Street Corn Brussels Sprouts

I first discovered this recipe during a phase where I was obsessed with recreating street food at home. Mexican street corn had always been one of my favorites, but I wanted to find a way to incorporate those incredible flavors into something a bit more substantial. The idea of applying those same seasonings and toppings to roasted Brussels sprouts seemed crazy at first, but sometimes the best recipes come from the most unexpected combinations. The way the Brussels sprouts caramelize and develop those crispy edges while absorbing all those smoky, spicy flavors is absolutely incredible. Adding fresh corn kernels to roast alongside them creates this beautiful medley of textures and tastes. When you finish it with crumbled cotija cheese and fresh cilantro, it transforms into something that feels both rustic and sophisticated. Every time I make this, I'm reminded why fusion cooking can be so rewarding.

Why I love this recipe

What I love most about this recipe is how it completely transforms two ingredients that some people might find boring into something absolutely crave-worthy. Brussels sprouts get such a bad rap, but when you roast them until they're caramelized and add these bold Mexican flavors, they become the star of the show. The combination of textures is what really gets me - the crispy outer leaves of the Brussels sprouts, the tender corn kernels, the creamy cotija cheese, and the fresh cilantro all working together. It's also incredibly versatile; you can adjust the spice level, add different cheeses, or even throw in some diced jalapeños for extra heat. This recipe proves that with the right seasonings and technique, you can make any vegetable irresistible. Plus, it's healthy, colorful, and always gets rave reviews from guests.

What You Need From Your Kitchen

• Brussels sprouts: Trim, halve, and pat dry before seasoning
• Corn kernels: Use fresh, frozen, or canned (drained) corn
• Cotija cheese: Crumble fresh cheese over the finished dish
• Fresh cilantro: Chop finely and sprinkle as garnish
• Olive oil: Use extra virgin for best flavor when tossing vegetables
• Lime juice: Squeeze fresh lime over hot vegetables for maximum flavor

Let's Make These Together

Prepare the vegetables

Start by preheating your oven and preparing the Brussels sprouts by trimming and halving them. Make sure they're completely dry before seasoning to ensure proper roasting and caramelization.

Season everything well

In a large bowl, combine the Brussels sprouts and corn with all the seasonings and olive oil. Toss thoroughly to ensure every piece is well-coated with the flavorful mixture.

Roast to perfection

Spread the seasoned vegetables in a single layer on your baking sheet and roast until they're golden brown and crispy on the edges. The key is not to overcrowd the pan.

Finish with fresh flavors

Once the vegetables are perfectly roasted, immediately add the lime juice while they're still hot, then top with crumbled cotija cheese and fresh cilantro for that authentic street corn experience.

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Switch Things Up

I remember the first time I made this dish - I was trying to find a way to get my kids to eat Brussels sprouts, and inspiration struck when I was eating elote at a local food truck. The vendor was sprinkling that perfect blend of cheese and spices on the corn, and I thought, why not try this with Brussels sprouts? I rushed home and started experimenting in my kitchen. The first batch was good, but when I added the corn kernels to roast alongside the Brussels sprouts, it became something magical. Now it's requested at every family gathering, and even my Brussels sprouts-hating brother asks for seconds. The key is getting that perfect char on the vegetables while keeping them tender inside.

Perfect Pairings

This dish pairs beautifully with grilled chicken or fish, especially those with Mexican seasonings. It's also fantastic alongside carnitas or barbacoa tacos. For a complete Mexican-inspired meal, serve it with cilantro lime rice and black beans. The creamy cotija cheese and bright lime flavors also complement rich dishes like mole or pozole perfectly. Don't forget to have extra lime wedges on the side for those who want an extra citrus kick!

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Frequently Asked Questions

→ Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts work best for this recipe as they roast better and develop those crispy edges. If using frozen, thaw and pat them completely dry first.

→ What can I substitute for cotija cheese?

Queso fresco, feta cheese, or even parmesan can work as substitutes. Each will give a slightly different flavor profile but will still be delicious.

→ How do I know when the Brussels sprouts are done roasting?

They should be golden brown on the outside with slightly crispy edges, and tender when pierced with a fork. This usually takes 20-25 minutes at 425°F.

→ Can I make this recipe ahead of time?

This dish is best served immediately after roasting, but you can prep the vegetables and seasonings ahead of time. Just roast when ready to serve.

→ Is this recipe spicy?

The base recipe has a mild heat level from the chili powder and paprika. You can adjust the spice level by adding more chili powder or cayenne pepper to taste.

Conclusion

This Mexican Street Corn Brussels Sprouts recipe proves that fusion cooking can create something truly extraordinary. The combination of roasted vegetables with bold Mexican flavors creates a side dish that's both familiar and exciting. It's perfect for those looking to add some creativity to their vegetable game while still delivering on taste and nutrition. Whether you're serving it at a dinner party or just wanting to elevate your weeknight meals, this dish is sure to impress.