Mexican Street Corn Brussels Sprouts: A Flavor Explosion!

Introduction to Mexican Street Corn Brussels Sprouts

There’s something magical about the combination of flavors in Mexican Street Corn Brussels Sprouts. Growing up, I always loved the vibrant tastes of street food, and this dish brings that excitement right to my kitchen. It’s a quick solution for busy weeknights or a delightful side to impress your loved ones at gatherings. The crispy Brussels sprouts paired with the zesty corn and creamy sauce create a flavor explosion that’s hard to resist. Trust me, once you try this recipe, it’ll become a staple in your home, bringing joy to every meal!

Why You’ll Love This Mexican Street Corn Brussels Sprouts

This dish is a game-changer for anyone looking to elevate their vegetable game. It’s incredibly easy to whip up, taking just 40 minutes from start to finish. The flavors are bold and exciting, making even the pickiest eaters ask for seconds. Plus, it’s a vegetarian delight that pairs perfectly with any main course. You’ll love how it transforms simple Brussels sprouts into a fiesta on your plate!

Ingredients for Mexican Street Corn Brussels Sprouts

Gathering the right ingredients is the first step to creating this flavorful dish. Here’s what you’ll need:

Brussels sprouts: These little green gems are the star of the show. Trimmed and halved, they roast beautifully, becoming crispy and caramelized.
Olive oil: A drizzle of this liquid gold helps the Brussels sprouts crisp up in the oven while adding a rich flavor.
Chili powder: This spice brings a warm, smoky heat that’s essential for that authentic Mexican street corn taste.
Smoked paprika: Adding depth and a hint of sweetness, smoked paprika complements the chili powder perfectly.
Garlic powder: A sprinkle of garlic powder enhances the overall flavor, giving it that savory kick.
Salt and black pepper: These staples are crucial for seasoning, bringing out the natural flavors of the vegetables.
Corn kernels: Fresh, frozen, or canned, corn adds a sweet crunch that balances the dish beautifully.
Cotija cheese: This crumbly cheese adds a creamy, salty finish. If you can’t find it, feta is a great substitute.
Mayonnaise: It creates a luscious sauce that ties all the flavors together. You can use Greek yogurt for a lighter option.
Lime juice: A splash of lime juice brightens the dish, adding a refreshing zing.
Fresh cilantro: This herb adds a burst of freshness and color, making the dish visually appealing.
Hot sauce (optional): For those who like it spicy, a dash of hot sauce can elevate the heat level.

For exact measurements, check the bottom of the article where you can find everything available for printing. Happy cooking!

How to Make Mexican Street Corn Brussels Sprouts

Creating Mexican Street Corn Brussels Sprouts is a straightforward process that packs a punch of flavor. Follow these simple steps, and you’ll have a delicious side dish that will impress everyone at the table.

Step 1: Preheat the Oven

Start by preheating your oven to 425°F. This step is crucial for achieving that perfect crispy texture. A hot oven ensures the Brussels sprouts roast evenly, caramelizing their natural sugars and enhancing their flavor. Trust me, you want that golden-brown goodness!

Step 2: Prepare the Brussels Sprouts

Next, grab your Brussels sprouts. Trim off the tough ends and slice them in half. This helps them cook evenly and allows the seasoning to penetrate. In a large bowl, toss the halved sprouts with olive oil, chili powder, smoked paprika, garlic powder, salt, and black pepper. Make sure they’re well-coated; this is where the flavor begins!

Step 3: Roast the Brussels Sprouts

Spread the seasoned Brussels sprouts on a baking sheet in a single layer. Roast them in the preheated oven for 20-25 minutes. Halfway through, give them a good stir to ensure even cooking. You’re looking for that crispy, golden-brown exterior. The aroma will be irresistible!

Step 4: Add Corn

With about 5 minutes left on the timer, it’s time to add the corn. Whether you’re using fresh, frozen, or canned corn, sprinkle it over the Brussels sprouts on the baking sheet. This allows the corn to roast just enough to bring out its sweetness without losing its crunch.

Step 5: Make the Sauce

While the Brussels sprouts and corn are roasting, whip up the sauce. In a small bowl, mix together mayonnaise, lime juice, and hot sauce if you’re feeling adventurous. This creamy sauce ties everything together, adding a zesty kick that complements the roasted veggies perfectly.

Step 6: Combine and Serve

Once the Brussels sprouts and corn are done roasting, remove them from the oven and let them cool for a few minutes. Drizzle the creamy sauce over the top, then sprinkle with crumbled cotija cheese and chopped cilantro. Serve warm or at room temperature, and watch them disappear!

Tips for Success

Make sure to cut the Brussels sprouts evenly for consistent cooking.
Don’t overcrowd the baking sheet; give them space to crisp up.
Feel free to adjust the spices to suit your taste preferences.
For extra crunch, broil the dish for the last 2-3 minutes.
Let leftovers cool completely before storing them in an airtight container.

Equipment Needed

Baking sheet: A standard sheet works, but a rimmed one prevents spills.
Large bowl: Use any mixing bowl to toss the Brussels sprouts and seasonings.
Spatula: A sturdy spatula helps in stirring and serving.
Measuring spoons: Essential for accurate seasoning, but eyeballing works too!

Variations

Spicy Kick: Add diced jalapeños or a sprinkle of cayenne pepper for an extra layer of heat.
Cheesy Delight: Swap cotija for shredded Monterey Jack or pepper jack cheese for a creamier texture.
Vegan Option: Use vegan mayonnaise and nutritional yeast instead of cotija for a plant-based twist.
Herb Infusion: Experiment with different herbs like parsley or green onions for a fresh flavor boost.
Grilled Version: Toss the Brussels sprouts and corn on the grill for a smoky flavor that’s perfect for summer.

Serving Suggestions

Pair with grilled chicken or steak for a hearty meal.
Serve alongside tacos or burritos for a festive touch.
Complement with a refreshing margarita or iced tea.
Garnish with extra cilantro and lime wedges for a vibrant presentation.
Enjoy as a standalone dish for a light, satisfying lunch.

FAQs about Mexican Street Corn Brussels Sprouts

Can I use frozen Brussels sprouts for this recipe?

Absolutely! Frozen Brussels sprouts can work in a pinch. Just make sure to thaw and drain them well before seasoning and roasting. This helps achieve that crispy texture we all love.

What can I substitute for cotija cheese?

If you can’t find cotija cheese, feta is a fantastic alternative. It offers a similar crumbly texture and salty flavor. You could also try goat cheese for a creamier twist!

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for a few minutes to regain that crispy goodness. Microwaving is an option, but it may lose some crunch.

Can I make this dish ahead of time?

Yes! You can prep the Brussels sprouts and corn in advance, seasoning them and storing them in the fridge. Just roast them right before serving for the best flavor and texture.

Is this dish suitable for meal prep?

Definitely! Mexican Street Corn Brussels Sprouts make a great addition to your meal prep routine. They’re delicious warm or at room temperature, making them perfect for lunches throughout the week.

Final Thoughts

Mexican Street Corn Brussels Sprouts are more than just a side dish; they’re a celebration of flavor and creativity in the kitchen. Each bite offers a delightful crunch, a burst of zest, and a hint of spice that can brighten any meal. Whether you’re serving them at a family dinner or enjoying them solo, this dish brings joy and satisfaction. It’s a reminder that cooking can be fun and rewarding, transforming simple ingredients into something extraordinary. So, roll up your sleeves, embrace the flavors, and let this recipe become a cherished part of your culinary adventures!

Isabella