Name: Mexican Street Corn Brussels Sprouts Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican Inspired
Ingredients: 1 lb Brussels sprouts, trimmed and halved; 2 tablespoons olive oil; ½ teaspoon smoked paprika; ½ teaspoon chili powder; ½ teaspoon garlic powder; Salt and pepper to taste; ½ cup sour cream; 2 tablespoons mayonnaise; 1 tablespoon lime juice; 1 teaspoon chili powder; 1 teaspoon garlic powder; Pinch of salt; ¼ cup cotija cheese, crumbled; 1 tablespoon fresh cilantro, chopped

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If you’re looking for a show-stopping side that packs color, crunch, and bold, creamy flavor into every bite, get ready to fall in love with these Mexican Street Corn Brussels Sprouts. This dish takes everything you adore about classic elote—tangy crema, zippy lime, smoky spice, and salty cotija cheese—and tosses it with beautifully roasted Brussels sprouts for a fusion you didn’t know you needed. Whether you’re jazzing up taco night or adding excitement to a weeknight meal, these Mexican Street Corn Brussels Sprouts are a guaranteed crowd-pleaser that’ll disappear from the table in record time.

Mexican Street Corn Brussels Sprouts Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Mexican Street Corn Brussels Sprouts is how the humble ingredients come together to create a seriously crave-worthy dish. Every single one brings its own flair, texture, or pop of flavor—skip any and you’re missing out!

Brussels sprouts: Earthy, tender, and ready to soak up every bit of spice and crema. Be sure to trim and halve for even roasting.
Olive oil: Essential for crisp, golden edges and helping the spices stick to each sprout.
Smoked paprika: Infuses a gentle, smoky warmth that makes these sprouts irresistible.
Chili powder: Adds classic Mexican street corn heat—choose mild or hot for your spice preference.
Garlic powder: Delivers a punch of savory flavor without overpowering the other seasonings.
Salt and pepper: Let the other flavors shine but don’t skip these for perfect balance.
Sour cream: Forms the base of the luscious crema that’s drizzled over the sprouts.
Mayonnaise: Rounds out the crema with creamy richness—don’t knock it, it’s magic in this sauce!
Lime juice: Provides a bright, citrusy zing that lifts up the savory flavors.
Cotija cheese: Salty and crumbly, this finishing touch brings authentic elote vibes.
Fresh cilantro: Adds color and fresh herbal notes, plus a little pop of green.

How to Make

Step 1: Roast the Brussels Sprouts

Crank your oven to 400°F (200°C) and let it fully preheat for that magical roasting power. Toss your halved Brussels sprouts in olive oil, then shower them with smoked paprika, chili powder, garlic powder, and a little salt and pepper. Mix thoroughly so each sprout gets coated, then spread them out in a single layer on a baking sheet. Roast for 30 to 35 minutes, stirring once halfway, until you see crispy edges and golden-brown spots appear. That texture is everything!

Step 2: Whisk Up the Crema

While your sprouts work their crunchy magic, whisk together the sour cream, mayonnaise, lime juice, chili powder, garlic powder, and a pinch of salt. The goal here is a silky, tangy sauce that echoes all the best flavors of classic elote. Taste and adjust with more lime for extra pep or chili powder if you love heat.

Step 3: Assemble and Finish

Transfer your roasted Brussels sprouts to a serving dish while they’re still piping hot. Next, drizzle that irresistible crema all over the sprouts—don’t be shy! Top the whole thing with crumbled cotija cheese and a generous sprinkle of chopped cilantro. If you want an extra punch of citrus, squeeze a wedge or two of lime over top right before serving. That’s how these Mexican Street Corn Brussels Sprouts come to life.

How to Serve

Garnishes

For the full street corn experience, always finish your sprouts with a shower of cotija, a handful of fresh cilantro, and a few fresh lime wedges on the side. If you’re feeling adventurous, a dusting of extra chili powder or even a swirl of hot sauce takes things up a notch. The garnish is more than decoration—it’s how you lock in those classic, vibrant flavors.

Side Dishes

Mexican Street Corn Brussels Sprouts play beautifully alongside tacos, enchiladas, grilled chicken, or even a hearty rice bowl. They bring something special when paired with smoky meats or wrapped up in a vegetarian feast. Honestly, it’s hard to find a main they don’t complement—especially if you’re craving color and fun at your table.

Creative Ways to Present

These sprouts are so versatile! Pile them onto a board for a modern appetizer, stuff them into tortillas for a unique veggie taco, or layer them over a grain salad. Presentation doesn’t have to be fancy—the flavor does all the heavy lifting. Try skewering them as party bites or serving family style in a big, beautiful bowl for sharing.

Make Ahead and Storage

Storing Leftovers

Meditate on these flavors again tomorrow! Store any leftover Mexican Street Corn Brussels Sprouts in an airtight container in the refrigerator for up to 3 days. They won’t be quite as crunchy after sitting, but the taste will still wow you.

Freezing

Since the crema is dairy-based and Brussels sprouts can go mushy, this is one dish that doesn’t freeze well. For best results, make only what you’ll enjoy in the next few days and skip the freezer for this treat.

Reheating

For the best texture, reheat the Brussels sprouts in a hot oven (around 400°F) for 5-10 minutes to restore their crisp edges. If you’re in a hurry, a quick zap in the microwave works, but the oven really brings them back to life. Hold off on adding extra crema and garnishes until after reheating for maximum freshness.

FAQs

Can I make Mexican Street Corn Brussels Sprouts vegan?

Definitely! Swap in your favorite plant-based sour cream and mayo, and use a vegan cheese or sprinkle with nutritional yeast for that savory punch. The results are still wildly delicious.

What if I can’t find cotija cheese?

No problem. Try feta cheese for a similar salty-tangy flavor, or use grated parmesan in a pinch. Each brings its own character to the final dish.

Are these good for meal prep?

Absolutely, as long as you store the crema separately. This helps keep your sprouts from getting soggy, so you can drizzle just before eating.

Can I air-fry the Brussels sprouts?

Yes! The air fryer is a speedy way to get ultra-crispy sprouts. Toss with seasoning and oil as directed, then air fry in batches at 400°F for 12-15 minutes, shaking halfway through.

Is this recipe gluten free?

Yes, Mexican Street Corn Brussels Sprouts are naturally gluten free as written—just double check your seasonings to be sure.

Final Thoughts

Once you try Mexican Street Corn Brussels Sprouts, you may never look at Brussels sprouts the same way again. The layers of creamy, zesty, and smoky flavors make this side dish seriously addictive. Don’t wait for a special occasion—invite these bold, colorful sprouts to your next meal and watch them steal the show!