Mexican Street Corn Brussels Sprouts Recipe
Introduction
Mexican Street Corn Brussels Sprouts bring the vibrant flavors of elote to a healthy vegetable. Roasted Brussels sprouts are tossed with zesty mayo, lime, chili powder, and cheese for a delicious, crowd-pleasing side dish.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 1/4 cup mayonnaise
- 1 lime, juiced
- 1 teaspoon chili powder
- 1/3 cup cotija cheese, crumbled (or Parmesan as a substitute)
- Salt and pepper to taste
- Olive oil for roasting
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper, then spread them out on a baking sheet in a single layer.
- Step 2: Roast the Brussels sprouts for 20-25 minutes, turning halfway through, until they are golden and crispy on the edges.
- Step 3: In a large bowl, mix together the mayonnaise, lime juice, and chili powder until well combined.
- Step 4: Add the roasted Brussels sprouts to the bowl and toss them gently until evenly coated with the mayo mixture.
- Step 5: Sprinkle the crumbled cotija cheese over the coated Brussels sprouts and toss once more before serving.
Tips & Variations
- For extra heat, add a pinch of cayenne pepper or a dash of hot sauce to the mayo mixture.
- Try adding fresh chopped cilantro or green onions for a fresh, herby twist.
- If you cannot find cotija cheese, Parmesan or feta can be a tasty substitute.
- Serving immediately after tossing keeps the sprouts crisp and flavorful.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to retain crispness, as microwaving can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen Brussels sprouts for this recipe?
While fresh Brussels sprouts roast best, you can use frozen ones if thawed and patted dry first to prevent sogginess. Adjust roasting time as needed.
Is there a vegan alternative for the mayo and cheese?
Yes, use vegan mayonnaise and a plant-based cheese substitute to make this dish vegan-friendly without losing flavor.
PrintMexican Street Corn Brussels Sprouts Recipe
Mexican Street Corn Brussels Sprouts is a flavorful and vibrant side dish that combines the crispiness of roasted Brussels sprouts with the zesty and creamy elements of classic Mexican street corn. This recipe features roasted Brussels sprouts tossed in a luscious mixture of mayo, lime juice, chili powder, and sprinkled with savory cheese, creating a delightful fusion of textures and tastes perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Brussels Sprouts
- 1 lb Brussels sprouts, trimmed and halved
Seasoning & Dressing
- 1/4 cup mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Finish & Garnish
- 1/3 cup crumbled Cotija cheese (or feta as substitute)
- Optional: chopped fresh cilantro for garnish
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the Brussels sprouts for optimal crispness and flavor.
- Prepare Brussels Sprouts: Trim the ends off the Brussels sprouts, then slice each in half to ensure even cooking and enable maximum crispiness.
- Roast Brussels Sprouts: Spread the halved Brussels sprouts evenly on a baking sheet, optionally tossing them with a little olive oil, salt, and pepper. Roast for about 20-25 minutes, shaking the pan halfway through so they roast evenly and develop a golden-brown exterior.
- Make the Dressing: While the sprouts are roasting, combine mayonnaise, lime juice, chili powder, salt, and black pepper in a bowl. Mix well to create a smooth and tangy dressing reminiscent of Mexican street corn flavors.
- Toss Roasted Sprouts: Remove the Brussels sprouts from the oven once golden and tender. Immediately toss them in the prepared dressing until they are evenly coated.
- Add Cheese and Garnish: Sprinkle the crumbled Cotija cheese over the coated Brussels sprouts for a salty, creamy finish. Garnish with chopped fresh cilantro if desired for an extra fresh herbal note.
- Serve Warm: Serve your Mexican Street Corn Brussels Sprouts warm as a delicious side dish to complement your favorite Mexican or grilled meals.
Notes
- You can substitute Cotija cheese with feta for a similar salty tang.
- Adjust chili powder according to your heat preference.
- This dish is best served fresh to enjoy the contrast of crispy and creamy textures.
- To make it vegan, replace mayonnaise with a plant-based mayo and omit cheese or use a vegan cheese alternative.
- Leftovers can be stored in the refrigerator for up to 2 days but are best enjoyed freshly roasted.
Keywords: Mexican street corn Brussels sprouts, roasted Brussels sprouts, Mexican side dish, Cotija cheese recipe, chili lime Brussels sprouts
