early summer brussel sprouts & corn

One of the best feelings happens when you throw a bunch of ingredients you like and have on hand together and it actually works out, for once. I got one of those great feelings last night when I made this early summer brussel sprouts & corn sides, which is now one of my absolute favorites and a new go-to side dish. Perfect for a summer cookout, an elegant evening in, or just one day of the week.

Ingredients (for 2 veggie-loving adults, or 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 

Directions:
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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