Brussels Sprouts and Corn

Inspired from Parsley & Polka Dots blog.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  lb Brussels sprout, cut in half and loose outer leaves removed
• 2  ears corn, kernels freshly cut off of the cob
• 3  tablespoons olive oil, divided
• 1⁄2 fresh lemon, juiced
• 1  teaspoon cayenne pepper
• 1  teaspoon garlic powder
• 1  teaspoon onion powder
•  salt, & pepper

Directions

1. In a large pan heat 1 tablespoon olive oil over medium-high heat. Add cut sprouts to pan. Sprinkle with lemon juice, cayenne pepper, garlic powder, onion powder and generous pinches of salt & pepper.
2. Shake pan 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 and crunchy on the inside, add fresh corn kernels to the pan.
4. Drizzle 1 tablespoon olive oil over the corn, sprinkle with more salt & pepper; stir and shake pan to fully mix.
5. Cook altogether for another 5 minutes, until corn is warm but still has crunch to the bite.