Mexican Street Corn Hash Recipe
roasted corn, brussels sprouts, onion, tomato, queso fresco, spiced crema
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Ingredients
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Vegetables and Dairy
Method
Cooking Instructions
- 1
Roasting the Vegetables
Preheat your oven to 400°F (200°C). Spread the corn kernels and halved Brussels sprouts on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast in the oven for about 20-25 minutes, or until the Brussels sprouts are tender and slightly crispy.
- 2
Sautéing the Onion and Tomato
In a large skillet over medium heat, add a tablespoon of olive oil. Once hot, add the diced onion and sauté for 3-4 minutes until translucent. Stir in the diced tomato and cook for another 2-3 minutes until softened.
- 3
- 4
Serving
Transfer the hash to a serving platter, sprinkle crumbled queso fresco on top, and drizzle with spiced crema before serving.