Mexican Street Corn Brussels: A Delicious & Easy Recipe

Mexican Street Corn Brussels, a delightful fusion of flavors, is about to become your new favorite side dish! Forget everything you thought you knew about Brussels sprouts because this recipe transforms the often-maligned vegetable into a vibrant and irresistible treat. Imagine the smoky char of grilled corn, the creamy tang of Mexican crema, the salty bite of cotija cheese, and the zesty kick of chili powder, all perfectly complementing the slightly bitter, yet subtly sweet, Brussels sprouts.

Inspired by the iconic Mexican street food, Elote, this dish takes a beloved classic and gives it a healthy and unexpected twist. Elote, traditionally grilled corn slathered in mayonnaise, cheese, and spices, has been a staple of Mexican street vendors for generations, offering a burst of flavor and a taste of authentic Mexican culture. We’ve taken those same incredible flavors and applied them to Brussels sprouts, creating a dish that’s both familiar and excitingly new.

People adore this dish because it’s a flavor explosion in every bite. The combination of textures – the crispy outer leaves of the Brussels sprouts, the creamy sauce, and the crumbly cheese – is simply divine. Plus, it’s incredibly easy to make, perfect for a quick weeknight side or a show-stopping addition to your next barbecue. Get ready to experience Mexican Street Corn Brussels like never before – your taste buds will thank you!

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved (or quartered if large)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup mayonnaise
• 1/4 cup Mexican crema (or sour cream)
• 1/4 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• Optional: Pinch of cayenne pepper for extra heat

Preparing the Brussels Sprouts:

Okay, let’s get started! First things first, we need to prep our Brussels sprouts. This is a crucial step because how you prepare them will directly impact the final texture and flavor. I like mine to be slightly crispy on the outside and tender on the inside, so here’s how I do it:

1. Wash and Trim: Give your Brussels sprouts a good rinse under cold water. Then, trim off the very bottom of the stem – just a little bit, enough to remove any dry or discolored parts.
2. Halve or Quarter: Now, depending on the size of your Brussels sprouts, you’ll either halve them or quarter them. If they’re on the smaller side, halving is perfect. If they’re larger, quartering will ensure they cook evenly. The goal is to have relatively uniform pieces.
3. Dry Thoroughly: This is super important! Excess moisture will steam the Brussels sprouts instead of roasting them, and we want that beautiful caramelization. Use a clean kitchen towel or a salad spinner to remove as much water as possible.

Roasting the Brussels Sprouts:

Roasting is my favorite way to cook Brussels sprouts. It brings out their natural sweetness and gives them a lovely crispy texture. Here’s how to achieve Brussels sprout perfection:

1. Preheat the Oven: Crank your oven up to 400°F (200°C). A hot oven is key for getting that nice char.
2. Toss with Oil and Seasonings: In a large bowl, toss the Brussels sprouts with the olive oil, salt, and pepper. Make sure they’re evenly coated. Don’t be shy with the oil – it helps them get crispy.
3. Arrange on a Baking Sheet: Spread the Brussels sprouts in a single layer on a baking sheet. Overcrowding the pan will cause them to steam instead of roast. If necessary, use two baking sheets.
4. Roast: Roast for 20-25 minutes, or until the Brussels sprouts are tender and nicely browned, with some crispy edges. I like to flip them halfway through to ensure even cooking. Keep an eye on them – ovens can vary, and you don’t want them to burn.

Making the Mexican Street Corn Dressing:

This is where the magic happens! The dressing is what transforms these roasted Brussels sprouts into a Mexican street corn masterpiece. It’s creamy, tangy, spicy, and oh-so-delicious.

1. Combine the Base: In a small bowl, whisk together the mayonnaise and Mexican crema (or sour cream). This forms the creamy base of our dressing.
2. Add the Flavor Boosters: Stir in the crumbled cotija cheese, chopped cilantro, lime juice, chili powder, and smoked paprika. If you’re feeling brave, add a pinch of cayenne pepper for a little extra kick.
3. Taste and Adjust: Give the dressing a taste and adjust the seasonings as needed. You might want to add more lime juice for tanginess, chili powder for spice, or salt to balance the flavors.

Assembling the Mexican Street Corn Brussels Sprouts:

Now for the fun part – putting it all together! This is where you get to see your hard work pay off.

