Optional, but yum. Start on these first – see notes.
Hit up the food processor or blender and pulse it all together until smooth. Like we do.
Saute the brussels sprouts and taco seasoning with a little olive oil and salt until softened and yummy.
Saute the corn and jalapeño with some salt, olive oil, and lime juice. Let the corn sit in the hot pan, undisturbed, for a few minutes to get that roasty, charred thing going on.
Assemble and devour!
