Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 2 ears fresh corn, kernels removed (or 2 cups frozen corn)
- 1/2 cup mayonnaise
- 1 tsp smoked chili powder
- Juice of 1 lime
- 1/4 cup Cotija cheese, crumbled (or feta)
- 2 tbsp fresh cilantro, chopped
Instructions
- Preheat the oven to 425°F (220°C).
- Toss halved Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast for 20-25 minutes until crispy and golden.
- While roasting, grill or sauté corn until slightly charred (about 5-7 minutes).
- In a bowl, mix mayonnaise, lime juice, chili powder, and half the Cotija cheese.
- Combine roasted Brussels sprouts with charred corn and drizzle with the sauce. Toss gently.
- Serve immediately topped with remaining Cotija cheese and extra lime wedges.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 265
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg