Mexican Street Corn Brussels: A Delicious & Easy Recipe

Mexican Street Corn Brussels, a delightful fusion of flavors, is about to become your new favorite side dish! Forget everything you thought you knew about Brussels sprouts because this recipe will completely transform them. Imagine the smoky char of grilled corn, the creamy tang of cotija cheese, and the zesty kick of chili lime – all perfectly coating tender, roasted Brussels sprouts.

Inspired by the beloved Mexican street food, Elote, this dish takes the essence of that iconic snack and reimagines it in a healthy and exciting way. Elote, traditionally grilled corn slathered in mayonnaise, cheese, and spices, has been a staple of Mexican cuisine for generations, enjoyed at festivals, markets, and family gatherings. We’ve taken those vibrant flavors and applied them to Brussels sprouts, creating a surprisingly addictive combination.

People adore this dish because it’s a flavor explosion in every bite. The slight bitterness of the Brussels sprouts is beautifully balanced by the sweetness of the corn, the saltiness of the cheese, and the spicy, citrusy dressing. Plus, it’s incredibly easy to make! Whether you’re looking for a unique side for your next barbecue or a simple weeknight vegetable dish, Mexican Street Corn Brussels is guaranteed to impress. Get ready to experience a taste sensation that will have everyone asking for seconds!

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved (or quartered if large)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup mayonnaise
• 1/4 cup Mexican crema (or sour cream)
• 1/4 cup crumbled Cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• Pinch of cayenne pepper (optional, for extra heat)
• 1 ear of corn, kernels removed (about 1 cup) – fresh, frozen, or canned (drained)

Preparing the Brussels Sprouts:

Okay, let’s get started! First things first, we need to prep our Brussels sprouts. I like to use Brussels sprouts that are roughly the same size so they cook evenly. If you have some really big ones, quarter them instead of just halving them.

1. Preheat your oven to 400°F (200°C). This is crucial for getting those nice, crispy edges on the Brussels sprouts.
2. Trim the Brussels sprouts. Cut off the very bottom of each sprout where the stem was. Don’t take off too much, just enough to remove the tough end.
3. Halve (or quarter) the Brussels sprouts. Depending on the size, cut them in half or into quarters. I find that halving works best for most Brussels sprouts.
4. Toss with olive oil, salt, and pepper. In a large bowl, toss the halved Brussels sprouts with the olive oil, salt, and pepper. Make sure they’re evenly coated so they roast properly. I usually use my hands for this to ensure everything is well combined.
5. Arrange on a baking sheet. Spread the Brussels sprouts in a single layer on a baking sheet. This is important! Overcrowding the pan will steam the Brussels sprouts instead of roasting them, and we want that delicious caramelization. If necessary, use two baking sheets.

Roasting the Brussels Sprouts:

Now for the magic! Roasting is what really brings out the flavor of the Brussels sprouts and gives them that wonderful texture.

1. Roast for 20-25 minutes. Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the Brussels sprouts are tender and nicely browned. I like to flip them halfway through to ensure even cooking. Keep an eye on them, as ovens can vary. You want them to be tender but still have a bit of a bite.
2. Check for doneness. To check if they’re done, pierce one with a fork. It should be easily pierced but not mushy. The edges should be nicely browned and slightly crispy.
3. Remove from oven and let cool slightly. Once they’re done, remove the baking sheet from the oven and let the Brussels sprouts cool slightly while you prepare the sauce.

Making the Mexican Street Corn Sauce:

This is where the “Mexican Street Corn” part comes in! This sauce is what takes these Brussels sprouts from ordinary to extraordinary. It’s creamy, tangy, and has just the right amount of spice.

1. Combine mayonnaise, crema, and lime juice. In a medium bowl, whisk together the mayonnaise, Mexican crema (or sour cream), and lime juice. The lime juice adds a nice tanginess that balances the richness of the mayonnaise and crema.
2. Add chili powder, smoked paprika, and cayenne pepper (optional). Stir in the chili powder, smoked paprika, and cayenne pepper (if using). The chili powder and smoked paprika provide that classic Mexican flavor, while the cayenne pepper adds a touch of heat. Adjust the amount of cayenne pepper to your liking. If you’re not a fan of spice, you can omit it altogether.
3. Taste and adjust seasonings. Taste the sauce and adjust the seasonings as needed. You might want to add a little more lime juice for extra tanginess, or a pinch more salt if it needs it.

Adding the Corn:

The corn adds a touch of sweetness and a nice textural element to the dish. I prefer fresh corn when it’s in season, but frozen or canned corn works just as well.

1. Cook the corn (if using fresh or frozen). If you’re using fresh or frozen corn, you’ll need to cook it first. You can either boil it for a few minutes until tender, or sauté it in a pan with a little bit of olive oil. Canned corn is already cooked, so you can skip this step.
2. Drain the corn (if using canned). If you’re using canned corn, make sure to drain it well before adding it to the Brussels sprouts.

