My friend Josie is an absolute genius when it comes to rounding out perfect menus, as well as improvising to make use of things she already has on hand. Whenever I need help settling on a menu, I text her and she always has a brilliant idea that brings my partial plan together seamlessly. She should probably start charging me a consulting fee. Josie, can I pay you in wine?

All this to say that it is her genius which led to this Mexican brussels sprout salad, easily my new favorite side dish. I was trying to find the perfect thing to serve with my New Years Eve nachos and grapefruit margaritas, but so many of the sides I might typically make with a Mexican meal would be chip based and the nachos already had that covered. This seasonal variation on the beloved Mexican street corn salad that I make throughout the summer is exactly what I needed, and even better since brussels sprouts are my favorite vegetable. I love it so much in fact that I have made three times in a single week!

The addition of pickled red onions instead of green onions was a last minute idea on my part and I love the added dimension of flavor as well as the contrasting color for visual interest. Smoked paprika finishes the dish off beautifully so if you have some, I highly recommend using it. Ground chipotle is a decent substitute with a similar smokiness. I have eaten this warm, at room temperature, and cold, and I like it all three ways. In case you’re interested in making your own, I’ll be sharing the recipe for the pickled onions very soon.

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