Mexican Street Corn Brussels Sprouts: A Flavor-Packed Twist on Two Classics

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If you love the smoky, tangy flavors of Mexican street corn (elote) but crave something a little different, this Mexican Street Corn Brussels Sprouts recipe is your new go-to side dish! Roasted Brussels sprouts get a bold upgrade with creamy lime crema, crumbled cotija cheese, and a sprinkle of fresh cilantro. It’s the perfect blend of crispy, creamy, and zesty—ideal for weeknight dinners, potlucks, or even as a festive appetizer. Let’s dive in!

Why You’ll Love This Mexican Street Corn Brussels Sprouts Recipe

Bold, Smoky Flavors That Pop:

This dish combines the deep, smoky notes of roasted Brussels sprouts with the zesty kick of Mexican street corn. The chili powder, garlic, and lime crema create a flavor explosion that’s impossible to resist.

Easy to Make with Minimal Effort:

With just a few simple steps—roasting, whisking, and assembling—this recipe comes together in under 45 minutes. It’s a fuss-free way to impress your taste buds (and your guests!).

Perfect for Any Occasion:

Whether you’re serving it as a side for taco night, bringing it to a BBQ, or enjoying it as a snack, this dish is versatile enough for any meal. Plus, it’s naturally gluten-free!

Ingredients for Mexican Street Corn Brussels Sprouts

Variations

Spicy Version with Jalapeños:

Add diced fresh jalapeños to the Brussels sprouts before roasting, or sprinkle them on top for an extra kick.

Vegan-Friendly Swap:

Use dairy-free sour cream and vegan mayo for the crema, and substitute nutritional yeast or vegan feta for the cotija.

Extra Cheesy Option:

Double the cotija cheese or add a sprinkle of shredded Monterey Jack before serving for a gooey, melty twist.

How to Prepare Mexican Street Corn Brussels Sprouts

Step 1:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

Step 2:

Trim and halve the Brussels sprouts, then toss them with olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper until evenly coated.

Step 3:

Spread the sprouts in a single layer on the baking sheet and roast for 30-35 minutes, stirring halfway, until golden and crispy.

Step 4:

While the sprouts roast, whisk together the sour cream, mayo, lime juice, chili powder, garlic powder, and salt to make the crema.

Step 5:

Once the sprouts are done, drizzle them with the crema, then top with cotija cheese, cilantro, and a squeeze of fresh lime juice.

Tips and Tricks

For Extra Crispy Sprouts:

Make sure the Brussels sprouts are completely dry before tossing them with oil—this helps them crisp up beautifully in the oven.

Adjust the Spice Level:

If you prefer milder flavors, reduce the chili powder in both the sprouts and the crema.

Make It Ahead:

Prep the crema and trim the Brussels sprouts a day in advance to save time on busy nights.

How to Serve

As a Side for Tacos or Fajitas:

Pair these sprouts with your favorite Mexican mains for a complete meal.

Topped with Grilled Chicken or Shrimp:

Turn this side into a hearty main by adding protein right on top.

With Tortilla Chips for Dipping:

Serve the extra crema on the side for a fun, shareable appetizer.

Make-Ahead and Storage

Store Leftovers in the Fridge:

Keep leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.

Prep the Crema in Advance:

The crema can be made 2-3 days ahead and stored in the fridge.

Freezing Not Recommended:

Brussels sprouts lose their texture when frozen, so enjoy this dish fresh!

FAQ

We hope you love this Mexican Street Corn Brussels Sprouts recipe as much as we do—it’s a guaranteed crowd-pleaser that’s as easy to make as it is delicious!

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