Mexican Street Corn Brussels Sprouts Recipe

If you love the flavors of classic Mexican street corn but want a vibrant twist fit for your next gathering, you absolutely have to try these Mexican Street Corn Brussels Sprouts. Imagine crispy, caramelized Brussels sprouts tossed with sweet, slightly charred corn, all smothered in a creamy, zesty sauce and finished with a shower of cotija cheese and fresh cilantro. Each bite brings you the boldness of elote, harmonized with the earthy crunch of roasted sprouts. It’s a side dish that’s impossible to stop eating, and it might even steal the spotlight at your dinner table!

this Recipe

Ingredients You’ll Need

This dish comes together with amazingly simple ingredients, but don’t let their simplicity fool you. Every component brings something special to the party, from the nutty, roasted Brussels sprouts to the tangy sauce and bold, cheesy finish. Here’s what you’ll need—and why each is a star player.

• Brussels sprouts (1 lb, trimmed and halved): Choose fresh, firm sprouts for crispiness and that irresistible caramelized flavor you get from roasting.
• Olive oil (1 tbsp): A touch of oil helps your Brussels sprouts roast to golden, crispy perfection.
• Salt (1/2 tsp): Just the right amount brings out all the natural flavors of your veggies.
• Black pepper (1/4 tsp): Adds a subtle kick that layers nicely with the spices in the sauce.
• Corn kernels (1/2 cup, frozen or fresh): Use sweet corn for vibrant pops of color and chew; frozen works great in a pinch.
• Mayonnaise (2 tbsp): It’s the base of your creamy dressing, lending richness and body.
• Sour cream (2 tbsp): Adds tang and depth, making the sauce super lush—try Greek yogurt for a lighter touch.
• Chili powder (1/2 tsp): Brings smoky heat and earthy flavor everyone loves in Mexican street corn.
• Smoked paprika (1/4 tsp): Infuses a hint of smokiness that takes the flavor up a notch.
• Garlic (1 clove, minced): Fresh garlic rounds out the sauce with robust savory notes.
• Lime juice (1 tbsp): Brightens it all up with acid and zing—don’t skip it!
• Cotija cheese (1/4 cup, crumbled): The salty, crumbly finish that instantly makes you think of Mexican street food. Feta works in a pinch.
• Cilantro (2 tbsp, chopped): For fresh, herby contrast and gorgeous green flecks.
• Lime wedges (for serving): For extra zing! A fresh squeeze over the top is pure magic.

How to Make Mexican Street Corn Brussels Sprouts

Step 1: Roast the Brussels Sprouts

Begin by preheating your oven to 400°F. Toss your trimmed and halved Brussels sprouts with olive oil, salt, and black pepper until they’re all evenly coated. Spread them out cut-side down on a baking sheet (lining it with parchment makes cleanup easier!) and roast for 20 to 25 minutes. Remember to flip them halfway through roasting, so every side gets that spectacular golden-brown crispness. The result? Brussels sprouts with perfectly tender centers and irresistibly crispy edges—the ultimate backdrop for those street corn flavors.

Step 2: Char the Corn

While your sprouts are roasting, heat a skillet over medium-high heat. Add your corn kernels (no need to thaw if frozen) and let them cook, stirring only occasionally, for 3 to 4 minutes. You’re looking for gorgeous, slightly blackened bits on each kernel. This step brings authentic street corn smokiness and sweetness, amplifying the overall flavor of your Mexican Street Corn Brussels Sprouts.

Step 3: Mix the Creamy Sauce

As your veggies cook, whisk together mayonnaise, sour cream, chili powder, smoked paprika, minced garlic, and lime juice in a small bowl until smooth. This decadent, tangy sauce is what sets this dish apart—each ingredient delivers huge flavor (with almost zero effort). Taste and adjust the seasonings if you like extra zing or a bit more heat.

Step 4: Combine Everything

Transfer your roasted Brussels sprouts to a large bowl, add the charred corn, and give them a gentle toss. Pour over your creamy sauce and toss again until every morsel is evenly coated. This step is where the magic happens—the sauce soaks into the veggies, mingling all those savory, spicy, tangy flavors in every bite.

