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–+ servings
Street Corn Brussels Sprouts

Street Corn Brussels Sprouts That Even Kids Can't Resist

These Street Corn Brussels Sprouts capture the vibrant flavors of elote, providing a crispy and healthy side that even kids can't resist.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Sides
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sprouts
  • 1 pound Brussels sprouts Use fresh, firm sprouts for the best texture and flavor.
  • 2 tablespoons Olive oil Adds richness and helps achieve crispy edges during roasting.
  • 1 teaspoon Chili powder Introduces a spicy kick; feel free to substitute with your favorite spicy seasoning.
  • 1 teaspoon Smoked paprika Brings a smoky essence reminiscent of grilled dishes, enhancing complexity.
  • to taste Salt Essential for flavor; adjust to your personal taste preference.
  • to taste Pepper Essential for flavor; adjust to your personal taste preference.
For the Corn
  • 1 cup Corn kernels Adds sweetness and texture; fresh, frozen, or canned works great.
For the Sauce
  • 1/2 cup Cotija cheese Offers creaminess and tang; can be substituted with feta or omitted for a vegan dish.
  • 1/3 cup Mayonnaise Serves as the creamy base; use vegan mayo for a dairy-free option.
  • 2 tablespoons Lime juice Delivers acidity and brightness; fresh juiced limes provide the best flavor.
  • 1 teaspoon Garlic powder Provides savory depth; fresh minced garlic can also work beautifully.
  • 2 tablespoons Fresh cilantro Adds a refreshing herbal note; parsley can be used as a substitute if needed.
For Serving
  • 1 lime Lime wedges A zesty finishing touch that enhances the dish when served!

Equipment

  • Oven
  • Skillet
  • Mixing bowl
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Trim the ends off the Brussels sprouts and slice them in half. In a large mixing bowl, combine the halved sprouts with olive oil, chili powder, smoked paprika, salt, and pepper. Toss together until evenly coated.
  3. Spread the seasoned Brussels sprouts out in a single layer on a baking sheet. Roast them for 20-25 minutes, stirring halfway through until golden-brown and crispy.
  4. In a skillet over medium heat, add corn kernels and cook for 5-7 minutes until slightly charred. Set aside.
  5. In a small mixing bowl, whisk together the mayonnaise, lime juice, garlic powder, and a pinch of salt. Let it sit to enhance the flavors.
  6. Combine the roasted sprouts and charred corn in a large bowl. Drizzle the sauce over and toss gently to combine.
  7. Sprinkle crumbled cotija cheese and fresh cilantro over the top. Serve warm with lime wedges.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 35mgSodium: 300mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 80mgCalcium: 150mgIron: 1mg

Notes

Don’t crowd the pan for optimal roasting. Fresh ingredients elevate the flavors of this dish.

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