Mexican Street Corn Brussels Sprouts
Elevate your dining experience with this delightful dish that combines crispy Brussels sprouts and the smoky, bold flavors of Mexican street corn. Tossed with a creamy lime sauce and topped with crumbled feta, these Brussels sprouts will become an instant favorite at any gathering. Perfect as a vibrant side dish or a satisfying main course, this recipe promises to impress your family and friends with its unique taste and beautiful presentation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 1 lb Brussels sprouts, halved
- 1 cup corn kernels (fresh or thawed frozen)
- ¼ cup mayonnaise
- 2 tbsp fresh lime juice
- ½ cup crumbled feta cheese (or cotija for authenticity)
- 2 tbsp fresh cilantro, chopped (optional)
- 1 tsp smoked chili powder
- Salt and pepper to taste
Instructions
- Rinse the Brussels sprouts under cold water, trim brown ends, and halve them lengthwise.
- Heat olive oil in a large skillet over medium-high heat. Add the halved sprouts cut-side down and sauté for about 8-10 minutes until golden brown and crispy.
- Stir in the corn kernels and cook for another 3-5 minutes until heated through and slightly charred.
- In a bowl, combine mayonnaise, lime juice, chili powder, salt, and pepper. Mix until smooth.
- Pour the sauce over the sautéed mixture and gently fold to coat evenly.
- Serve on a platter garnished with crumbled feta cheese and chopped cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg