Description
Transform your gatherings with these Mexican Street Corn Brussels Sprouts, where crispy roasted Brussels sprouts meet the bold flavors of zesty lime, creamy mayo, and crumbled cotija cheese. This vibrant dish is a perfect blend of textures and tastes that will have everyone coming back for more. Ideal as a side or main dish, this recipe is sure to impress at any occasion!
Ingredients
Scale
- 1 lb Brussels sprouts, halved
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp chili powder
- 1/3 cup mayonnaise
- 2 tbsp fresh lime juice
- 1/3 cup crumbled cotija cheese (or feta)
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat your oven to 400°F (200°C). Rinse and halve the Brussels sprouts.
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, pepper, and chili powder until evenly coated.
- Spread the seasoned sprouts on a baking sheet in a single layer and roast for 20-25 minutes or until golden brown and crispy.
- While the sprouts are roasting, combine mayonnaise, lime juice, and cotija cheese in a separate bowl.
- Once roasted, toss the hot Brussels sprouts with the creamy mixture and stir in chopped cilantro.
- Serve on a platter garnished with additional cotija cheese and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
Keywords: For added smokiness, grill fresh corn and mix it in at the end. Feel free to substitute cotija cheese with feta or add jalapeños for an extra kick. Always season well before roasting to enhance flavor.