Are you craving the smoky, tangy, and creamy flavors of Mexican street corn (elote)? Try this Mexican Street Corn Brussels Sprouts recipe.
This vibrant dish combines crispy roasted Brussels sprouts with the bold, zesty elements of elote, creating a side dish (or main!) that’s bursting with flavor.
Perfect for weeknight dinners, holiday gatherings, or even a fun taco night, this recipe is easy to make, endlessly customizable, and guaranteed to impress.
Why You’ll Love This Mexican Street Corn Brussels Sprouts Recipe
Big, Bold Flavors: This dish mixes smoky chili, zesty lime, creamy cotija cheese, and roasted Brussels sprouts for a super tasty combo.
Quick and Easy: You only need a few steps to make it, and it’s ready in less than 30 minutes—just like something you’d get at a restaurant.
Healthy and Delicious: Brussels sprouts are full of vitamins, so you can enjoy this dish without feeling guilty.
Use It Any Way You Like: Serve it as a side dish, a veggie main meal, or even as a topping for tacos or grain bowls.
Everyone Loves It: Even people who don’t usually like Brussels sprouts are surprised by how good this dish tastes!
Ingredients
1.5 lbs Brussels sprouts, trimmed and halved
2 tbsp olive oil
1 tsp smoked paprika
1 tsp chili powder
1/2 tsp garlic powder
Salt and pepper to taste
1/4 cup mayonnaise (or Greek yogurt for a lighter option)
1/4 cup sour cream
1/3 cup crumbled cotija cheese (or feta as a substitute)
1 tbsp fresh lime juice
Zest of 1 lime
1/4 cup chopped fresh cilantro
1/4 tsp cayenne pepper (optional, for extra heat)
Lime wedges for serving
Instructions
Heat the Oven: Turn your oven on to 425°F (220°C). Line a baking sheet with parchment paper so the Brussels sprouts don’t stick.
Season the Brussels Sprouts: Cut the Brussels sprouts in half and put them in a big bowl. Add olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper. Mix well so they’re all coated with the spices.
Roast Them: Place the Brussels sprouts flat-side down on the baking sheet. Roast for 20–25 minutes, flipping them halfway through, until they’re golden brown and crispy on the edges.
Make the Sauce: In a small bowl, mix together mayonnaise, sour cream, lime juice, lime zest, and a little cayenne pepper if you like it spicy. This makes the creamy elote-style sauce.
Mix It All Together: Put the roasted Brussels sprouts in a big bowl. Pour the sauce over them and toss until everything is well coated.
Add Toppings and Serve: Sprinkle crumbled cotija cheese and chopped fresh cilantro on top. Serve with lime wedges for an extra burst of flavor.
Tips for Perfect Mexican Street Corn Brussels Sprouts
Make Them Crispier: Spread the Brussels sprouts out in a single layer on the baking sheet. If they’re too close together, they’ll steam instead of getting crispy.
Change the Spice Level: If you like it hot, add extra chili powder or a pinch of cayenne pepper. If you prefer a milder taste, just leave out the spicy stuff.
Cheese Tip: Crumble the cotija cheese into small pieces so it spreads evenly. Or grate it if you want a smoother, more melty texture.
Don’t Skip the Lime Zest: Grating a little lime peel (zest) adds a fresh, citrusy flavor that really brightens up the dish and makes it taste more exciting.
Variations and Substitutions
Vegan Version: Use plant-based mayo and sour cream instead of regular ones. For a cheesy flavor without dairy, sprinkle in some nutritional yeast instead of cotija cheese.
Cheese Substitutes: If you don’t have cotija, you can use crumbled feta for a salty bite or grated Parmesan for a rich, nutty flavor—both taste great in this dish.
Different Spices: Want to switch it up? Try tajín for a tangy, chili-lime flavor or use ancho chili powder for a deeper, smoky taste.
Add Some Protein: To make it more filling, mix in some grilled chicken or shrimp. It turns the dish into a full meal.
Low-Carb or Keto-Friendly: Use full-fat mayo and sour cream to fit keto diets, and skip any sweet toppings to keep the carbs low.
Serving Suggestions
Serve as a Side Dish: These Brussels sprouts go great with grilled meats, fish tacos, or enchiladas. They add bold flavor to any Mexican-style meal.
Make It a Main Dish: Turn it into a full meal by serving the sprouts over rice or quinoa. Add avocado slices on top for a fresh and filling vegetarian bowl.
Fun Party Snack: Stick the roasted Brussels sprouts on toothpicks or small skewers for an easy, bite-sized appetizer that’s perfect for parties.
Tasty Taco Topping: Use the sprouts as a topping for tacos or nachos. They add crunch, flavor, and a fun twist that guests will love.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Roast the Brussels sprouts and prepare the elote sauce up to 1 day in advance. Store separately in the fridge and combine before serving.
Storing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes to restore crispiness.
Freezing
Freeze roasted Brussels sprouts (without sauce) in a freezer-safe bag for up to 2 months. Thaw and reheat before adding the elote sauce.
FAQs
Q. What is Mexican street corn?
Mexican street corn, or elote, is grilled corn on the cob slathered with a creamy mixture of mayo, sour cream, chili powder, lime, and cotija cheese.
Q. Can I use frozen Brussels sprouts?
Yes, but thaw and pat them dry before roasting to avoid excess moisture.
Q. Is this dish spicy?
It has a mild kick from chili powder. Adjust the spice level by adding or omitting cayenne pepper.
Q. Can I make this dairy-free?
Absolutely! Use vegan mayo, dairy-free sour cream, and nutritional yeast instead of cotija cheese.
Q. How do I prevent soggy Brussels sprouts?
Ensure they’re spread out on the baking sheet and roast at a high temperature (425°F) for crispiness.
Conclusion
In conclusion, this Mexican Street Corn Brussels Sprouts recipe is a game-changer for anyone who loves bold, vibrant flavors.
It’s quick, healthy, and endlessly versatile, making it perfect for any occasion. Whether you’re serving it as a side dish, a taco topping, or a vegetarian main, this dish will steal the show.
Try it today and let the zesty, creamy, smoky goodness win you over!
Read More:- Vegan Brussels Sprouts Recipe
Mexican Street Corn Brussels Sprouts Recipe
Ingredients
- 1.5 lbs Brussels sprouts trimmed and halved
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/3 cup crumbled cotija cheese
- 1 tbsp fresh lime juice
- Zest of 1 lime
- 1/4 cup chopped fresh cilantro
- 1/4 tsp cayenne pepper optional
- Lime wedges for serving
Instructions
- Set your oven to 425°F (220°C). Cover a baking sheet with parchment paper to keep the sprouts from sticking.
- In a big bowl, mix the Brussels sprouts with olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper. Make sure all the sprouts are coated evenly with the spices.
- Spread the sprouts out on the baking sheet. Roast in the oven for 20 to 25 minutes. Halfway through, turn them over so both sides get golden and crispy.
- In a small bowl, stir together mayonnaise, sour cream, fresh lime juice, lime zest (the outer peel of the lime), and a pinch of cayenne pepper if you like a little heat.
- Put the roasted Brussels sprouts back in the big bowl. Pour the sauce over them and toss everything together so the sprouts are fully coated.
- Sprinkle crumbled cotija cheese and chopped fresh cilantro on top. Serve with lime wedges on the side for extra zing. Enjoy right away while warm!
