Mexican Street Corn Brussels (Print Version)
Bright, crispy Brussels sprouts paired with creamy, bold street corn flavors.
# Ingredients:
→ Vegetables
01 -
1 lb brussels sprouts, trimmed and halved
02 -
1 (15 oz) can corn, rinsed and drained
→ Seasonings
03 -
1 tbsp olive oil
04 -
Salt and pepper to taste
05 -
1 tsp chili powder
06 -
1/4 tsp paprika
→ Dressing
07 -
2 tbsp mayonnaise
08 -
2 tbsp sour cream or plain Greek yogurt
09 -
1 tbsp fresh lime juice
→ Garnish
10 -
2–3 tbsp chopped fresh cilantro
11 -
1/4 cup cotija cheese, grated
# Instructions:
01 -
Combine brussels sprouts with olive oil, salt, and pepper in a bowl. For air frying, place them in an air fryer basket and air fry at 380°F for 6 minutes. Toss and air fry for an additional 4-7 minutes until crispy. For baking, preheat the oven to 400°F. Arrange brussels sprouts in a single layer on a baking sheet and bake for 18-20 minutes, tossing halfway through, until crispy.
02 -
Warm the canned corn in a small saucepan over medium heat for a few minutes.
03 -
In a small bowl, combine mayonnaise, sour cream, lime juice, chili powder, paprika, and a pinch of salt. Stir well to combine.
04 -
Add the dressing mixture to the saucepan with the warmed corn. Stir and let cook for 2 more minutes, mixing frequently.
05 -
In a serving bowl, toss the crispy brussels sprouts with the corn mixture until lightly coated.
06 -
Top with cotija cheese, chopped cilantro, and lime wedges. Serve immediately and enjoy.
# Notes:
01 -
If the brussels sprouts are very large, they can be quartered instead of halved for even cooking.