These grilled Brussels sprouts are tossed with sweet, charred corn and finished with a smoky, creamy achiote aioli, cotija, lime, and Tajín. Created by Executive Chef Bernice Reyes of Acapulco Restaurante Mexicano in the Twin Cities, the recipe is a delicious vegetarian option ideal for appetizer menus.
Recipe and photo courtesy of Acapulco Restaurante Mexicano, Twin Cities
Makes 4 side dish servings
The Brussels Sprouts:
1 lb. Brussels sprouts, trimmed and halved if large
Salt
The Achiote Aioli:
2 c. mayonnaise
2 T. achiote paste
1 - 2 chipotle peppers in adobo
¼ c. apple cider vinegar
Salt, to taste
To Finish:
1 c. char-roasted corn kernels (fresh, frozen, or canned)
½ c. cotija cheese, crumbled
¼ c. fresh cilantro, chopped
1 lime, cut into wedges
Tajín seasoning
1. Blanch the Brussels Sprouts. Bring a large pot of well-salted water to a boil. Add Brussels sprouts and cook for 3–4 minutes, until bright green and just tender. Drain immediately and transfer to a bowl of ice water to stop the cooking. Once cooled, drain well and pat dry.
2. Make the Achiote Aioli. In a blender or food processor, combine achiote paste, chipotle peppers, and apple cider vinegar. Blend until smooth. Add mayonnaise and blend again until creamy. Season with salt to taste. Refrigerate until ready to use.
3. Char & Assemble: Heat a large skillet or grill pan over medium-high heat. Add a little oil, then add Brussels sprouts in an even layer. Cook until golden and lightly charred, tossing occasionally. Add corn and cook for another 1–2 minutes until warmed through. Transfer to a serving bowl. Drizzle with achiote aioli and finish with cotija cheese, cilantro, a squeeze of fresh lime, and a sprinkle of Tajín.
Chef’s Tip: Drying the Brussels sprouts well after blanching helps them char instead of steam — don’t skip this step.
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