Early Summer Brussel Sprouts and Corn

Recipe submitted by: Dani Gurrie
Recipe courtesy of: The Battle Between Fashion and Domestication

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good food

Need another way to get rid of those veggies? Well here it is: brussels and corn; a band and place?

Prep Time:
Cook Time:
2 Veggie loving Adults/4 side portions


1 lb brussel sprouts

2 ears of corn, kernels freshly cut off of the cob

3 tbs olive oil, divided

1/2 lemons-worth of juice

1 tsp cayenne pepper

1 tsp garlic powder

1 tsp onion powder

salt & pepper


  1. In a large pan heat 1 tbs olive oil over medium-high heat. Cut brussel sprouts in half and add to pan. Sprinkle with lemon juice, cayenne pepper, garlic powder, onion powder, and generous pinches of salt & pepper.
  2. Shake and stir to coat, continue to shake every so often, to enable a caramelized sear but not an over-cook on one side.
  3. After about 10 minutes (adding more olive oil as needed), when brussel sprouts are browned, soft on the outside, but a bit hard n crunch on the inside, add fresh corn kernels to the pan.
  4. Drizzle 1 tbs olive oil over the corn, sprinkle with more salt & pepper and stir & shake to fully mix.
  5. Cook altogether for another 5 minutes, until corn is warm but pops to the bite.
  6. Serve warm & enjoy!

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