Mexican Street Corn Brussels: A Delicious & Healthy Recipe

Mexican Street Corn Brussels, a delightful fusion of cultures, is about to become your new favorite side dish! Imagine the smoky char and vibrant flavors of elote, that beloved Mexican street corn, but reimagined with the unexpected crunch and subtle sweetness of Brussels sprouts. Are you intrigued? I certainly hope so!

Elote, or Mexican street corn, has a rich history deeply rooted in Mexican culinary traditions. For generations, vendors have grilled corn on the cob, slathering it with creamy mayonnaise, tangy cotija cheese, chili powder, and a squeeze of lime. It’s a symphony of flavors and textures that’s both comforting and exciting. This recipe takes that iconic experience and elevates it with a healthy and delicious twist.

People adore elote for its irresistible combination of sweet, savory, and spicy notes. The creamy, cheesy coating perfectly complements the sweetness of the corn, while the chili powder adds a delightful kick. Now, imagine that same flavor profile coating perfectly roasted Brussels sprouts. The slight bitterness of the Brussels sprouts is beautifully balanced by the other ingredients, creating a truly addictive dish. This Mexican Street Corn Brussels recipe is not only incredibly flavorful but also surprisingly easy to make, making it perfect for weeknight dinners or weekend gatherings. Get ready to experience a flavor explosion that will have everyone asking for seconds!

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
• Pinch of cayenne pepper (optional, for extra heat)
• 1 ear of corn, kernels removed (about 1 cup) – fresh or frozen
• 1 tablespoon butter
• 1 clove garlic, minced

Preparing the Brussels Sprouts:

Okay, let’s get started! First things first, we need to prep our Brussels sprouts. I like to trim off the very bottom of the stem and then remove any outer leaves that look a little sad or discolored. Once they’re cleaned up, I halve them. If you have some really big Brussels sprouts, go ahead and quarter them so they cook evenly.

1. Preheat your oven to 400°F (200°C). This high heat is key to getting those crispy, caramelized edges we’re after.
2. In a large bowl, toss the Brussels sprouts with the olive oil, salt, and pepper. Make sure they’re evenly coated so every little sprout gets its chance to shine.
3. Spread the Brussels sprouts in a single layer on a baking sheet. Don’t overcrowd the pan, or they’ll steam instead of roast. If needed, use two baking sheets.
4. Roast for 20-25 minutes, or until the Brussels sprouts are tender and nicely browned, flipping halfway through. Keep an eye on them – you want them to be golden brown, not burnt!

Making the “Elote” Topping:

While the Brussels sprouts are roasting, let’s whip up that delicious Mexican street corn-inspired topping. This is where all the magic happens!

1. If you’re using frozen corn, thaw it out a bit. Fresh corn is always best, but frozen works just fine in a pinch.
2. In a medium skillet, melt the butter over medium heat.
3. Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic!
4. Add the corn kernels to the skillet and cook for 5-7 minutes, stirring occasionally, until they’re tender and slightly browned. This step really brings out the sweetness of the corn.
5. Remove the skillet from the heat and set aside.

Preparing the Creamy Sauce:

Now for the creamy, dreamy sauce that ties everything together. This is super simple and adds so much flavor!

1. In a small bowl, whisk together the mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, smoked paprika, and cayenne pepper (if using). Taste and adjust the seasonings as needed. I like mine with a little extra lime juice for a bit of tang.

Assembling the Mexican Street Corn Brussels Sprouts:

Alright, the moment we’ve been waiting for! Time to put it all together and enjoy this amazing dish.

1. Once the Brussels sprouts are roasted to perfection, transfer them to a large bowl.
2. Add the cooked corn to the bowl with the Brussels sprouts.
3. Pour the creamy sauce over the Brussels sprouts and corn, and toss gently to coat everything evenly.
4. Transfer the mixture to a serving platter or bowl.
5. Sprinkle generously with crumbled Cotija cheese and chopped fresh cilantro.
6. Serve immediately and enjoy! These are best served warm, so don’t let them sit around for too long.

