Brussel Sprouts with Mexican Sweet Corn
Source: Found on Pinterest
Creamy, delicious, crispy and flavorful.
Perfect side dish with any Mexican dinner
Ingredients
- 1 lb. small-medium size brussels sprouts, trimmed and halved
- 1 Tbls. olive oil
- salt and pepper
- 15 oz. can of corn, rinsed and drained
- 2 Tbls. mayonnaise (Hellman’s)
- 2 Tbls. low-fat sour cream (Daisy) or plain Greek yogurt
- 1 t. chili powder
- 1/4 t. paprika
- 1 Tbls. fresh lime juice
- 2–3 Tbls. chopped cilantro
- 1/4 c. cotija cheese, grated (freeze leftovers for another time)
Instructions
In a bowl combine brussels sprouts with olive oil, salt and pepper.
Preheat oven to 400 degrees.
Arrange brussels sprouts on a baking sheet in a single layer and bake for 18-20 minutes, or until they are crispy enough to your liking. Toss them halfway.
Meanwhile, in a small bowl combine mayonnaise, sour cream, salt, lime juice, chili powder and paprika; and set aside.
To make the street corn, heat the corn in a small saucepan over medium heat for a few minutes to warm up.
Add the mayonnaise and sour cream mixture to saucepan with the corn and mix. Let cook for about 2 more minutes, stirring frequently.
Add the corn mixture to a bowl with crispy brussels sprouts. Toss together to lightly coat brussels sprouts.
Top with cotija cheese, cilantro, and a couple lime wedges.
NOTE: Serves 4