Mexican Brussels Sprout Salad
This Mexican Brussels Sprout Salad is made with grilled corn, brussels sprouts, feta cheese, radishes, and a lime vinaigrette.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 medium ears of corn, (husks and silk removed)
- 1/2 tablespoon olive oil
- 1 pound brussel sprouts, (thinly sliced)
- 1/2 cup crumbled feta cheese
- 1/4 cup roughly chopped cilantro, (tightly packed)
- 3 radishes, (thinly sliced)
- 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
Heat a grill or grill-pan over high heat. Brush ears of corn with olive oil on all sides.
- 2
Add corn and cook for 6-10 minutes, turning every minute or so, until corn is cooked through and lightly charred in spots. Remove from grill and set aside for 3 minutes.
- 3
When cool enough to handle, slice the kernels off the cob and transfer them to a large bowl.
- 4
Add the brussel sprouts, feta cheese, cilantro, radishes to the bowl.
- 5
In a small jar or bowl, add the lime juice, lime zest, olive oil, white wine vinegar, garlic, salt, and black pepper. Mix together or whisk to combine.
- 6
Pour the dressing on top of the brussel sprout salad and toss together until everything is evenly coated.
- 7
Serve immediately or cover and refrigerate until ready to serve.