Assembling the Mexican Street Corn Brussels Sprouts:

Now for the fun part – putting everything together! This is where all the flavors come together to create a truly delicious dish.

1. Add the roasted Brussels sprouts to the sauce. Add the roasted Brussels sprouts to the bowl with the Mexican Street Corn sauce.
2. Gently toss to coat. Gently toss the Brussels sprouts in the sauce until they’re evenly coated. Be careful not to overmix, as you don’t want to crush the Brussels sprouts.
3. Add the corn, Cotija cheese, and cilantro. Add the cooked corn, crumbled Cotija cheese, and chopped fresh cilantro to the bowl.
4. Toss again to combine. Gently toss everything together until the corn, cheese, and cilantro are evenly distributed.
5. Serve immediately. Serve the Mexican Street Corn Brussels sprouts immediately. They’re best enjoyed while they’re still warm and the Brussels sprouts are slightly crispy.

Serving Suggestions:

These Mexican Street Corn Brussels sprouts are delicious on their own as a side dish, but they can also be used in a variety of other ways. Here are a few ideas:

• As a topping for tacos or nachos. The creamy, tangy, and slightly spicy flavor of these Brussels sprouts pairs perfectly with tacos or nachos.
• As a filling for quesadillas or burritos. Add them to quesadillas or burritos for a unique and flavorful filling.
• As a side dish to grilled chicken or fish. They make a great side dish to grilled chicken or fish.
• As a vegetarian main course. Serve them over rice or quinoa for a satisfying vegetarian main course.

Tips and Variations:

Here are a few tips and variations to help you customize this recipe to your liking:

• For extra crispy Brussels sprouts, try roasting them at a higher temperature (425°F or 220°C) for a shorter amount of time. Just be sure to keep a close eye on them so they don’t burn.
• If you don’t have Mexican crema, you can use sour cream or Greek yogurt instead.
• For a spicier dish, add more cayenne pepper or a pinch of red pepper flakes to the sauce.
• If you don’t have Cotija cheese, you can use feta cheese or Parmesan cheese instead.
• For a vegan version, use vegan mayonnaise, vegan sour cream, and omit the Cotija cheese. You can also add a sprinkle of nutritional yeast for a cheesy flavor.
• Add other vegetables. Feel free to add other vegetables to the Brussels sprouts, such as bell peppers, onions, or zucchini. Just be sure to adjust the cooking time accordingly.

Enjoy!

Conclusion:

This isn’t just another Brussels sprouts recipe; it’s a flavor explosion waiting to happen! The vibrant, zesty, and slightly spicy kick of Mexican street corn, perfectly complementing the earthy sweetness of roasted Brussels sprouts, creates a truly unforgettable culinary experience. I truly believe this Mexican Street Corn Brussels recipe is a must-try for anyone looking to elevate their side dish game and introduce some excitement to their dinner table.

Think about it: tender, slightly charred Brussels sprouts, generously coated in a creamy, tangy sauce, sprinkled with salty cotija cheese, and finished with a dusting of chili powder. It’s a symphony of textures and tastes that will have you reaching for seconds (and maybe even thirds!). Forget everything you thought you knew about Brussels sprouts – this recipe will convert even the most ardent sprout skeptics.

But the best part? It’s incredibly versatile! Serve these vibrant Brussels sprouts as a side dish alongside grilled chicken, steak, or fish. They’re also fantastic as a topping for tacos or nachos, adding a burst of flavor and freshness. For a vegetarian main course, toss them with quinoa or rice and add some black beans for a complete and satisfying meal.

Looking for variations? Absolutely! Try adding a squeeze of lime juice right before serving for an extra zing. If you’re feeling adventurous, incorporate some chopped jalapeño for an added layer of heat. For a vegan version, simply substitute the mayonnaise with a vegan alternative and the cotija cheese with a plant-based feta or nutritional yeast. You can even experiment with different types of chili powder to customize the spice level to your liking. Smoked paprika would add a lovely depth of flavor, while ancho chili powder would bring a subtle sweetness.

Don’t be afraid to get creative and make this recipe your own! The beauty of cooking is in the experimentation, and I encourage you to play around with the ingredients and find what works best for your taste buds.

I’m so confident that you’ll love this recipe that I can’t wait to hear about your experience. Seriously, please give it a try! It’s quick, easy, and guaranteed to impress. Whether you’re hosting a dinner party, looking for a healthy weeknight side, or simply craving something delicious and different, these Mexican Street Corn Brussels are the answer.

Once you’ve made them, I’d love for you to share your creations! Post a picture on social media and tag me, or leave a comment below letting me know what you thought. Did you make any modifications? What did you serve them with? Your feedback is invaluable and helps me continue to create recipes that you’ll love.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of Mexican Street Corn Brussels. I promise, you won’t be disappointed! Happy cooking!

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