Ingredients
Scale
- 1 pound Brussels sprouts, halved
- 1 cup corn kernels (fresh or thawed from frozen)
- 3 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder (adjust to taste)
- ½ cup Cotija cheese, crumbled (or feta as a substitute)
- ¼ cup fresh cilantro, chopped (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Wash Brussels sprouts, trim any brown edges, and halve them. Toss with olive oil, salt, pepper, chili powder, and lime juice in a large bowl until evenly coated.
- Spread the seasoned Brussels sprouts on a baking sheet lined with parchment paper and roast for 20-25 minutes until golden brown and crispy.
- While they roast, mix corn kernels with mayonnaise, lime juice, and half of the Cotija cheese in another bowl until well combined.
- Once roasted, combine the Brussels sprouts with the corn mixture while still hot. Top with remaining Cotija cheese and cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg