There’s nothing quite like the combination of flavors and textures found in Mexican Street Corn Brussels Sprouts. Just picture the crispiness of roasted Brussels sprouts mingling with the sweetness of sautéed corn, all drizzled with a creamy lime sauce that sings of summer. I first created this recipe after getting tired of the same old side dishes and craving something more vibrant and exciting to serve at dinner. Each bite transports me back to the bustling streets of Mexico, where every corner cart offers up a delicious array of spices and fresh ingredients.
This dish not only takes just 45 minutes to whip up, but it also brings a fresh twist to your table without the fuss you’d expect from gourmet cooking. If you’re on a mission to entice your taste buds away from fast food and into the embrace of homemade goodness, this recipe is a delicious solution. Ready to bring a burst of flavor to your next meal? Let’s dive into the irresistible world of Mexican Street Corn Brussels Sprouts!
Why are Mexican Street Corn Brussels Sprouts irresistible?
Flavor Explosion: The vibrant spices and creamy sauce create a symphony of tastes that will leave you craving more.
Easy Preparation: With just 15 minutes of prep, this dish lets you cook like a pro without the stress.
Crowd-Pleaser: Perfect for gatherings, your friends and family will rave about this unique side dish.
Versatile Pairing: Whether with grilled meats or as a standalone dish, it complements a variety of meals.
Nutritious Twist: Packed with veggies and bold flavors, it makes healthy eating deliciously fun.
Experience the delightful flavors of Mexico right in your kitchen with this exciting recipe!
Mexican Street Corn Brussels Sprouts Ingredients
Elevate your meal with these vibrant flavors!
For the Brussels Sprouts
- 1 pound Brussels sprouts – Trimmed and halved for even roasting and to maximize their crispy goodness.
- 2 tablespoons olive oil – Helps to achieve that perfect golden-brown roast.
- 1 teaspoon chili powder – Adds a slightly smoky, spicy kick that caters to your cravings.
- 1 teaspoon smoked paprika – Enhances the earthy flavor of the Brussels sprouts beautifully.
- Salt and pepper, to taste – Essential for bringing out all the flavors in this dish.
For the Corn Mixture
- 1 cup corn kernels – Fresh, frozen, or canned; they provide a sweet contrast to the savory Brussels sprouts.
For the Creamy Sauce
- 1/4 cup mayonnaise – Adds richness and creaminess to tie all the flavors together.
- 1 tablespoon lime juice – Brightens the dish with a zesty tang that balances the ingredients perfectly.
- 1 teaspoon garlic powder – Offers a gentle garlic flavor without overpowering the dish.
For the Garnish
- 1/2 cup crumbled cotija cheese – A sprinkle of this adds a salty, creamy touch that’s simply irresistible.
- 1/4 cup fresh cilantro, chopped – Provides a fresh herbaceous note that elevates those Mexican flavors.
- 1 lime, cut into wedges – Serve on the side for that extra squeeze of freshness right before enjoying.
Get ready to dig into these delicious Mexican Street Corn Brussels Sprouts that will surely impress your family and friends!
How to Make Mexican Street Corn Brussels Sprouts
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Preheat your oven to 425°F (220°C). This ensures that your Brussels sprouts roast perfectly and develop that delightful crispiness.
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Trim the stem ends of the Brussels sprouts and cut them in half lengthwise. This helps them cook evenly and enhances their texture.
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Combine in a large mixing bowl the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper. Toss until well coated, so each piece is bursting with flavor.
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Spread the seasoned Brussels sprouts in a single layer on a baking sheet. This allows them to roast evenly and get crispy on all sides.
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Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until golden brown and crispy. You’ll know they’re ready when they smell amazing and are slightly caramelized.
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Add corn kernels to a medium skillet over medium heat. Sauté for about 5-7 minutes until heated through and slightly charred, enhancing their natural sweetness.
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Remove from heat and set aside to cool slightly. This step allows the corn to maintain its vibrant color and fresh flavor.
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Mix in a small bowl the mayonnaise, lime juice, garlic powder, and a pinch of salt. Stir until fully incorporated; this creamy sauce brings all the elements together.
