Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish

If you’re a fan of Mexican street corn also known as elote and you love the earthy, nutty flavor of roasted Brussels sprouts, this recipe is for you. Mexican Street Corn Brussels Sprouts take everything you love about the vibrant, creamy, tangy flavors of elote and combine them with perfectly crisp-tender roasted sprouts. It’s a dish that’s unexpected but familiar, indulgent yet wholesome, and surprisingly easy to prepare.

This recipe offers a fresh and flavorful way to reimagine a side dish or even make it the main attraction. Roasted Brussels sprouts are tossed with sweet corn, creamy lime mayo, cotija cheese, and spices to give you a tangy, smoky, slightly spicy plate that delivers bold flavors with minimal effort.

Whether you’re preparing for a holiday feast, a potluck, or just upgrading a weeknight dinner, this dish is bound to impress even the pickiest eaters—and maybe even convert a few Brussels sprout skeptics along the way.

Ingredients Breakdown

Here’s what you’ll need to make this irresistible side dish:

For the Roasted Brussels Sprouts

• 1 pound Brussels sprouts, trimmed and halved
  Roasting these enhances their natural sweetness and caramelizes the edges, giving a deliciously crispy bite.
• 2 tablespoons olive oil
  Helps crisp up the sprouts and carries the chili and paprika flavors.
• 1 teaspoon chili powder
  Adds depth and a subtle heat.
• 1 teaspoon smoked paprika
  Offers a smoky, slightly sweet undertone reminiscent of charred corn on the cob.
• Salt and pepper, to taste
  Essential for seasoning the sprouts properly.

For the Street Corn Topping

• 1 cup corn kernels
  You can use fresh, frozen, or canned. Roasting or charring them enhances the flavor.
• ½ cup crumbled cotija cheese
  This salty, crumbly Mexican cheese is traditional in elote. Feta can work as a substitute.
• ¼ cup mayonnaise
  Provides creaminess and helps bind the ingredients into a luscious coating.
• 1 tablespoon lime juice
  Brightens the dish and cuts through the richness.
• 1 teaspoon garlic powder
  Adds a savory element without overpowering.
• ¼ cup fresh cilantro, chopped
  Adds freshness and a herbal punch.
• 1 lime, cut into wedges
  For serving and squeezing over the top just before eating.

Step-by-Step Instructions

Step 1: Prep and Roast the Brussels Sprouts

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, toss the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper until well coated. Spread them out on the baking sheet in a single layer, cut side down for maximum caramelization.

Roast in the oven for 20–25 minutes, flipping halfway through. The sprouts should be tender with golden, crispy edges.

Step 2: Prepare the Corn

While the sprouts are roasting, heat a dry skillet over medium-high heat. Add your corn kernels and cook, stirring occasionally, until the corn starts to char in spots—about 5–7 minutes. This step mimics the grilled flavor of traditional elote. If you’re using fresh corn, you can slice it straight off the cob and toss it right into the pan.

Remove from heat and set aside.

Step 3: Mix the Street Corn Sauce

In a medium bowl, whisk together the mayonnaise, lime juice, garlic powder, and a pinch of salt and pepper. Fold in the charred corn, crumbled cotija cheese, and half of the chopped cilantro. Mix until combined.

Step 4: Combine and Garnish

Once the Brussels sprouts are done roasting, transfer them to a large serving bowl. Gently fold in the street corn mixture until the sprouts are well coated.

Top with the remaining cilantro, an extra sprinkle of cotija cheese, and serve with lime wedges on the side.

Why This Recipe Works

• Balanced flavors: The creamy, tangy sauce perfectly contrasts with the smoky, roasted sprouts.
• Easy to customize: Swap mayo for Greek yogurt, add extra spice with hot sauce or jalapeños, or make it vegan with plant-based alternatives.
• Nutrient-rich: Brussels sprouts are high in fiber, vitamins K and C, and antioxidants. Corn adds a touch of natural sweetness and energy-boosting carbs.
• Crowd-pleasing: This dish is bold enough for adventurous palates but familiar enough to appeal to traditional tastes.

Pro Tips for Success

• Don’t overcrowd the pan: Brussels sprouts roast best when they have space. If necessary, use two baking sheets.
• Use fresh lime juice: Bottled lime juice doesn’t have the same bright flavor. Freshly squeezed makes a big difference.
• Customize heat: If you want more spice, try adding cayenne pepper, diced jalapeños, or a drizzle of hot sauce to the sauce mix.
• Vegan twist: Use vegan mayo and a dairy-free cheese alternative to make this dish completely plant-based.
• Meal prep friendly: This dish tastes great cold or at room temperature. Store in the fridge for up to 3 days.

Serving Suggestions

• Taco night side: Serve alongside tacos, enchiladas, or fajitas for a themed dinner.
• Grain bowl topping: Add it to rice, quinoa, or couscous bowls with beans and avocado for a filling meal.
• Holiday side: A colorful, flavorful side dish for Thanksgiving or Christmas spreads.
• Potluck hero: Easy to transport and unique enough to stand out.

Recipe Variations

• Add bacon: Crumbled crispy bacon adds smoky richness.
• Cheese swap: Feta cheese or grated Parmesan can be used in place of cotija.
• More veggies: Add roasted red peppers, zucchini, or sweet potatoes for variety.
• Grill it: During summer months, try grilling the Brussels sprouts and corn for an even smokier flavor.

Storage & Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in the microwave or oven at 350°F until heated through. Note that the sauce may lose some creaminess, but the flavor remains delicious.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes! You can roast the Brussels sprouts and char the corn ahead of time. Combine them just before serving for the best texture.

What can I substitute for cotija cheese?

Feta cheese is the best substitute, offering a similar salty and crumbly texture. Parmesan can also work in a pinch, though it has a stronger flavor.

Is this dish spicy?

Not inherently. The chili powder and paprika add warmth, but not heat. To make it spicier, add jalapeños or hot sauce to the mix.

Can I use frozen Brussels sprouts?

Fresh Brussels sprouts roast better and caramelize nicely. Frozen sprouts will have more moisture, but can work if thawed and dried thoroughly before roasting.

How can I make this vegan?

Use vegan mayonnaise and a dairy-free cheese substitute like cashew cheese or almond-based feta. The result is just as creamy and delicious.

Final Thoughts

Mexican Street Corn Brussels Sprouts are a fusion dish that brings together the bold, addictive flavors of elote with the hearty crunch of roasted sprouts. It’s a creative side dish that’s both comforting and exciting perfect for everyday meals or special occasions.

If you’re looking for a new way to enjoy Brussels sprouts or want to jazz up your corn game, this recipe is a total winner. Make a big batch you’ll want seconds!

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