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Mexican Street Corn Brussels Sprouts

Mexican Street Corn Brussels Sprouts
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Mexican Street Corn Brussels Sprouts are a lively twist on a classic favorite, merging the nutty flavors of roasted Brussels sprouts with the sweet, creamy essence of traditional Mexican street corn. This dish is not just a side; it’s a celebration of vibrant tastes and textures that will elevate any meal. The crispy caramelization of the Brussels sprouts pairs beautifully with the zesty lime, creamy mayo, and rich cotija cheese, creating an irresistible combination that brings joy to your table. Perfect for taco nights or as a standout appetizer, these Brussels sprouts promise to be a crowd-pleaser, transforming your dining experience into something truly special.

Ingredients

Scale
  • 1 lb. brussels sprouts, trimmed and halved
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 (15 oz.) can corn, rinsed and drained
  • 2 tbsp mayo (or vegan mayo)
  • 2 tbsp sour cream or plain Greek yogurt
  • 1 tsp chili powder
  • 1/4 tsp paprika
  • 1 tbsp fresh lime juice
  • 2–3 tbsp chopped cilantro
  • 1/4 cup cotija cheese (or feta)

Instructions

  1. Preheat your air fryer or oven to 400°F (200°C).
  2. In a mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper.
  3. Spread them evenly on a baking sheet or air fryer basket. Roast or air-fry for about 15-20 minutes until crispy and golden brown.
  4. Meanwhile, in a separate bowl, combine rinsed corn, mayo, sour cream (or yogurt), chili powder, paprika, lime juice, and cilantro.
  5. Once Brussels sprouts are done cooking, gently fold them into the corn mixture until coated.
  6. Top with crumbled cotija cheese before serving.

Nutrition

Find it online: https://cookingwitheliana.com/mexican-street-corn-brussels-sprouts/