Step 5: Add Toppings and Serve

Finish by sprinkling your Mexican Street Corn Brussels Sprouts with generous amounts of crumbled cotija cheese and chopped cilantro. Serve them warm, passing lime wedges on the side for anyone who wants an extra squeeze of sunshine. Each bite bursts with texture, color, and boldness, making this a side dish that steals the show!

How to Serve Mexican Street Corn Brussels Sprouts

Garnishes

For that true street corn experience, don’t hold back on garnishes! A final flurry of cotija cheese and plenty of fresh cilantro bring salty, creamy, and herbal notes, while lime wedges let guests add their own preferred level of zing. Sprinkle a little extra chili powder or even a dusting of smoked paprika just before serving for a truly eye-catching presentation and one more layer of flavor.

Side Dishes

These Mexican Street Corn Brussels Sprouts are incredibly versatile when it comes to pairing. They’re fantastic alongside grilled meats, tacos, or veggie burgers. Try them with a hearty bean salad or Spanish rice for a dinner that brings out all the best flavors of a summertime fiesta. Their balance of creamy, smoky, and tangy makes them a hit with everything from chicken to carne asada to veggie mains.

Creative Ways to Present

Thinking beyond the side dish? Serve your Mexican Street Corn Brussels Sprouts in lettuce wraps for a fun party bite, or pile them onto tostadas for a crunchy twist. For a show-stopper appetizer, arrange them on a platter with extra lime wedges and let everyone dig in. This dish can even be stuffed into warm tortillas as a flavorful taco filling—get creative and have fun!

Make Ahead and Storage

Storing Leftovers

If you wind up with extra Mexican Street Corn Brussels Sprouts (lucky you!), let them cool completely and store in an airtight container in the refrigerator. They’ll keep well for up to three days, making them a fantastic addition to your meal prep or next-day lunch plans.

Freezing

While freezing is possible, the texture of Brussels sprouts and the creamy sauce might suffer a bit. If you do choose to freeze, store the roasted sprouts and corn separately from the sauce, and combine after reheating. They’ll keep for up to 2 months, but for the very best texture, fresh is king.

Reheating

To bring leftover Mexican Street Corn Brussels Sprouts back to life, a quick stint in a 375°F oven for about 10 minutes will help crisp them up without drying them out. If microwaving, add a splash of water and cover loosely, then reheat in short intervals, stirring occasionally. Finish with a fresh dusting of cheese and cilantro before serving.

FAQs

Can I make Mexican Street Corn Brussels Sprouts ahead of time?

Absolutely! Roast the Brussels sprouts and char the corn ahead, but for best results, wait to toss them with the sauce and toppings until right before serving to keep everything crisp and vibrant.

What can I substitute for cotija cheese?

If cotija isn’t available, crumbled feta is your next best bet. It has a similar salty, crumbly texture that works beautifully in this dish. Parmesan (used sparingly) can also work in a pinch.

Are these Mexican Street Corn Brussels Sprouts spicy?

They do have a gentle, warming heat from the chili powder and smoked paprika, but they’re generally mild. If you love spicy food, add a pinch of cayenne or chop a jalapeño into the sauce for extra kick!

Can I use frozen Brussels sprouts?

Fresh Brussels sprouts roast up crispier, but you can use frozen if needed. Make sure to thaw and pat them thoroughly dry before tossing with oil, and roast an extra 5–10 minutes to get that charred edge.

How can I make this dish dairy-free?

Simple swaps will do the trick: use vegan mayo and sour cream, and try a plant-based feta-style cheese or simply omit the cheese for a delicious, creamy dairy-free twist.

Final Thoughts

Give these Mexican Street Corn Brussels Sprouts a try, and you’ll want to make them again and again! Whether you’re new to Brussels sprouts or already obsessed, this recipe is a guaranteed way to win over a crowd. Trust me, you won’t regret adding this flavorful twist to your menu.

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