Hey y'all! Get ready to fall in love with the vibrant flavors of Mexican Street Corn, but with a twist—this time, we're giving Brussels sprouts the main stage. These charred, crispy Brussels sprouts, tossed in creamy, tangy sauce and topped with cotija cheese and fresh cilantro, are a crowd-pleasing side dish perfect for weeknights, parties, or summer cookouts. It’s crave-worthy comfort food with a zesty kick! Let’s get cooking!
Why You'll Love This
- Bold, zesty flavors inspired by classic Mexican Street Corn (Elote).
- Quick and easy—ready in just 30 minutes, including prep and roasting.
- Perfectly crispy Brussels sprouts with a creamy, cheesy topping.
- Vegetarian-friendly and easily adaptable for vegan diets.
- Ideal for parties, potlucks, or spicing up your weeknight dinner routine.
Ingredients
- 1½ lbs Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¾ cup frozen corn, thawed
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 clove garlic, minced
- 1 tablespoon fresh lime juice
- ½ teaspoon hot sauce (optional)
- ½ cup crumbled cotija cheese (or feta cheese)
- 2 tablespoons chopped fresh cilantro
- Extra lime wedges, for serving
Directions
Prep and Season the Brussels Sprouts
- Preheat your oven to 425°F (220°C).
- Place halved Brussels sprouts on a large baking sheet. Toss with olive oil, salt, pepper, chili powder, and smoked paprika until evenly coated.
Roast the Brussels Sprouts and Corn
- Spread the Brussels sprouts cut side down in a single layer. Sprinkle thawed corn over the sheet.
- Roast for 22–25 minutes, flipping the Brussels sprouts halfway through, until crispy and browned on the edges.
Prepare the Mexican Street Corn Sauce
- In a small mixing bowl, whisk together mayonnaise, sour cream, minced garlic, lime juice, and hot sauce (if using) until smooth and creamy.
Dress and Finish the Brussels Sprouts
- Transfer roasted Brussels sprouts and corn to a large bowl. Drizzle with street corn sauce and toss to coat evenly.
- Top with crumbled cotija cheese and chopped cilantro. Serve immediately with extra lime wedges for squeezing.
Notes
- For extra char, broil the Brussels sprouts for 2 minutes at the end of roasting.
- If cotija isn’t available, feta or parmesan makes a tasty substitute.
- Double the batch for a party—this dish disappears quickly!
Variations
- Make it Vegan: Use vegan mayo, vegan sour cream, and plant-based cheese.
- Spicy Kick: Add chopped jalapeños or extra hot sauce to the sauce.
- Grilled Version: Grill the Brussels sprouts and corn for a smoky flavor twist.
Required Equipment
- Large baking sheet
- Mixing bowls
- Sharp knife and cutting board
- Spatula or tongs
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in the oven at 350°F (175°C) for 10 minutes or until hot and crispy again. Avoid microwaving to retain crispiness.
Serving Suggestions & Pairings
- Serve with grilled meats like chicken or steak, or as a hearty taco filling.
- Pairs perfectly alongside rice, quinoa, or Mexican black beans.
- Garnish with extra cotija, cilantro, and a squeeze of lime before serving for maximum flavor.
Pro Tips
- Always roast Brussels sprouts cut side down for maximum caramelization and crispiness.
- Let Brussels sprouts cool slightly before tossing with sauce to prevent it from getting too runny.
- Use fresh lime juice for the brightest, zingiest flavor.
FAQ
- Can I make this recipe ahead?
- Yes, you can roast the Brussels sprouts and corn a day in advance. Store separately from the sauce and toss together just before serving.
- Can I use fresh corn instead of frozen?
- Absolutely! Fresh, grilled corn adds even more flavor—just cut the kernels off the cob before roasting.
- Is this recipe spicy?
- It has a mild kick from chili powder and hot sauce, but you can adjust the heat level by adding more or less hot sauce to suit your taste.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
- 1½ lbs Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¾ cup frozen corn, thawed
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 clove garlic, minced
- 1 tablespoon fresh lime juice
- ½ teaspoon hot sauce (optional)
- ½ cup crumbled cotija cheese (or feta cheese)
- 2 tablespoons chopped fresh cilantro
- Extra lime wedges, for serving
Instructions
-
1Preheat your oven to 425°F (220°C).
-
2Place halved Brussels sprouts on a large baking sheet. Toss with olive oil, salt, pepper, chili powder, and smoked paprika until evenly coated.
-
3Spread the Brussels sprouts cut side down in a single layer. Sprinkle thawed corn over the sheet.
-
4Roast for 22–25 minutes, flipping the Brussels sprouts halfway through, until crispy and browned on the edges.
-
5In a small mixing bowl, whisk together mayonnaise, sour cream, minced garlic, lime juice, and hot sauce (if using) until smooth and creamy.
-
6Transfer roasted Brussels sprouts and corn to a large bowl. Drizzle with street corn sauce and toss to coat evenly.
-
7Top with crumbled cotija cheese and chopped cilantro. Serve immediately with extra lime wedges for squeezing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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