Tips and Variations:

• Spice it up: If you like things extra spicy, add a pinch more cayenne pepper to the sauce or a dash of your favorite hot sauce.
• Cheese swap: If you can’t find Cotija cheese, you can substitute queso fresco or even crumbled feta cheese.
• Grill it: For a smoky flavor, grill the corn on the cob until slightly charred, then cut off the kernels. You can also grill the Brussels sprouts in a grill basket.
• Air Fryer Option: If you prefer using an air fryer, preheat it to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper as directed. Air fry for 12-15 minutes, shaking the basket halfway through, until they are tender and crispy.
• Vegan Version: Substitute vegan mayonnaise and sour cream alternatives. Use a plant-based cheese alternative or nutritional yeast for a cheesy flavor.
• Add Jalapeño: For an extra kick, finely dice a jalapeño pepper and add it to the corn mixture while cooking.
• Make it a Meal: Add grilled chicken, shrimp, or tofu to make it a complete meal.

Serving Suggestions:

These Mexican Street Corn Brussels Sprouts are a fantastic side dish for just about anything! They pair perfectly with grilled meats, fish, or vegetarian mains. They’re also great as an appetizer or a snack. I’ve even been known to eat them straight out of the bowl for lunch!

Storage Instructions:

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator. They’ll keep for up to 3 days. Reheat them gently in the oven or microwave before serving. Keep in mind that the Brussels sprouts may lose some of their crispness upon reheating.

Conclusion:

This isn’t just another Brussels sprouts recipe; it’s a flavor explosion waiting to happen! The vibrant, zesty, and slightly spicy kick of Mexican street corn, combined with the earthy sweetness of roasted Brussels sprouts, creates a truly unforgettable culinary experience. Trust me, even if you’re not a Brussels sprouts fan, this Mexican Street Corn Brussels recipe might just convert you. It’s the perfect side dish to brighten up any meal, from a simple weeknight dinner to a festive weekend barbecue.

Why is this a must-try? Because it’s incredibly easy to make, uses readily available ingredients, and delivers a complex and satisfying flavor profile that will tantalize your taste buds. The char from roasting the Brussels sprouts adds a delightful smoky note, while the creamy, tangy sauce, inspired by traditional elote, elevates the dish to a whole new level. It’s a healthy and delicious way to enjoy your vegetables, and it’s guaranteed to be a crowd-pleaser.

Beyond the basic recipe, there’s plenty of room for experimentation! For a spicier kick, add a pinch of cayenne pepper to the sauce or use a hotter chili powder. If you prefer a milder flavor, reduce the amount of chili powder or omit it altogether. You can also adjust the amount of lime juice to your liking.

Serving Suggestions and Variations:

* Serve it as a side dish alongside grilled chicken, steak, or fish.
* Toss it with quinoa or rice for a hearty and flavorful vegetarian meal.
* Add it to tacos or burritos for a unique and delicious filling.
* Top it with crumbled cotija cheese and a sprinkle of cilantro for an extra touch of authenticity.
* For a vegan version, use vegan mayonnaise and omit the cotija cheese or substitute it with a vegan alternative.
* If you don’t have access to cotija cheese, feta cheese makes a surprisingly good substitute.
* Roast the Brussels sprouts with other vegetables like bell peppers, onions, or corn for a colorful and flavorful medley.
* Add a drizzle of hot sauce for an extra layer of heat.

I’m confident that you’ll absolutely love this recipe. It’s a fun and creative way to enjoy Brussels sprouts, and it’s sure to become a new favorite in your household. The combination of textures and flavors is simply irresistible.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of Mexican Street Corn Brussels. I can’t wait to hear what you think!

Once you’ve tried it, please come back and share your experience in the comments below. Let me know what variations you tried, what you served it with, and how much you enjoyed it. Your feedback is invaluable, and it helps other readers discover new and exciting ways to enjoy this delicious dish. Happy cooking! I hope you enjoy this recipe as much as I do. Don’t forget to rate the recipe and share it with your friends and family!

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