Description
Crispy roasted Brussels sprouts tossed with a lime-laced street corn salsa, then topped with crumbly cotija cheese and fresh cilantro. This vibrant, smoky side dish brings Mexican street flavors to your plate with minimal effort. Perfect for game-day snacks or healthy dinners.
Ingredients
Brussels sprouts, 1 lb, trimmed and halved
Olive oil, 1 tbsp
Salt and pepper, to taste
Mexican oregano, to taste
Canned corn, 1 (15 oz) can
Mayo, 2 tbsp
Sour cream or Greek yogurt, 2 tbsp
Chili powder, 1 tsp (mild to medium)
Paprika, 1/4 tsp (smoked)
Lime juice, 1 tbsp fresh
Cilantro, 2-3 tbsp (chopped)
Cotija cheese or queso fresco, 1/4 cup (grated)
Instructions
Preheat air fryer to 380°F or oven to 400°F
Toss trimmed Brussels sprouts with olive oil, salt, pepper, and Mexican oregano
Spread in air fryer in a single layer or on a baking sheet
Cook in air fryer 6 minutes, toss, then cook 4-7 minutes more until crispy (or roast 18-20 minutes, tossing halfway)
Heat drained corn in saucepan over medium heat 3-4 minutes until warm
In separate bowl, whisk mayo, sour cream/yogurt, chili powder, paprika, and lime juice
Pour sauce over warmed corn and stir until fully combined
Spread corn-sauce mixture over roasted Brussels sprouts
Sprinkle with grated cotija and chopped cilantro before serving
Notes
Use corn with brine for added moisture; rinse well to reduce sodium
Smoked paprika is recommended for authentic street corn flavor
Substitute Greek yogurt for sour cream to keep fat content similar
Cotija cheese can be stored in airtight container for up to 2 weeks in fridge
- Prep Time: 10
- Cook Time: 25
- Category: Trend Recipes
- Method: Air Frying/Roasting
- Cuisine: Mexican