Mexican Brussels sprout salad

Photo: Isabel Eats

Charred corn, shaved sprouts, radishes, feta and cilantro in a lime-garlic dressing: elote energy in a salad, crunchy and bright.

From Isabel Orozco-Moore at Isabel Eats · @isabeleats

Lime and charred corn take sprouts somewhere new, and it's ready in the time it takes to grill two ears of corn.

You need

• 2 medium ears of corn, husked
• 1/2 tbsp olive oil
• 1 lb (450 g) Brussels sprouts, thinly sliced
• 1/2 cup crumbled feta (or cotija)
• 1/4 cup roughly chopped cilantro, packed
• 3 radishes, thinly sliced
• For the dressing: zest and juice of 2 limes
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 garlic clove, minced
• 1/4 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste

How to make it

1. Heat a grill or grill pan over high heat. Brush the corn all over with the oil.
2. Grill the corn 6 to 10 minutes, turning every minute or so, until cooked through and charred in spots. Let it cool 3 minutes, then stand each ear in a wide bowl and slice the kernels off.
3. Add the sliced sprouts, feta, cilantro and radishes to the bowl with the corn.
4. Shake or whisk the lime zest and juice, oil, vinegar, garlic, salt and pepper together.
5. Pour the dressing over the salad and toss until everything is coated. Taste for salt and serve now, or cover and chill until you're ready (it keeps well for a day).

Written in our own words from Isabel Orozco-Moore's recipe, with their quantities. The original: Mexican Brussels sprout salad, Isabel Eats.

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