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.

Ingredients:
•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.

Directions:
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:
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