Imagine this: You have a great entree planned for dinner, but your typical potato and rice side dishes are getting really old. Breathe new life into dinner with this Roasted Brussels Sprouts with Spicy Charred Corn skillet. It’s a fresh take on a classic Maque Choux recipe. If you’ve never had Maque Choux, you’re in for a treat! This Cajun corn dish usually features sweet red and green bell peppers, onion, cream, and butter, but we swapped in Brussels sprouts to create a fun new dish.
Three Easy Steps to Create this Cajun-Inspired Side
First, we’ll start with fresh Brussels sprouts. Roast them in olive oil and salt until they’re tender, golden brown, and full of nutty toasted goodness.
Next, take sweet frozen corn kernels (or fresh corn, removed from the cob) and saute them in a skillet over medium-high heat with olive oil and Cajun spices. If you prefer the flavor of charred roasted corn, you could roast the corn in the oven for 20 minutes while you’re roasting the Brussels sprouts. To amp up the charred vibe, allow the corn to roast for an additional ten minutes or so.
Finally, bring it all together by tossing the ingredients together and finishing the cooking process on the stovetop. You’ll end up with crunchy, toasty corn and tender, roasted Brussels sprouts with a spicy kick.
What to Pair with this Spicy Skillet
I love making this dish to compliment blackened fish or shrimp, but it also pairs well with several other entrees. You could definitely serve this spicy Cajun side with a simple grilled chicken. Better yet, try layering this Roasted Brussels Sprouts with Spicy Charred Corn side dish on top of salad greens. Serve it with tomatoes and top the salad with sliced grilled chicken to create a complete meal.
If you’re having a BBQ, you could add heat to your table with this yummy side. You can’t go wrong by pairing this recipe with ribs, pulled pork, BBQ chicken, brisket, or sausage, either! You’ll be the talk of the neighborhood (in a good way) if you serve this at your next casual dinner party.
Are you ready to get cooking? Laissez le bon temps rouler!
Roasted Brussels Sprouts with Spicy Charred Corn
- 1 pound Brussels sprouts stems removed, cut in half
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 2 cups corn kernels
- 1 shallot minced
- 1/2 teaspoon Cajun seasoning
- Preheat the oven to 400. Place the Brussels sprouts on a baking sheet and drizzle them with half the olive oil. Season with the kosher salt and lightly toss. Spread them in a single layer and roast for 20-25 minutes, or until softened and beginning to char.
- While the Brussels sprouts are roasting, heat a skillet over medium-high heat. Add the remaining olive oil and onion. Saute for 2-3 minutes, until the onion is softened and fragrant. Add the corn kernels and Cajun seasoning, to taste. Saute for another 8-10 minutes, stirring frequently. Add the roasted brussels sprouts and saute another 5-6 minutes.
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