Street Corn Mexican Brussel Sprouts
User Reviews
5
Street Corn Mexican Brussel Sprouts
Description
This recipe transforms Brussels sprouts by air-frying them until crisp, enhancing their natural texture with a slight caramelization. The sprouts are halved after stem removal to ensure even cooking and crispiness. The topping of sautéed frozen corn, red onion, and jalapeño adds sweetness, crunch, and a mild heat.
A creamy sauce blends sour cream, light mayonnaise, sriracha, lime juice, and “Everything but the Elote” seasoning, providing a tangy, spicy, and savory note that envelops the vegetables. Cotija cheese and chopped cilantro scattered on top bring a salty, fresh contrast resembling the traditional Mexican street corn salad.
The dish is served hot or cold and can be a side or light main. It pairs well with casual meals, lending flavors and textures typical of Mexican street food to Brussels sprouts, making them more approachable and flavorful.
Practical tips include alternatives for cooking without an air fryer by baking at 400°F with olive oil to maintain crispness. Leftovers can be stored refrigerated for up to three days, although the sprouts lose some crispness while retaining the overall flavor.
Ingredients
- 1 bag Brussels sprouts apx. 3 cups
- 1 cup corn frozen
- ¼ cup red onion diced
- ¼ cup jalapeño diced
- 4-6 talks cilantro chopped
- 1 lime
- ½ cup cotija cheese
- ¼ cup sour cream
- 1 tsp sriracha
- 1 tbsp mayonnaise light
- 2 tsp Everything but the Elote Seasoning
Instructions
- Start by preparing the brussel sprouts. Preheat the airfryer to ‘crisp/airfry’ mode or 390°F if yours has temperature settings (see note below if you do not have an air fryer). While it’s preheating, wash and dry the sprouts. Remove the stems of each sprout and cut them each in half.
- Toss the brussel sprouts with cooking spray and add to the air fryer. Fry for 8-12 minutes; or until the brussels have a good crisp.
- While the brussels are cooking, heat a skillet to medium-high heat. Add the frozen corn, diced red onion, and diced jalapeño to the skillet. Sautee for 5-8 minutes or until the corn is cooked and the vegetables still look fresh, but slightly charred. Remove from heat once finished.
- Then, in a small mixing bowl, combine sour scream, sriracha, lime juice, light mayo, and Everything but the Elote Seasoning. Mix together until combined.
- In a large bowl, toss together cooked brussel sprouts, sauteed veggies, chopped cilantro and sour cream mixture. Serve hot (or cold!) with cotija cheese and cilantro added on top as garnish. Delicious with chips, on a salad, with a protein, or as a side for taco night!
Notes
- If you don't have an air fryer, bake Brussels sprouts at 400°F for 18-20 minutes, flipping 2-3 times, after tossing in olive oil.
- The crispiness depends on cooking oil; olive oil is recommended for baking.
- Store leftovers in a sealed container in the refrigerator for up to 3 days; the sprouts will lose crispness but keep their flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 100kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 16mg | 5% |
| Sodium | 478mg | 20% |
| Potassium | 262mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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