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Cool the roasted Brussels sprouts for a few minutes after they’re done. This makes it easier to handle them without compromising their crispy texture.
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Combine in a large serving bowl the roasted Brussels sprouts and sautéed corn. Gently toss together to ensure every bite is a tasty mix.
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Drizzle the creamy sauce over the mixture and fold gently to coat. The sauce will enhance the flavor and add a luscious creaminess.
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Sprinkle crumbled cotija cheese and chopped cilantro on top. For extra spice, add more chili powder; this step makes the dish even more mouthwatering.
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Transfer to a serving platter or bowl and serve warm, garnished with lime wedges. This presentation is sure to impress your guests!
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Squeeze fresh lime juice over the top before serving for added flavor. This little touch makes a big difference in brightening the dish.
Optional: Garnish with extra cilantro for a fresh touch!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Mexican Street Corn Brussels Sprouts are perfect for meal prep enthusiasts! You can roast the Brussels sprouts and sauté the corn up to 24 hours in advance. After roasting, let the Brussels sprouts cool completely to maintain their crispy texture before refrigerating them in an airtight container. Similarly, sauté the corn and store it separately, ensuring both components are ready to be combined on serving day. When you’re ready to enjoy this dish, simply reheat the Brussels sprouts in the oven for about 10 minutes at 375°F (190°C) to crisp them up again, mix in the corn, drizzle with the creamy sauce, and garnish with cotija cheese and cilantro for those restaurant-quality results with minimal effort!
Mexican Street Corn Brussels Sprouts Variations
Feel free to put your own spin on these Mexican Street Corn Brussels Sprouts for a customized touch that excites your palate!
- Vegan: Replace mayonnaise with avocado or vegan mayo and use nutritional yeast instead of cotija cheese for a delightful, dairy-free twist.
- Spicy Kick: Add diced jalapeños or a splash of your favorite hot sauce to the corn mixture for an extra layer of heat.
- Cheesy Alternative: Try using feta cheese instead of cotija for a tangy flavor that complements the sweetness of the corn beautifully.
- Herb Infusion: Mix in fresh herbs like mint or parsley with the cilantro to experiment with different flavor profiles that pop.
- Smokey Flavor: Incorporate some diced smoked bacon into the roasted Brussels sprouts for a robust smoky flavor that balances well with the sweet corn.
- Crispy Topping: For added texture, sprinkle panko breadcrumbs mixed with a little olive oil on top before baking, giving you a satisfying crunch.
- Lime Zest: Grate some lime zest into the creamy sauce to enhance the lime flavor and add a fragrant brightness to the dish.
- Nutty Touch: Sprinkle toasted pine nuts or slivered almonds on top for a delightful crunch that complements the other flavorful components.
Discover the joy of experimenting with these variations, and let your creativity shine in the kitchen!
Helpful Tricks for Mexican Street Corn Brussels Sprouts
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Crispy Perfection: Ensure the Brussels sprouts are cut evenly and not overcrowded on the baking sheet for maximum crispiness while roasting.
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Sweet Corn Choice: If using frozen corn, ensure it’s thawed and drained well; excess moisture can make the dish soggy.
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Flavor Balance: Taste the creamy sauce before drizzling it—add more lime juice if you prefer a zesty kick, which enhances the overall flavor profile.
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Cheese Options: Cotija cheese is traditional, but feel free to substitute with feta or queso fresco if that’s what you have on hand; they’ll still provide a delightful flavor.
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Herb Freshness: Add the cilantro just before serving for a burst of freshness—this prevents it from wilting and losing its vibrant flavor.
Enjoy crafting the perfect Mexican Street Corn Brussels Sprouts!
What to Serve with Mexican Street Corn Brussels Sprouts?
Transform your meal into a vibrant feast with these perfect pairings that will elevate your experience.
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Grilled Chicken: The smoky flavors complement the roasted sprouts, creating a harmonious blend of tastes. Serve it alongside for a complete and satisfying meal.
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Chili-Lime Rice: Fluffy rice with a kick of chili and lime adds a refreshing contrast to the rich and creamy Brussels sprouts, making every bite a delight.
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Black Bean Tacos: Load up soft corn tortillas with spiced black beans, topped with fresh salsa. The hearty flavors of the tacos mesh beautifully with the veggie side.
