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Mexican Brussels Sprout Salad with Grilled Corn and Feta Recipe

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4.2 from 1 review

This vibrant Mexican Brussels Sprout Salad features grilled corn, thinly sliced brussels sprouts, crumbled feta cheese, fresh radishes, and a tangy lime vinaigrette. It’s a refreshing, crunchy salad perfect as a light meal or a flavorful side dish.

  • Total Time: 25 Minutes
  • Yield: 6 Servings

Ingredients

Salad Ingredients

  • 2 medium ears of corn, husks and silk removed
  • 1/2 tablespoon olive oil
  • 1 pound brussels sprouts, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup roughly chopped cilantro, tightly packed
  • 3 radishes, thinly sliced

Dressing Ingredients

  • 2 limes, zested and juiced
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste

Instructions

  1. Prepare the Grill and Corn: Heat a grill or grill pan over high heat. Brush the ears of corn with 1/2 tablespoon olive oil on all sides to prevent sticking and promote even grilling.
  2. Grill the Corn: Place the corn on the grill and cook for 6-10 minutes, turning every minute or so until the corn is cooked through with light charred spots. Remove the corn and set aside for 3 minutes to cool slightly.
  3. Slice Corn Kernels: When the corn is cool enough to handle, slice the kernels off the cob and transfer them to a large mixing bowl.
  4. Combine Salad Ingredients: Add the thinly sliced brussels sprouts, crumbled feta cheese, chopped cilantro, and thinly sliced radishes to the bowl with the grilled corn kernels.
  5. Prepare the Dressing: In a small jar or bowl, whisk together the lime juice and zest, 2 tablespoons olive oil, white wine vinegar, minced garlic, kosher salt, and freshly ground black pepper until well combined.
  6. Toss the Salad: Pour the dressing over the salad ingredients and toss thoroughly until everything is evenly coated with the lime vinaigrette.
  7. Serve or Refrigerate: Serve the salad immediately for best freshness and crunch, or cover and refrigerate until ready to serve, up to several hours in advance.

Notes

  • For a smoky flavor, use fresh corn and char it evenly on the grill or grill pan.
  • Thinly slicing the brussels sprouts ensures a tender texture and better absorption of the dressing.
  • Adjust salt and pepper in the dressing to taste.
  • This salad can be prepared a few hours in advance; just toss before serving to maintain the freshest texture.
  • For a vegan version, replace feta cheese with a plant-based cheese alternative or omit it altogether.
  • Author: Daisy
  • Prep Time: 15 Minutes
  • Cook Time: 10 Minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://dishiary.com/mexican-brussels-sprout-salad-with-grilled-corn-and-feta-recipe/