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
Scale
- 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.