Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish

Mexican Street Corn Brussels Sprouts are a delightful fusion of flavors that will elevate your vegetable game to new heights. Imagine the smoky, spicy essence of traditional Mexican street corn, combined with the crispy, tender texture of Brussels sprouts. This dish not only tantalizes your taste buds but also brings a vibrant splash of color to your table, making it a perfect side for any meal or a standout dish for gatherings.

Originating from the bustling streets of Mexico, elote, or Mexican street corn, is a beloved street food that has captured the hearts of many. The combination of grilled corn, creamy sauces, and zesty toppings has made it a staple in Mexican cuisine. By incorporating this iconic flavor profile into Brussels sprouts, we create a dish that pays homage to its roots while offering a unique twist that everyone can enjoy. People love Mexican Street Corn Brussels Sprouts for their irresistible taste, satisfying crunch, and the convenience of preparing them in just a few simple steps. Trust me, once you try this recipe, it will become a favorite in your household!

Ingredients:

• 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)
• 1/2 cup crumbled cotija cheese
• 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)

Preparing the Brussels Sprouts

1. Start by preheating your oven to 425°F (220°C). This high temperature will help us achieve that perfect crispy texture on the Brussels sprouts.
2. While the oven is heating, take your Brussels sprouts and trim off the stem ends. Then, cut them in half lengthwise. This will help them cook evenly and allow the flavors to penetrate better.
3. In a large mixing bowl, combine the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper. Toss everything together until the Brussels sprouts are well coated with the oil and spices. I love to use my hands for this part; it really helps to ensure that every sprout is evenly seasoned.

Roasting the Brussels Sprouts

1. Spread the seasoned Brussels sprouts in a single layer on a baking sheet. Make sure they are not overcrowded; this will help them roast rather than steam.
2. Place the baking sheet in the preheated oven and roast for about 20-25 minutes. Halfway through the cooking time, give them a good stir to ensure they brown evenly. You want them to be golden brown and crispy on the outside while tender on the inside.
3. While the Brussels sprouts are roasting, you can prepare the corn. If you’re using fresh corn, you’ll want to cut the kernels off the cob. If you’re using frozen corn, just measure out a cup and set it aside. Canned corn should be drained and rinsed.

Cooking the Corn

1. In a medium skillet over medium heat, add the corn kernels. If you’re using fresh corn, you might want to add a little bit of olive oil to help them cook. Sauté the corn for about 5-7 minutes, stirring occasionally, until it’s heated through and slightly charred. This will enhance the sweetness of the corn and add a nice depth of flavor.
2. Once the corn is cooked, remove it from the heat and set it aside to cool slightly. This will allow the flavors to meld together when we combine everything later.

Making the Sauce

1. In a small bowl, combine the mayonnaise, lime juice, garlic powder, and a pinch of salt. Mix well until everything is fully incorporated. This creamy sauce will add a delicious tangy flavor to our dish.
2. Once the Brussels sprouts are done roasting, remove them from the oven and let them cool for a few minutes. You want them to be warm but not too hot to handle.

Assembling the Dish

1. In a large serving bowl, combine the roasted Brussels sprouts and sautéed corn. Gently toss them together to mix the flavors.
2. Drizzle the creamy sauce over the Brussels sprouts and corn mixture. Use a spatula or large spoon to gently fold the sauce into the vegetables, ensuring everything is well coated.
3. Now, it’s time to add the finishing touches! Sprinkle the crumbled cotija cheese over the top, followed by the chopped cilantro. This adds a fresh, vibrant flavor that complements the dish beautifully.
4. For an extra kick, you can sprinkle a little more chili powder on top if you like it spicy. I always do this for an added flavor boost!

Serving Suggestions

1. Transfer the Mexican Street Corn Brussels Sprouts to a serving platter or bowl. Serve them warm, garnished with lime wedges on the side. Squeezing fresh lime juice over the top just

Conclusion:

In summary, this Mexican Street Corn Brussels Sprouts recipe is an absolute must-try for anyone looking to elevate their vegetable game! The combination of crispy Brussels sprouts, zesty lime, and creamy cotija cheese creates a flavor explosion that will have your taste buds dancing. Not only is it a delicious side dish, but it also makes for a fantastic appetizer or even a light main course when paired with your favorite protein. Feel free to get creative with serving suggestions! You can add a sprinkle of chili powder for an extra kick, or toss in some diced avocado for a creamy texture. If you’re feeling adventurous, try swapping out the Brussels sprouts for cauliflower or even grilled corn for a different twist on this classic street food flavor. I encourage you to give this recipe a try and share your experience with friends and family. Whether you’re hosting a dinner party or just looking for a tasty weeknight side, these Mexican Street Corn Brussels Sprouts are sure to impress. Don’t forget to snap a photo and tag me when you make it—I can’t wait to see how yours turn out! Happy cooking!

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