Recipes from the J. Morey Staff: Brussels Sprouts & Corn

I’m always on the lookout for a new recipe…especially if it has anything to do with Brussels sprouts.  So when I saw this dish on Pinterest, I decided to give it a try.  Note: this version has been adapted from the original.

•1 lb. bag of whole Brussels sprouts (Trader Joe’s)
•1 can of Trader Joe’s Whole Kernel Corn, drained and rinsed
•3 Tbsp. olive oil, divided
•1/2 lemons-worth of juice (small or medium-sized lemon)
•Creole seasoning and pepper to taste (for the Creole seasoning, I like to use the Zatarain’s brand.  It’s pretty high in sodium, so I never use salt in combination with this seasoning.)

Prepping the Brussels sprouts:
Trim the stems and remove a few outer leaves (the tough or shriveled ones), then rinse with cool water.  Next, cut the sprouts in half, or quarters for larger ones.  Lightly dry with a paper towel and set aside.

1. In a large pan, heat 1 Tbsp. olive oil over medium-high heat.  Add Brussels sprouts to the pan and sprinkle with lemon juice, Creole seasoning, and pepper. 

2. Shake and stir to coat; for about 10 minutes, continue to shake every so often to enable a caramelized sear (try not to over-cook on one side).  Add more olive oil as needed.

3. When Brussels sprouts are browned (soft on the outside, but a bit hard and crunchy on the inside), add the corn to the pan and drizzle 1 Tbsp. olive oil over the corn, then sprinkle with more Creole seasoning and pepper.  Stir and shake to fully mix.

4. Cook altogether for another 5 minutes, or until corn is warm but is still a little crunchy. 

This can be eaten as a main dish (paired with a grain) or as a side dish.  It would probably be really good with steak or barbecue chicken.  Serve warm and enjoy!


Original version of the recipe can be found on the blog:
the battle between fashion & domestication