When you take a bite of Mexican Street Corn Brussels Sprouts, you’re met with a delightful crunch complemented by the smoky aroma of grilled corn. The flavors dance together like a salsa party in your mouth, leaving you craving more after every single bite. Imagine that perfect blend of zesty lime, rich cheese, and spicy chili, all wrapped around crispy Brussels sprouts.
This dish is not just for summer barbecues; it’s perfect for any occasion where you want to impress your friends or family. Picture this: a cozy evening gathering with laughter filling the air while everyone digs into these scrumptious sprouts. Trust me, you’ll be the culinary superstar of the night!
Why You'll Love This Recipe
- This recipe offers an easy way to transform humble Brussels sprouts into a flavorful fiesta
- The bold flavors and vibrant colors will make your dinner table come alive
- You can serve it as a side dish or enjoy it as a hearty main
- Get ready for compliments from friends and family alike!
I still remember the first time I made these Mexican Street Corn Brussels Sprouts for my friends. Their eyes lit up with surprise and delight as they indulged in each crunchy bite.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Brussels Sprouts: Look for firm, bright green sprouts without blemishes; they’ll roast beautifully.
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Fresh Corn: Use sweet summer corn on the cob for that authentic street corn flavor.
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Lime Juice: Freshly squeezed lime juice adds brightness and balances the richness of cheese.
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Cotija Cheese: This crumbly Mexican cheese brings salty goodness; don’t skip it!
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Chili Powder: A sprinkle gives that smoky kick reminiscent of street vendors in Mexico.
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Cilantro: Chopped fresh cilantro adds freshness and color; it’s essential for that authentic touch.
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Olive Oil: A good drizzle ensures even roasting and enhances flavors beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep the Brussels Sprouts: Rinse 1 pound of Brussels sprouts under cold water, then trim the ends and halve them lengthwise. This helps them cook evenly.
Grill the Corn: Preheat your grill to medium-high heat. Grill 2 ears of corn until charred all over, about 10 minutes. Let them cool before slicing off the kernels.
Toss with Seasonings: In a large bowl, combine halved Brussels sprouts with 2 tablespoons olive oil, 1 teaspoon chili powder, and salt to taste. Toss well until fully coated.
Roast Them Up: Spread seasoned Brussels sprouts on a baking sheet lined with parchment paper. Roast at 425°F (220°C) for about 20-25 minutes or until crispy and golden brown.
Add Corn & Cheese: Remove roasted sprouts from the oven and stir in grilled corn kernels along with ½ cup crumbled cotija cheese. Return to oven for another 5 minutes to melt the cheese slightly.
Finish with Lime & Cilantro: Once out of the oven, drizzle freshly squeezed lime juice over everything and sprinkle chopped cilantro on top for that fresh kick.
Now grab a fork (or just use your hands) because you are ready to dig into this amazing Mexican Street Corn Brussels Sprouts dish!
You Must Know
- These Mexican Street Corn Brussels Sprouts are a delightful twist on a classic
- The sweet and smoky flavors mingle beautifully, creating a dish that’s both fun and satisfying
- The vibrant colors and enticing aroma will make them the star of your dinner table
Perfecting the Cooking Process
Start by roasting the Brussels sprouts until golden brown, then add corn and spices for the last few minutes to infuse flavors.
Add Your Touch
Feel free to swap feta for cotija cheese or add lime zest for an extra zing. Experimentation is key!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to maintain crispness.
Chef's Helpful Tips
- When selecting Brussels sprouts, choose firm ones with bright green leaves
- Avoid yellowed or wilting ones
- For extra crunch, try broiling them briefly after roasting
- Keep corn dry to ensure optimal roasting without steaming!
Sharing this recipe with friends always brings laughter, especially when they realize how addictively delicious these Brussels sprouts can be!
FAQ
Can I use frozen corn instead of fresh?
Yes, but make sure to thaw and drain it well first.
How do I make this dish vegan?
Substitute cheese with nutritional yeast or your favorite dairy-free alternative.
What should I serve with these sprouts?
They pair wonderfully with grilled chicken or tacos for a full meal experience.
Mexican Street Corn Brussels Sprouts
- Total Time: 45 minutes
- Yield: Approximately 4 servings 1x
Description
Mexican Street Corn Brussels Sprouts are a vibrant, flavorful dish that brings together the crunch of roasted Brussels sprouts and the smoky sweetness of grilled corn. Dressed with zesty lime juice, creamy cotija cheese, and a hint of chili powder, this recipe is perfect for impressing guests at any gathering. Easy to prepare and visually stunning, these sprouts will elevate your dining experience and have everyone coming back for more.
Ingredients
- 1 pound Brussels sprouts, halved
- 2 ears fresh corn on the cob
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ cup crumbled cotija cheese
- Juice of 1 lime
- ¼ cup chopped fresh cilantro
- Salt to taste
Instructions
- Preheat grill to medium-high heat. Grill corn for about 10 minutes until charred. Let cool before slicing off kernels.
- Rinse Brussels sprouts under cold water, trim ends, and halve them lengthwise.
- In a bowl, toss Brussels sprouts with olive oil, chili powder, and salt until evenly coated.
- Spread Brussels sprouts on a parchment-lined baking sheet and roast at 425°F (220°C) for 20-25 minutes until crispy.
- Stir in grilled corn and cotija cheese; return to oven for another 5 minutes.
- Drizzle with lime juice and sprinkle cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Grilling and Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg
Keywords: For extra flavor, consider adding diced avocado or swapping cotija with feta cheese. To store leftovers, keep them in an airtight container in the fridge for up to three days.