Mexican Street Corn Brussels Sprouts. Imagine biting into a crispy, charred Brussels sprout slathered in creamy sauce, with the bright zing of lime and a sprinkle of queso fresco dancing on your taste buds. This dish is not just food; it’s a fiesta on your plate that tells stories of sizzling street vendors and summer nights.
Now, picture this: my uncle’s backyard barbecue, where he proudly announces his latest culinary creation. As he unveils the platter of Mexican Street Corn Brussels Sprouts, the aroma wafts through the air, and suddenly everyone forgets about the burgers. The excitement is palpable, and I promise you, once you try these little green gems, they will steal the show at any gathering.
Why You'll Love This Recipe
- This fantastic fusion dish combines ease of preparation with outstanding flavors that will wow your guests
- Its vibrant colors make it an eye-catching centerpiece for any meal
- Plus, it’s versatile enough to be served as a side or a main vegetarian dish
- The creamy dressing and spices create a burst of flavor that keeps everyone coming back for more
I still remember the first time I made these sprouts; my friends devoured them faster than I could serve them.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Brussels Sprouts: Choose firm, bright green sprouts for maximum crunch and flavor; avoid any yellowing or wilting.
Olive Oil: Use extra virgin for its rich flavor; it helps achieve that lovely caramelization during roasting.
Mayonnaise: A key ingredient for creaminess; you can also use Greek yogurt for a lighter option.
Lime Juice: Freshly squeezed lime juice adds brightness and balances out the richness beautifully.
Chili Powder: Opt for smoked chili powder to give a nice depth of flavor; it’s like sunshine in spice form.
Queso Fresco: Crumbled on top for that authentic Mexican street corn vibe; it adds saltiness without overpowering other flavors.
Cilantro: Fresh cilantro brings herby freshness; chop it finely for best results.
Salt and Pepper: Essential seasonings to enhance all those vibrant flavors in your dish.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep those Brussels Sprouts: Start by preheating your oven to 425°F (220°C). While it warms up, trim the ends off your Brussels sprouts and slice them in half lengthwise.
Toss with Olive Oil and Seasonings: In a large bowl, drizzle olive oil over the halved sprouts. Sprinkle with salt, pepper, and chili powder to coat evenly. Toss well until they’re all glistening with oil and spices.
Roast Until Golden Brown: Spread the seasoned Brussels sprouts out on a baking sheet in a single layer. Roast them in the oven for 20-25 minutes until they’re golden brown and crispy on the edges. You want that beautiful caramelization!
Create Your Creamy Sauce: In a small bowl, mix mayonnaise with lime juice until smooth. Add more lime juice if you prefer extra tanginess; trust me, it’s worth it!
Combine Everything Together: Once the Brussels sprouts are roasted to perfection, remove them from the oven. Drizzle your creamy sauce over the warm sprouts generously while they’re still hot.
Add Toppings Galore!: Finally, sprinkle crumbled queso fresco and freshly chopped cilantro onto your sauced-up sprouts. Serve immediately while they’re warm for maximum enjoyment!
Enjoy every bite of these Mexican Street Corn Brussels Sprouts—they’re bound to become your new favorite dish!
You Must Know
- Embrace the flavors of Mexican street corn with Brussels sprouts for a delightful twist
- The combination of smoky, spicy, and creamy elements creates a unique dish that’s both exciting and satisfying
- This recipe is perfect for impressing guests or enjoying a cozy night in
Perfecting the Cooking Process
Start by roasting the Brussels sprouts until golden brown, then add your toppings. This method ensures they stay crispy while absorbing those delicious flavors.
Add Your Touch
Feel free to mix in some crumbled feta or sprinkle fresh cilantro for an added flavor boost. You can also swap out spices based on your preferences for a personalized dish.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for best results to maintain crispiness.
Chef's Helpful Tips
- Ensure even cooking by cutting Brussels sprouts into similar sizes; this prevents some from burning while others are undercooked
- Adding lime juice just before serving elevates freshness
- Don’t skip the cotija cheese; its salty zing ties the whole dish together beautifully
Sharing this recipe always brings back memories of a dinner party where friends couldn’t stop raving about these unexpected flavors—it made my heart swell with joy!
FAQ
Can I use frozen Brussels sprouts for this recipe?
Frozen Brussels sprouts can work, but fresh ones yield better texture and flavor.
What can I substitute for cotija cheese?
Feta cheese or parmesan are great alternatives if cotija is unavailable.
How can I make this dish spicier?
Add more chili powder or diced jalapeños to increase the heat level significantly.
Mexican Street Corn Brussels Sprouts
Mexican Street Corn Brussels Sprouts are a vibrant and flavorful dish that elevates any gathering. Crispy, roasted Brussels sprouts are generously coated in a creamy lime sauce and topped with crumbled queso fresco and fresh cilantro, creating a delightful twist on classic street corn flavors. Perfect as a side or main vegetarian dish, these sprouts are sure to impress your guests and leave them wanting more.
- Total Time: 35 minutes
- Yield: Serves 4
Ingredients
- 1 lb Brussels sprouts, halved
- 2 tbsp extra virgin olive oil
- 4 tbsp mayonnaise (or Greek yogurt)
- 2 tbsp fresh lime juice
- 1 tsp smoked chili powder
- 1/3 cup crumbled queso fresco
- 2 tbsp chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Trim the ends of the Brussels sprouts and slice them in half lengthwise.
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, pepper, and chili powder until evenly coated.
- Spread seasoned sprouts on a baking sheet in a single layer and roast for 20-25 minutes until golden brown and crispy.
- In a small bowl, mix mayonnaise with lime juice until smooth; adjust lime juice for desired tanginess.
- Once roasted, drizzle the creamy sauce over the warm Brussels sprouts. Top with crumbled queso fresco and freshly chopped cilantro. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 5mg
