussels Sprouts is a vibrant and flavorful dish that transforms classic Brussels sprouts into a delightful side. This recipe combines crispy roasted Brussels sprouts with sweet corn, coated in a creamy sauce and topped with fresh cilantro and zesty lime. Perfect for any occasion, from casual dinners to festive gatherings, this dish is both nutritious and visually appealing. With its unique flavor profile and easy preparation, it’s sure to impress your guests and elevate your culinary repertoire.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup corn kernels (fresh or frozen)
- 2 tablespoons olive oil
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- Salt and pepper, to taste
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Optional toppings: crumbled feta cheese, chopped cilantro
Instructions
- Preheat the oven to 425°F (220°C).
- Trim and halve the Brussels sprouts. In a mixing bowl, toss them with olive oil, chili powder, smoked paprika, salt, and pepper.
- Spread the Brussels sprouts on a baking sheet in a single layer and roast for 20-25 minutes until crispy.
- In a skillet over medium heat, sauté the corn for about 5-7 minutes until heated through.
- In a small bowl, mix mayonnaise, lime juice, garlic powder, and salt to create the creamy sauce.
- Combine the roasted Brussels sprouts with sautéed corn in a serving bowl. Drizzle with the creamy sauce and top with feta cheese and cilantro.
- Serve warm with lime wedges for an added zing.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 5mg