Description
Mexican Street Corn Brussels Sprouts are a vibrant and flavorful dish that combines the earthy sweetness of roasted Brussels sprouts with the zesty kick of Mexican street corn. Each bite is a delightful explosion of textures, making them perfect for any occasion—whether as an appetizer or a main dish. This easy recipe is quick to prepare and sure to impress with its colorful presentation and irresistible taste.
Ingredients
Scale
- 1 lb fresh Brussels sprouts, halved
- 2 tbsp extra virgin olive oil
- 1 cup corn kernels (fresh or thawed from frozen)
- 1/2 cup crumbled Cotija cheese (or feta)
- Juice of 1 lime
- 1 tsp chili powder
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped (or parsley)
Instructions
- Preheat your oven to 425°F (220°C).
- Trim and halve the Brussels sprouts; place them in a large bowl.
- Drizzle olive oil over the sprouts and season with chili powder, salt, and pepper. Toss until well coated.
- Fold in the corn kernels gently.
- Spread the mixture on a baking sheet in a single layer and roast for 20-25 minutes until golden brown, stirring halfway through.
- Remove from the oven, drizzle lime juice over the top, and sprinkle with Cotija cheese while still warm.
- Garnish with fresh cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer/Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 240mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg