Name: Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican-Inspired
Ingredients: 1 1/2 pounds Brussels sprouts, trimmed and halved; 1 tablespoon olive oil; Salt and black pepper to taste; 1/3 cup mayonnaise; 1/3 cup sour cream; 1/2 teaspoon chili powder; 1/4 teaspoon smoked paprika; 1 tablespoon lime juice; 1/2 cup crumbled cotija cheese; 1/4 cup chopped fresh cilantro; 1/2 cup corn kernels (fresh, canned, or thawed from frozen); Lime wedges for serving

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If you’re looking for your next vegetable obsession, Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish is about to become your go-to. Imagine all the charred, creamy, tangy, and cheesy magic of Mexican street corn—also known as elote—but wrapped up with beautifully roasted Brussels sprouts that get irresistibly crispy and golden. This dish doesn’t just steal the show as a side; it’s hearty, vibrant, and zippy enough to be the star of your table. Whether you’re feeding a crowd or just spicing up your weeknight dinner, you’ll find yourself craving this fun fusion again and again.

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

Ingredients You’ll Need

This recipe keeps things refreshingly simple, letting every ingredient shine. Each element brings its own personality—whether it’s texture, color, or a punch of flavor—that makes Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish so special.

Brussels sprouts (1 1/2 pounds, trimmed and halved): Fresh, halved sprouts get gorgeously caramelized and crisp in the oven, acting as the hearty base.
Olive oil (1 tablespoon): Helps the Brussels sprouts roast up golden and adds a subtle richness.
Salt and black pepper (to taste): Seasoning is key for bringing out the natural sweetness of the veggies.
Mayonnaise (1/3 cup): Lends creaminess to the dressing, reminiscent of classic elote sauce.
Sour cream (1/3 cup): Adds tang and balances the richness of the mayo for a lighter, brighter dressing.
Chili powder (1/2 teaspoon): Brings gentle heat and color for that unmistakable Mexican street corn flavor.
Smoked paprika (1/4 teaspoon): Adds a deep, smoky undertone that takes the flavor to the next level.
Lime juice (1 tablespoon): A squeeze of citrus brightens up the entire dish and ties all the flavors together.
Cotija cheese (1/2 cup, crumbled): Salty, crumbly, and oh-so-authentic, this cheese is the crowning glory.
Fresh cilantro (1/4 cup, chopped): Brings a burst of color and fresh, herbal notes.
Corn kernels (1/2 cup; fresh, canned, or thawed from frozen): Sweet, juicy corn gets charred for that signature street-food flair.
Lime wedges (for serving): A final squeeze at the table lets everyone customize their tangy finish.

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

Step 1: Roast the Brussels Sprouts

Preheat your oven to 425°F (220°C). Toss the trimmed and halved Brussels sprouts with olive oil, salt, and pepper directly on a baking sheet. Spread them out in a single layer—this helps every sprout get those golden, crispy edges. Roast for 20–25 minutes, flipping halfway through, until the sprouts are deeply browned and deliciously crisp on the outside but tender inside.

Step 2: Mix Up the Creamy Elote Dressing

While your Brussels sprouts are roasting, grab a small bowl and whisk together the mayonnaise, sour cream, chili powder, smoked paprika, and lime juice. This creamy, zesty dressing is what gives Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish its addictive personality. Taste and adjust the spice or citrus to suit your mood.

Step 3: Char the Corn

Heat a skillet over medium heat and add your corn kernels (no need to add oil if your pan is nonstick). Stir occasionally for about 5 minutes until the corn develops beautiful char marks and smells toasty sweet. This step gives you that street corn flavor without firing up the grill.

Step 4: Toss Everything Together

Transfer the roasted Brussels sprouts to a large bowl. Add the charred corn, then drizzle the creamy dressing over the top. Toss everything gently but thoroughly, making sure every sprout is luxuriously coated. The combination of textures and flavors will have you sneaking tastes straight from the bowl!

Step 5: Finish with Cotija and Cilantro

Sprinkle the crumbled cotija cheese and chopped cilantro over the dressed sprouts. These finishing touches add a pop of color, a salty punch, and that unmistakable elote vibe. Serve warm, with lime wedges on the side for a fresh, tangy finish.

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

Garnishes

For a true street-food feel, garnish with a bit more cotija cheese, extra chopped cilantro, and a dusting of chili powder right before serving. Lime wedges are a must—let everyone squeeze their own for the freshest burst of flavor. If you like things spicy, a drizzle of hot sauce or a pinch of cayenne will wake up the whole dish.

Side Dishes

Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish pairs beautifully with grilled meats, tacos, or even a big pot of chili. It’s also fantastic alongside rice, beans, or stuffed peppers for a vibrant vegetarian spread. The creamy, tangy flavors complement everything from barbecue fare to casual weeknight dinners.

Creative Ways to Present

For parties, serve this dish in individual cups or small bowls for a playful appetizer. Try layering it over a bed of baby greens or tossing with cooked farro for a heartier salad. You can even pile it onto tostadas or use as a taco filling for a fun, unexpected twist on taco night.

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish can be stored in an airtight container in the fridge for up to 3 days. The flavors actually meld and deepen overnight, making for a tasty next-day lunch or snack.

Freezing

Freezing is not recommended, as the creamy dressing and roasted Brussels sprouts can become mushy when thawed. If you must freeze, keep the dressing separate and add it after reheating for the best texture.

Reheating

To reheat, spread the sprouts out on a baking sheet and warm in a 350°F oven for 10–12 minutes until heated through. You can also use a skillet over medium heat. Add a fresh squeeze of lime and extra cilantro after reheating to revive the vibrant flavors.

FAQs

Can I make this dish vegan?

Absolutely! Substitute vegan mayonnaise and vegan sour cream for the dressing, and swap the cotija cheese for a dairy-free cheese or extra nutritional yeast for a savory finish. Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish adapts beautifully to plant-based diets.

What’s the best way to char the corn if I don’t have a skillet?

If you don’t have a skillet, you can broil the corn on a baking sheet in the oven for a few minutes or use a grill pan. Just keep a close eye and stir often to avoid burning. The goal is those lovely dark spots that give the dish its signature flavor.

Can I use frozen Brussels sprouts?

Fresh Brussels sprouts are best for roasting, as they get the crispiest. If you only have frozen, thaw and dry them thoroughly, then roast at a slightly higher temperature to encourage browning. The texture will be a bit softer, but the flavor will still shine.

What can I use instead of cotija cheese?

If you can’t find cotija, try crumbled feta or queso fresco. Parmesan also works in a pinch for that salty, savory bite that makes Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish so irresistible.

How spicy is this recipe?

As written, the recipe is mild with just a hint of warmth from the chili powder. For more heat, add cayenne pepper to the dressing or finish with hot sauce. You can always adjust the spice to suit your taste buds.

Final Thoughts

There’s something downright joyful about sharing Mexican Street Corn Brussels Sprouts: A Flavorful Twist on a Classic Dish with friends and family. With its playful flavors and satisfying crunch, this is a side dish that will have everyone reaching for seconds—and asking for the recipe. Give it a try, and get ready for rave reviews at your next meal!

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

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4.8 from 11 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Mexican Street Corn Brussels Sprouts offer a delicious and vibrant twist on traditional roasted Brussels sprouts, combining the flavors of tangy lime, smoky chili, creamy cotija cheese, and charred corn for a colorful and flavorful side dish.

Ingredients

Scale

Brussels Sprouts

1 1/2 pounds Brussels sprouts, trimmed and halved
1 tablespoon olive oil
Salt and black pepper to taste

Dressing

1/3 cup mayonnaise
1/3 cup sour cream
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1 tablespoon lime juice

Toppings & Garnishes

1/2 cup crumbled cotija cheese
1/4 cup chopped fresh cilantro
1/2 cup corn kernels (fresh, canned, or thawed from frozen)
Lime wedges for serving

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Instructions

Preheat and Prepare Brussels Sprouts: Preheat your oven to 425°F (220°C). Toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated. Spread them out in a single layer on a baking sheet to ensure even roasting.
Roast Brussels Sprouts: Roast the Brussels sprouts in the preheated oven for 20 to 25 minutes, flipping them halfway through the cooking time. Roast until they are crisp on the edges and golden brown.
Make the Dressing: While the Brussels sprouts are roasting, whisk together the mayonnaise, sour cream, chili powder, smoked paprika, and lime juice in a small bowl to create a creamy, tangy dressing.
Char the Corn: Heat a skillet over medium heat and cook the corn kernels for about 5 minutes, stirring occasionally, until they are slightly charred and fragrant, adding a smoky depth to the dish.
Combine Ingredients: Once the Brussels sprouts are done roasting, transfer them to a large mixing bowl. Add the charred corn kernels and drizzle the creamy dressing over the top.
Toss and Garnish: Toss everything together gently to coat the Brussels sprouts and corn evenly with the dressing. Sprinkle with crumbled cotija cheese and chopped cilantro for added flavor and freshness.
Serve: Serve the Mexican Street Corn Brussels Sprouts warm with lime wedges on the side to squeeze over the top as desired for an extra burst of citrus brightness.

Notes

To add extra heat, incorporate a pinch of cayenne pepper into the dressing or serve with your favorite hot sauce.
For an alternative cooking method, you can air-fry the Brussels sprouts at 400°F for 15 minutes, shaking the basket halfway through for even cooking.
Use fresh corn kernels during corn season for peak sweetness and flavor.
This dish can be easily made gluten-free and vegetarian, accommodating a variety of dietary preferences.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Roasting
Cuisine: Mexican-Inspired