- 1 can La Preferida Whole Kernel Corn (15 oz.)
- 3 cups brussels sprouts
- ¼ cup shredded purple cabbage
- ¼ cup cilantro, chopped
- ¼ cup queso fresco
- 4 Tbsp. La Preferida Olive Oil
- 1 Tbsp. La Preferida Taco Seasoning
- 1 tsp. black pepper
Ingredients: Caesar Dressing
- 2 Tbsp. La Preferida Chipotle Peppers, blended
- 6 oz. Caesar dressing (your choice)
Preheat oven to 350º
In a bowl, toss brussels sprouts with 4 Tbsp. of olive oil, black pepper, and 1 Tbsp. of taco seasoning until well coated. Roast in oven for 15 minutes.
5 minutes into brussels sprouts roasting, drain and rinse corn. Place on baking sheet and move to oven — roast for the remainder of the time.
In a blender, add chipotle peppers and Caesar dressing — blend until smooth.
Slice cabbage into thin strips, crumble queso fresco, and chop cilantro — set aside.
In a pan, heat a ½ cup of olive oil over low heat. Cut tortillas into strips and toss to separate. Gently place in oil to avoid a splash, stirring occasionally until crispy. Remove pan from heat and move tortillas to a paper towel to remove excess oil. In a bowl, toss tortillas with 1 tsp. of taco seasoning.
Move brussel sprouts out of the oven and allow them to rest for 2 minutes. In a bowl, toss brussel sprouts with chipotle caesar dressing, corn, and cabbage. Serve with tortilla croutons and top with queso fresco.