Brussels Sprouts And Corn - cooking recipe

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

Preparation

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.
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.
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.
Drizzle 1 tablespoon olive oil over the corn, sprinkle with more salt & pepper; stir and shake pan to fully mix.
Cook altogether for another 5 minutes, until corn is warm but still has crunch to the bite.