Mexican Street Corn Brussels Sprouts
Transport yourself to the vibrant streets of Mexico with a modern twist on a classic dish – Mexican Street Corn Brussels Sprouts. Imagine the savory aroma of grilled corn mixed with tangy cheese and zesty spices, now infused into tender Brussels sprouts. This fusion of flavors brings a new level of excitement to your table, perfect for any occasion. With each bite, you’ll savor the harmonious blend of textures and tastes, promising a delightful culinary journey every time you prepare this dish.
Jump to Recipe Card
Prep Time: 15 min | Cook Time: 25 min | Total: 40 min
Yield: 4 servings | Difficulty: Easy
Quick Stats Box:
Cuisine: Mexican
Course: Side Dish
Diet: Vegetarian
Best for: Family dinners, gatherings
Why This Recipe Works
• Satisfy your taste buds with the shatteringly crispy exterior of street corn combined with the tender Brussels sprouts.
• Enjoy the convenience of preparing this dish in just 40 minutes, from stove to table.
• Adapt this recipe easily to make it suitable for gluten-free or vegan dietary preferences.
• Learn a professional trick for achieving the perfect balance of texture and flavor in every bite.
• Ideal for any occasion, this dish is simple enough for weeknight dinners yet impressive for special celebrations.
Ingredient Spotlight
Enhance the flavors of Mexican Street Corn Brussels Sprouts with key ingredients like fresh corn, cotija cheese, and chili powder. These ingredients add authenticity and richness to the dish, ensuring a burst of Mexican street food essence in every bite.
Ingredients
For the Brussels Sprouts:
• 1 lb Brussels sprouts, trimmed and halved
• 2 cups fresh corn kernels
For the Street Corn Seasoning:
• 1/2 cup cotija cheese, crumbled
• 1 tsp chili powder
Ingredient Notes:
• Choose fresh, high-quality ingredients for the best flavor.
• Ensure the corn is at room temperature for even cooking.
• Do not skip the cotija cheese as it adds a distinct salty kick to the dish.
Essential Equipment
You’ll Need:
• Large skillet
• Spatula
Nice to Have:
• Grill pan for added smoky flavor
How to Make Mexican Street Corn Brussels Sprouts (Step-by-Step)
Step 1: Sauté the Brussels Sprouts
In a skillet, heat olive oil and add Brussels sprouts. Cook until slightly browned.
Step 2: Add Corn and Seasoning
Incorporate fresh corn kernels and sprinkle with cotija cheese and chili powder.
Continue numbered steps with:
• Stir occasionally until corn is tender and cheese is melted.
• Garnish with cilantro and serve hot.
[Include note: “Process photos appear between each step for visual guidance”]
Expert Tips & Tricks
• Ensure the skillet is hot before adding the Brussels sprouts for a nice sear.
• Don’t rush the cooking process; allow the flavors to meld together slowly.
• The secret to achieving the perfect texture lies in cooking the corn just until tender.
• Common Mistake: Overcooking the Brussels sprouts can result in a mushy texture.
• Test Kitchen Discovery: Grilling the corn beforehand adds a smoky dimension to the dish.
Customization Ideas
Dietary Modifications:
• Gluten-Free: Use gluten-free cotija cheese for a safe option.
• Vegan: Substitute cotija cheese with dairy-free alternative.
Flavor Variations:
• Add a spicy kick by incorporating diced jalapeños for a Mexican street food twist.
• For a seasonal variation, use roasted butternut squash instead of corn in the fall.
• Top with crispy bacon for an indulgent twist on this classic dish.
Mexican Street Corn Brussels Sprouts
Indulge in the irresistible combination of Mexican Street Corn flavors with Brussels Sprouts for a mouthwatering side dish that will elevate your meal experience.
Ingredients
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1 lb Brussels sprouts, trimmed and halved
-
2 cups fresh corn kernels
-
1/2 cup cotija cheese, crumbled
-
1 tsp chili powder
-
Fresh cilantro for garnish
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Olive oil
Directions
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Step 1: Sauté the Brussels Sprouts. In a skillet, heat olive oil and add Brussels sprouts. Cook until slightly browned.
-
Step 2: Add Corn and Seasoning. Incorporate fresh corn kernels and sprinkle with cotija cheese and chili powder. Stir occasionally until corn is tender and cheese is melted. Garnish with cilantro and serve hot.
