Street Corn Brussels Sprouts Recipe

Prepare and halve

Preheat oven to 425°F (220°C). Rinse Brussels sprouts, trim the stem ends and remove any yellow outer leaves. Slice each sprout in half lengthwise. Pat dry thoroughly with paper towels.

Season and roast

In a mixing bowl toss halved sprouts with 2 tbsp olive oil, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp chili powder, 1 tsp lime zest, and 1 tbsp lime juice until evenly coated. Spread in a single layer on a rimmed baking sheet cut-side down. Roast in the preheated oven for 18–22 minutes, stirring once or flipping after 12 minutes, until edges are deeply browned and centers are tender. For extra crisp, broil 1–2 minutes while watching closely.

While sprouts roast, toast and cook the quinoa: rinse the quinoa lightly in a fine mesh sieve. In a small saucepan combine 3 tbsp quinoa with 3 tbsp water or broth and a pinch of salt. Bring to a boil, then reduce to a simmer, cover and cook 10–12 minutes until liquid is absorbed. Remove from heat and let sit covered 2 minutes, then fluff with a fork. This quantity yields a small bed for 2–4 starters; scale if serving more.

Heat a skillet over medium-high heat and add 1 tbsp butter. Add 1 cup corn kernels and cook, stirring occasionally, until kernels are browned in spots, about 5–7 minutes. Remove from heat and stir in 2 tbsp mayonnaise, 1 tbsp chopped cilantro, 1 tsp lime juice, 1 tsp smoked paprika and 1/2 tsp kosher salt. Taste and adjust seasoning.

In a small bowl mash 1/2 ripe avocado with 3 tbsp sour cream (or Greek yogurt), 1 tsp fresh lime juice and 1/4 tsp salt. Whisk in up to 1 tsp water to reach a smooth, pourable consistency. Alternatively pulse briefly in a blender for an ultra-smooth crema.

Divide the warm quinoa onto two appetizer plates (or a shared platter). Spoon the roasted chili-lime Brussels sprouts over the quinoa in a single layer.

Top sprouts with spoonfuls of the esquites-style corn, distributing evenly.

Drizzle or dot the avocado crema over the sprouts and corn. Sprinkle 1/4 cup grated queso fresco or cotija across the dish.

Finish with a light dusting of 1 tsp Tajín, scatter 1 tbsp chopped cilantro and optional sliced avocado halves, and serve with lime wedges on the side for squeezing.

Serve immediately while sprouts are hot and crispy.