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Crispy Taquitos: These delicious, crispy rolled tacos provide a crunchy texture that contrasts nicely with the creamy sprouts. Perfect for sharing at gatherings!
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Mango Salad: A light, refreshing salad with juicy mango, avocados, and lime dressing balances the warmth of the roasted dish. It’s a burst of freshness in every bite!
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Light Beer or Aguas Frescas: A refreshing drink like a light beer or fruit-infused aguas frescas complements the spice and creaminess, enhancing the overall dining experience.
Feel free to mix and match these suggestions to create a joyful, memorable meal that celebrates the gorgeous flavors of Mexican Street Corn Brussels Sprouts!
How to Store and Freeze Mexican Street Corn Brussels Sprouts
Fridge: Store leftover Mexican Street Corn Brussels Sprouts in an airtight container for up to 3 days. This keeps them fresh while preventing any unnecessary moisture.
Freezer: You can freeze the dish in a well-sealed container for up to 2 months. For best results, separate the corn and Brussels sprouts before freezing to maintain their textures.
Reheating: To reheat, warm in the oven at 350°F (175°C) until heated through, about 15–20 minutes. This method helps restore some of the original crispiness.
Mexican Street Corn Brussels Sprouts Recipe FAQs
How can I tell if my Brussels sprouts are fresh?
Fresh Brussels sprouts should be tight, firm, and bright green, with minimal discoloration. Avoid those with yellow leaves or dark spots, as this indicates that they might be past their prime.
What’s the best way to store leftovers of my Mexican Street Corn Brussels Sprouts?
Store any leftovers in an airtight container in the fridge for up to 3 days. This way, they will maintain their flavors and textures. Make sure to let them cool down to room temperature before sealing to avoid condensation and keep them from becoming soggy.
Can I freeze Mexican Street Corn Brussels Sprouts?
Absolutely! You can freeze them for up to 2 months. I recommend separating the roasted Brussels sprouts and sautéed corn before freezing them in well-sealed containers or freezer bags. This helps maintain their individual textures. When ready to enjoy, just thaw overnight in the fridge and reheat in the oven at 350°F (175°C) for about 15-20 minutes until heated through.
What if my Brussels sprouts don’t get crispy while roasting?
If your Brussels sprouts aren’t crispy, it might be due to overcrowding on the baking sheet or not enough oil. Make sure to spread them out in a single layer and toss them in enough olive oil. For additional crispiness, try broiling them for the last 2-3 minutes of roasting. Keep an eye on them to prevent burning!
Are there any dietary considerations for this recipe?
When it comes to allergies, this dish contains dairy from cotija cheese and mayonnaise. If you have a dairy allergy, feel free to substitute the cotija cheese with nutritional yeast for a cheesy flavor, and use a dairy-free mayo. As for pets, this dish contains ingredients (like garlic) that are not safe for dogs, so keep leftovers away from them.
Can I use other types of cheese instead of cotija?
Very! If you don’t have cotija cheese on hand, feta or queso fresco can work beautifully in this dish. Each brings its own unique flavor and creaminess to the Mexican Street Corn Brussels Sprouts, ensuring a tasty experience just the same!
Spicy Mexican Street Corn Brussels Sprouts You'll Crave
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C).
- Trim the stem ends of the Brussels sprouts and cut them in half lengthwise.
- Combine the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper.
- Spread the seasoned Brussels sprouts in a single layer on a baking sheet.
- Roast in the preheated oven for about 20-25 minutes, stirring halfway through.
- Add corn kernels to a medium skillet over medium heat. Sauté for about 5-7 minutes.
- Remove corn from heat and set aside to cool slightly.
- Mix mayonnaise, lime juice, and garlic powder in a small bowl.
- Cool the roasted Brussels sprouts for a few minutes.
- Combine the roasted Brussels sprouts and sautéed corn in a large serving bowl.
- Drizzle the creamy sauce over the mixture and fold gently to coat.
- Sprinkle crumbled cotija cheese and chopped cilantro on top.
- Transfer to a serving platter or bowl and serve warm, garnished with lime wedges.
- Squeeze fresh lime juice over the top before serving for added flavor.