Mexican Street Corn Brussels Sprouts
Mexican Street Corn Brussels Sprouts are a delicious, crispy twist on a classic vegetable. This vibrant dish combines the rich flavors of Mexican street corn with roasted brussels sprouts, making it the perfect side for taco nights or any gathering. With a creamy dressing enriched by mayo, sour cream, and spices, these sprouts are topped with cotija cheese and fresh cilantro for an explosion of flavor in every bite. Easy to prepare and packed with nutrients, this recipe is sure to impress your family and friends!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4 people 1x
- Category: Side Dish
- Method: Baking/Frying
- Cuisine: Mexican
Ingredients
Scale
- 1 lb brussels sprouts, trimmed and halved
- 1 tbsp olive oil
- 1 (15 oz) can corn, rinsed and drained
- 2 tbsp mayo
- 2 tbsp sour cream or plain Greek yogurt
- Fresh lime juice
- 1/4 cup cotija cheese, grated
- Chili powder
- Paprika
- Salt
- Pepper
Instructions
- Preheat air fryer to 380°F or oven to 400°F.
- Toss brussels sprouts with olive oil, salt, and pepper. Cook in air fryer for 6 minutes; toss and continue for another 4-7 minutes until crispy. For oven baking, roast for 18-20 minutes.
- Heat corn in a small saucepan over medium heat until warmed.
- In a bowl, mix mayo, sour cream, lime juice, chili powder, and paprika.
- Combine the corn mixture with the sauce in the saucepan for about 2 minutes.
- Mix corn sauce with crispy brussels sprouts; garnish with cotija cheese and cilantro before serving.
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg