Ingredients
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 teaspoon chili powder
– ½ teaspoon cumin
– Salt and pepper, to taste
– ¼ cup cotija cheese, crumbled
– ¼ cup mayonnaise
– 1 tablespoon sour cream (or Greek yogurt)
– Juice of 1 lime
– 2 tablespoons fresh cilantro, chopped
– 1 tablespoon tajín seasoning (optional)
– Lime wedges, for serving
Instructions
Let’s get started on creating these flavorful Mexican Street Corn Brussels Sprouts! Follow these steps for a delightful dish:
1. Preheat Oven: Preheat your oven to 425°F (220°C), ensuring it’s hot for roasting.
2. Prepare Brussels Sprouts: Trim and halve the Brussels sprouts, placing them in a large mixing bowl.
3. Season the Sprouts: Drizzle olive oil over the sprouts and sprinkle with chili powder, cumin, salt, and pepper. Toss until they are evenly coated.
4. Roast: Spread the seasoned Brussels sprouts on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until they are golden brown and crispy. Stir halfway to ensure even cooking.
5. Make the Dressing: While the sprouts are roasting, in a small bowl, whisk together mayonnaise, sour cream, lime juice, and half of the cilantro.
6. Add Cheese: Once the Brussels sprouts are done, remove them from the oven and immediately sprinkle with crumbled cotija cheese.
7. Top with Sauce: Drizzle the prepared dressing over the hot Brussels sprouts and gently toss to combine.
8. Garnish: Finish with the remaining cilantro and sprinkle with tajín seasoning for an extra kick, if desired.
9. Serve: Serve warm with lime wedges on the side for squeezing over the top.
These steps will guide you to create a remarkable dish that features an explosion of flavors and textures!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4
- Calories: 210 kcal
- Fat: 16g
- Protein: 5g