Early Summer Brussel Sprouts and Corn

Recipe submitted by: Dani Gurrie

Recipe courtesy of: The Battle Between Fashion and Domestication

Need another way to get rid of those veggies? Well here it is: brussels and corn; a band and place?
cook 30
cook 30
cook 2 Veggie loving Adults/4 side portions

What's in it


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

How to cook it


  • 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.
  • Shake and stir to coat, continue to shake every so often, to enable a caramelized sear but not an over-cook on one side.
  • 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.
  • Drizzle 1 tbs olive oil over the corn, sprinkle with more salt & pepper and stir & shake to fully mix.
  • Cook altogether for another 5 minutes, until corn is warm but pops to the bite.
  • Serve warm & enjoy!