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Spicy Street Corn Brussels Sprouts: A Flavor Explosion!

Spicy Street Corn Brussels Sprouts are a delicious and flavorful dish that combines roasted Brussels sprouts with a creamy corn mixture, perfect for a side or a main dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds Brussels sprouts trimmed and halved
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 cup corn kernels fresh, frozen, or canned
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup cotija cheese crumbled
  • 1 tablespoon lime juice
  • 2 tablespoons fresh cilantro chopped
  • 1/4 teaspoon cayenne pepper optional, for extra heat

Method
 

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, black pepper, chili powder, and smoked paprika until evenly coated.
  3. Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast in the oven for 20-25 minutes, or until they are golden brown and crispy, stirring halfway through.
  4. While the Brussels sprouts are roasting, prepare the sauce. In a medium bowl, mix together the corn, mayonnaise, sour cream, cotija cheese, lime juice, and cayenne pepper (if using) until well combined.
  5. Once the Brussels sprouts are done roasting, remove them from the oven and let them cool for a few minutes.
  6. In a large serving bowl, combine the roasted Brussels sprouts with the corn mixture. Toss gently to combine.
  7. Garnish with fresh cilantro before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 12gProtein: 6gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 14gCholesterol: 15mgSodium: 500mgFiber: 4gSugar: 3g

Notes

  • For a vegan version, substitute the mayonnaise and sour cream with plant-based alternatives and omit the cotija cheese or use a vegan cheese.
  • Add diced jalapeños or a splash of hot sauce to the corn mixture for an extra kick of heat.

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