Introduction
Welcome to a delightful culinary adventure! Today, we’re diving into a fresh and flavorful twist on classic street food with a recipe for Mexican Street Corn Brussels Sprouts. Imagine tender Brussels sprouts, perfectly roasted to a golden brown, mingling with sweet, charred corn and a creamy, zesty dressing that packs a punch. This vibrant dish not only adds an exciting flair to your dinner table but also delivers a delightful burst of flavors that will leave everyone asking for seconds!
Ingredients
- 1 lb Brussels sprouts, halved
- 2 ears of corn, kernels removed
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/2 cup mayonnaise
- 1/4 cup cotija cheese, crumbled
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Directions and Instructions
- Preheat your oven to 400°F (200°C) and get ready for some delicious aromas!
- In a large bowl, toss the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper until they’re well coated and ready for roasting.
- Spread those seasoned Brussels sprouts onto a baking sheet in a single layer and roast them for about 20 minutes, or until they’re tender and just a tad crispy.
- While the Brussels sprouts are roasting, heat a skillet over medium heat and add the corn kernels. Sauté them for about 5-7 minutes until they’re tender and lightly charred, releasing a lovely sweet aroma.
- In a mixing bowl, combine the mayonnaise, crumbled cotija cheese, and lime juice, stirring them together until creamy and well blended.
- Once the Brussels sprouts are golden and done, take them out of the oven and combine them with the charred corn in a large serving bowl.
- Drizzle that mouthwatering mayonnaise mixture over the warm Brussels sprouts and corn, tossing gently to ensure every bite is bursting with flavor.
- Garnish your dish with fresh cilantro for a pop of color and freshness before serving.
Notes or Tips
For an extra kick, feel free to add diced jalapeños to your corn while it’s cooking. Also, if you can’t find cotija cheese, feta cheese makes a great substitute! This dish can be served warm or at room temperature, making it a versatile option for gatherings.
Cooking Techniques
This recipe combines roasting and sautéing techniques to enhance the natural flavors of the vegetables. Roasting the Brussels sprouts brings out their sweetness and helps achieve a lovely crispiness, while sautéing the corn adds a delightful char. The creamy dressing offers a wonderful contrast to the texture of the veggies, making each bite a delicious experience.
FAQ
Can I prepare this dish in advance?
Yes, you can prepare the Brussels sprouts and corn ahead of time, but it’s best to mix everything together just before serving to keep the texture fresh and appealing.
What can I serve this with?
This dish pairs beautifully with grilled meats, tacos, or as a standalone vegetarian dish. It’s perfect for summer barbecues or cozy family dinners.
Conclusion
There you have it—a quick, colorful, and flavorful recipe that brings the spirit of Mexican street food right to your kitchen! These Mexican Street Corn Brussels Sprouts are sure to become a family favorite, dazzling everyone with their vibrant flavors and fresh ingredients. Enjoy making this hearty dish and savor every bite of this delightful fusion!