Street Corn Brussels Sprouts (Print-Friendly Version)
Crispy Brussels sprouts and roasted corn finished with cotija and fresh lime. Perfect easy side.
# What You’ll Need to Make This:
→ Vegetables
01 -
1 bag (approx. 300 g) Mexican-style roasted corn, frozen
02 -
450 g Brussels sprouts, trimmed and halved
→ Pantry
03 -
1 tablespoon (15 ml) olive oil
04 -
Salt, to taste
→ Finishing Touches
05 -
Cotija cheese packet (included with corn), crumbled
06 -
1 tablespoon (approximately 2 g) fresh cilantro, chopped (optional)
07 -
Lime wedges, for serving
# How to Prepare:
01 -
Toss trimmed and halved Brussels sprouts in olive oil and season with salt in a large bowl.
02 -
Arrange Brussels sprouts in an even layer in the air fryer basket. Cook at 193°C for 6 minutes, toss, then air fry for an additional 4–7 minutes until crisp and golden brown.
03 -
While sprouts cook, heat the Mexican-style roasted corn in a skillet according to the package instructions.
04 -
Transfer crispy Brussels sprouts to a serving bowl. Add the cooked corn and crumbled cotija cheese. Mix well. Garnish with chopped cilantro if desired and serve with lime wedges.
# Extra Tips:
01 -
For even crispiness, avoid overcrowding the air fryer basket; cook Brussels sprouts in batches if necessary.