1. Transfer to a Bowl: Once the Brussels sprouts are roasted to perfection, transfer them to a large bowl.
2. Drizzle with Dressing: Generously drizzle the Mexican street corn dressing over the roasted Brussels sprouts.
3. Toss to Coat: Gently toss the Brussels sprouts with the dressing until they’re evenly coated. Be careful not to overmix, as you don’t want to crush the Brussels sprouts.
4. Garnish and Serve: Transfer the Brussels sprouts to a serving dish and garnish with extra cotija cheese and cilantro. Serve immediately while they’re still warm and crispy.

Tips and Variations:

Here are a few extra tips and ideas to customize this recipe to your liking:

• Spice Level: Adjust the amount of chili powder and cayenne pepper to control the spice level. If you’re sensitive to heat, start with a small amount and add more to taste.
• Cheese: If you can’t find cotija cheese, you can substitute it with feta cheese or queso fresco.
• Vegetarian/Vegan: To make this recipe vegetarian, simply ensure your mayonnaise is vegetarian-friendly. To make it vegan, use vegan mayonnaise and a vegan sour cream alternative, and omit the cotija cheese or substitute it with a vegan parmesan alternative.
• Air Fryer: You can also cook the Brussels sprouts in an air fryer. Preheat your air fryer to 400°F (200°C) and cook for 12-15 minutes, or until they’re tender and crispy, shaking the basket halfway through.
• Bacon: For an extra layer of flavor, add some cooked and crumbled bacon to the Brussels sprouts before tossing them with the dressing.
• Corn: If you want to make it even more like traditional Mexican street corn, add some grilled or roasted corn kernels to the mix.
• Serving Suggestions: These Mexican street corn Brussels sprouts are a delicious side dish for grilled meats, tacos, or enchiladas. They also make a great appetizer or snack.

Enjoy!

I hope you enjoy this recipe as much as I do! It’s a fun and flavorful way to enjoy Brussels sprouts, and it’s sure to be a hit with your family and friends. Don’t be afraid to experiment with the seasonings and toppings to create your own unique version. Happy cooking!

Conclusion:

And there you have it! This Mexican Street Corn Brussels recipe is truly a game-changer, transforming humble Brussels sprouts into a vibrant and flavorful side dish that will have everyone asking for seconds. I know, I know, Brussels sprouts might not be everyone’s favorite, but trust me on this one. The combination of the roasted sprouts’ slight bitterness with the creamy, tangy, and spicy elote-inspired sauce is simply divine. It’s a flavor explosion that will convert even the most ardent Brussels sprout skeptics.

Why is this a must-try? Because it’s incredibly easy to make, packed with nutrients, and bursting with flavor. It’s a fantastic way to add some excitement to your weeknight dinners or impress your guests at your next gathering. Plus, it’s a fun and creative way to enjoy a vegetable that often gets overlooked. Forget boring steamed Brussels sprouts – this recipe elevates them to a whole new level of deliciousness.

Looking for serving suggestions? These Mexican Street Corn Brussels are incredibly versatile. They make a fantastic side dish for grilled chicken, steak, or fish. They’re also a great addition to tacos or burrito bowls, adding a burst of flavor and texture. For a vegetarian meal, try serving them alongside quinoa or rice with black beans and avocado. You can even toss them into a salad for a unique and flavorful twist.

And the variations are endless! Want to kick up the heat? Add a pinch of cayenne pepper to the sauce or use a spicier chili powder. Prefer a milder flavor? Reduce the amount of chili powder or omit it altogether. You can also experiment with different types of cheese. Cotija cheese is traditional for elote, but crumbled feta or queso fresco would also be delicious. For a vegan version, use a plant-based mayonnaise and nutritional yeast instead of Parmesan cheese. You could even add a sprinkle of toasted pepitas (pumpkin seeds) for extra crunch and nutty flavor.

Don’t be afraid to get creative and customize this recipe to your liking. That’s the beauty of cooking – it’s all about experimenting and finding what you love. I encourage you to try this recipe and experience the magic of Mexican Street Corn Brussels for yourself. I promise you won’t be disappointed.

I’m so excited for you to try this recipe! Once you do, please share your experience in the comments below. I’d love to hear what you think and see your creations. Did you make any variations? What did you serve them with? Your feedback is invaluable and helps me continue to create delicious and inspiring recipes for you. So, go ahead, give this recipe a try and let me know what you think! Happy cooking! I can’t wait to hear from you!

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