Mexican Street Corn Brussels Sprouts

If you’re in the mood for an irresistible veggie side, this is the dish that will completely transform your Brussels sprouts game! These Mexican Street Corn Brussels Sprouts are inspired by beloved elote, bringing together roasted Brussels that are golden and crisp, a dreamy zesty crema, tangy cotija cheese, and a shower of cilantro. The magic happens when you Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts—each bite bursts with layers of flavor and texture, making this recipe a total crowd-pleaser at any dinner table.

Ingredients You’ll Need

There’s something satisfying about whipping up a recipe with simple ingredients that really shine. Each item here delivers a punch of flavor, feeds the incredible texture, or brings a pop of color, so nothing is just for show!

• Brussels Sprouts: A nutrient-packed vegetable that becomes crispy and caramelized when roasted, providing the perfect base for all those toppings.
• Olive Oil: Ensures your sprouts roast up with irresistibly crisp and golden edges.
• Smoked Paprika: Adds a deep smoky undertone that echoes the flavors of street corn cooked over open flames.
• Chili Powder: Brings a gentle heat and warmth to wake up your tastebuds.
• Garlic Powder: Delivers subtle garlicky flavor without overpowering the other spices.
• Salt and Pepper: Essential for brightening, balancing, and enhancing every element.
• Sour Cream: The creamy base for your Mexican-inspired crema, giving the dish its signature tang.
• Mayonnaise: Adds richness and helps the crema coat every sprout evenly.
• Lime Juice: Offers a splash of bright acidity that completely lifts the whole dish.
• Cotija Cheese: Crumbly, salty, and signature to Mexican street corn—it takes each bite to a new level.
• Fresh Cilantro: Adds green freshness and herby brightness—absolutely essential for flair and flavor.
• Lime Wedges: Squeezing them at the table lets everyone dial the zing up to their liking.

 Mexican Street Corn Brussels Sprouts

Step 1: Prep and Roast the Brussels Sprouts

Start by getting your oven nice and hot—preheat to 400°F (200°C). Trim the Brussels sprouts and halve them so each piece gets maximum surface area for roasting. Toss them in a large bowl with olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper. Once coated, lay them out in a single, generous layer on a baking sheet. Roast for about 30–35 minutes, stirring once halfway through, until the sprouts are crispy on the edges and beautifully golden.

Step 2: Whip Up the Crema

While the sprouts roast, make the crema: In a bowl, whisk sour cream, mayonnaise, fresh lime juice, a bit of chili powder, garlic powder, and just a pinch of salt. Taste it! Want a little more tang? Add another drop of lime. Craving extra heat? Sprinkle in a touch more chili powder. This crema is going to bring all the Mexican street corn vibes once you Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts.

Step 3: Mexican Street Corn Brussels Sprouts

When the Brussels sprouts come out of the oven, don’t wait—the heat helps soak up every drop of flavor! Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts, making sure to cover every nook and cranny. This is where the transformation really happens: the bright, tangy crema meets the caramelized, smoky sprouts in the best way possible.

Step 4: Add Toppings and Finish

Now, get generous! Sprinkle the hot, crema-drizzled sprouts with plenty of crumbly cotija cheese and a hearty handful of chopped cilantro. Give them a good squeeze of fresh lime juice for zing. Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts just before serving if you want double sauce action!

Step 5: Serve and Enjoy

Serve the sprouts right away while they’re piping hot, with extra lime wedges on the side for anyone who’s a citrus fanatic. These are best shared family-style and savored immediately, so everyone can enjoy the textures and flavors at their best.

How to Serve Mexican Street Corn Brussels Sprouts

Garnishes

Bring even more flair to your table by piling on extra cotija cheese and cilantro just before serving. If you like it spicy, scatter some chopped jalapeños or a dash of chili flakes. A final sprinkle of smoked paprika gives a gorgeous color boost, and makes everything look just as delicious as it tastes.

Side Dishes

These Brussels sprouts make a knockout side to anything off the grill—think carne asada, grilled chicken, or even juicy burgers. They also shine alongside classic Mexican dishes like tacos, enchiladas, or quesadillas. The bold flavors mean you can keep mains simple and still get a complete, colorful plate.

Creative Ways to Present

Turn your Mexican Street Corn Brussels Sprouts into show-stopping party appetizers by skewering them onto cocktail picks, or serve them in individual small bowls as a tapas-style starter. For a fun twist, stuff them in warmed tortillas for a meatless taco or pile on top of nachos—just don’t forget to Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts every time!

Make Ahead and Storage

Storing Leftovers

Leftover Brussels sprouts keep surprisingly well! Store them, crema and all, in an airtight container in the fridge for up to three days. If you prefer, you can keep the crema separate and just Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts right before eating.

Freezing

While you can freeze roasted Brussels sprouts, the crema is best made fresh. If you want to prep ahead, freeze the sprouts alone in an airtight container for up to two months. Thaw overnight in the fridge, then rewarm and Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts for that just-made flavor.

Reheating

To bring your leftovers back to life, pop the sprouts in a single layer on a baking sheet and bake at 350°F until warmed through and slightly crisped, about 8–10 minutes. If you kept the crema separate, Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts after reheating. Otherwise, just cover loosely with foil so the crema doesn’t burn.

FAQs

Can I use frozen Brussels sprouts?

Yes, but they may need a bit more roasting time to achieve that golden crisp. Thaw and pat dry before tossing with oil and spices, then proceed as usual. The flavors shine just as brightly!

What can I substitute for cotija cheese?

If cotija isn’t available, try feta or queso fresco. Both deliver a salty, crumbly bite that pairs perfectly with the crema and roasted sprouts.

Is there a dairy-free option for the crema?

Absolutely! Use your favorite unsweetened dairy-free sour cream and mayonnaise. For the cheese topping, a vegan feta works beautifully or simply skip it and let the crema stand out.

Can I roast the Brussels sprouts in the air fryer?

Yes! Air fry halved and seasoned sprouts at 375°F for about 15–18 minutes, shaking halfway through. They’ll get super crispy. Don’t forget: Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts after they come out.

How spicy is this dish?

The level of heat is pretty gentle, thanks to just a bit of chili powder. If you love things spicy, add more chili powder or toss in a pinch of cayenne to the sprouts or crema. Adjust up or down to suit your taste!

Final Thoughts

There’s nothing quite like the moment you Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts and dig in. Whether you’re looking to wow guests or just bring some fresh energy to your dinner routine, this recipe delivers all the bold, creamy, zesty goodness you could want. Give it a go—you might just discover a new favorite!

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