Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup crumbled cotija cheese
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges for serving
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper. Toss until well coated.
- Spread the seasoned Brussels sprouts in a single layer on a baking sheet and roast for about 20-25 minutes until golden brown and crispy.
- In a medium skillet over medium heat, sauté corn kernels for about 5-7 minutes until heated through and slightly charred. Set aside.
- In a small bowl, mix mayonnaise, lime juice, garlic powder, and salt until fully incorporated.
- Once the Brussels sprouts are done roasting, let them cool slightly before combining them with sautéed corn in a large serving bowl.
- Drizzle the creamy sauce over the mixture, fold gently to coat, then garnish with crumbled cotija cheese and chopped cilantro. Serve warm with lime wedges.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: About 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg