Street Corn Mexican Brussel Sprouts

Step 1

Start by preparing the brussel sprouts. Preheat the airfryer to ‘crisp/airfry’ mode (see note below if you do not have an air fryer). While it’s preheating, wash and dry the sprouts. Remove the stems of each sprout and cut them each in half.

Step 2

Toss the brussel sprouts with cooking spray and add to the air fryer. Fry for 8-12 minutes; or until the brussels have a good crisp.

Step 3

While the brussels are cooking, heat a skillet to medium-high heat. Add the frozen corn, diced red onion, and diced jalapeño to the skillet. Sautee for 5-8 minutes or until the corn is cooked and the vegetables still look fresh, but slightly charred. Remove from heat once finished.

Step 4

Then, in a small mixing bowl, combine sour scream, sriracha, lime juice, light mayo, and Everything but the Elote Seasoning. Mix together until combined.

Step 5

In a large bowl, toss together cooked brussel sprouts, sauteed veggies, chopped cilantro and sour cream mixture. Serve hot (or cold!) with cotija cheese and cilantro added on top as garnish. Delicious with chips, on a salad, with a protein, or as a side for taco night!