Description
A delicious and unique twist on traditional Mexican street corn, featuring Brussels sprouts for a flavorful and healthy dish.
Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts with olive oil, chili powder, garlic powder, cumin, salt, and pepper.
- Spread the Brussels sprouts on a baking sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes, or until tender and slightly charred.
- In a small bowl, mix together the mayonnaise, cotija cheese, and lime juice.
- Once the Brussels sprouts are done, remove them from the oven and drizzle the cheese mixture over the top.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier version, add more chili powder or a dash of cayenne pepper.
- This dish can be served as a side or a main vegetarian dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
Keywords: Mexican Street Corn Brussels, Brussels sprouts, Mexican cuisine, vegetarian recipes