1 lb. brussels sprouts, trimmed and halved (see note)
1 tbsp olive oil
salt and pepper
1 (15 oz.) can corn, rinsed and drained
2 tbsp mayo
2 tbsp sour cream or plain Greek yogurt
1 tsp chili powder
1/4 tsp paprika
1 tbsp fresh lime juice
2–3 tbsp chopped cilantro
1/4 cup cotija cheese, grated
First, cook the brussels sprouts. In a bowl combine brussels sprouts with olive oil, salt and pepper. Bake method – Preheat oven to 400 degrees F. Arrange them 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 half way.
To make the street corn, heat the corn in a small saucepan over medium heat for a few minutes to warm up.
Meanwhile, in a small bowl combine mayo, sour cream, salt, lime juice, chili powder and paprika. Mix to combine.
Add the mayo/sour cream mixture to saucepan with the corn and mix. Let cook for about 2 more minutes, mixing 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 and enjoy!