Mexican Street Corn Brussels Sprouts (Print version)
Crispy roasted Brussels sprouts tossed with charred corn, creamy lime dressing, Cotija, chili powder, and cilantro.
# Ingredients:
For the sprouts and corn
01 -
1 1/2 lb (680 g) Brussels sprouts, trimmed and halved
02 -
2 tablespoons olive oil
03 -
3/4 teaspoon kosher salt
04 -
1/4 teaspoon black pepper
05 -
1 1/2 cups (240 g) corn kernels, fresh, frozen, or drained canned
For the street corn dressing
06 -
3 tablespoons mayonnaise
07 -
2 tablespoons sour cream or plain Greek yogurt
08 -
1 tablespoon fresh lime juice, plus wedges for serving
09 -
1 teaspoon chili powder
10 -
1/2 teaspoon smoked paprika
11 -
1/4 teaspoon garlic powder
12 -
1/3 cup (35 g) crumbled Cotija cheese, plus more for topping
13 -
1/4 cup chopped fresh cilantro
# Instructions:
01 -
Preheat the oven to 425°F. Line a large baking sheet with parchment paper or leave it bare for deeper browning.
02 -
Toss the halved Brussels sprouts with olive oil, salt, and black pepper. Spread them cut side down in a single layer.
03 -
Roast for 22-25 minutes, tossing once near the end, until the cut sides are browned and the centers are tender.
04 -
While the sprouts roast, cook the corn in a hot dry skillet for 4-6 minutes until warmed through with a few browned spots.
05 -
Stir together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder until smooth.
06 -
Combine the hot sprouts, charred corn, dressing, Cotija, and cilantro. Toss gently, then top with extra Cotija, chili powder, and lime wedges.
# Good to know:
01 -
Best served right after tossing while the sprouts are still crisp.
02 -
Frozen corn can be used straight from the freezer if it is cooked in a hot skillet until dry and lightly browned.