Get ready to transform your side dish game forever. If you’re tired of the same old roasted vegetables, these Mexican Street Corn Brussels Sprouts are the vibrant, flavor-packed answer you’ve been searching for. This recipe takes the irresistible, creamy, and zesty flavors of classic Mexican elote and smashes them together with crispy, perfectly charred Brussels sprouts. It’s a culinary fusion that’s not just a dish; it’s an experience.
We combine tender-crisp Brussels sprouts with a creamy, chili-lime sauce, and then finish it with a generous sprinkle of Cotija cheese and fresh cilantro. It’s the perfect balance of savory, smoky, and bright that will have everyone reaching for seconds. Forget boring sprouts; this is a side dish that steals the show.
Why You’ll Love This Mexican Street Corn Brussels Sprouts Recipe
This isn’t just another vegetable recipe; it’s a game-changer for weeknight dinners and weekend gatherings alike. Here’s why you’ll be making it again and again.
- Incredible Flavor Fusion: It perfectly captures the beloved taste of elote—creamy, cheesy, a little spicy, and zesty—with the addictively crispy texture of roasted Brussels sprouts.
- Quick and Easy to Prepare: With minimal prep and a straightforward process, you can have this stunning side dish on the table in under 40 minutes.
- A Guaranteed Crowd-Pleaser: Even people who claim they don’t like Brussels sprouts will be converted. It’s the perfect dish for holiday dinners, summer barbecues, or a simple weeknight meal.
- Versatile and Customizable: You can easily adjust the spice level, swap out ingredients, or even change up the cooking method to suit your taste.
Key Ingredients for Authentic Elote Flavor
To create the signature taste of this dish, we’re using simple but powerful ingredients. Here’s what you’ll need to gather.
For the Brussels Sprouts
- Brussels Sprouts: Fresh is best! Look for bright green, tightly packed heads. We’ll trim and halve them to maximize the crispy surface area.
- Olive Oil: A quality extra virgin olive oil helps the sprouts roast to perfection and prevents them from sticking.
- Spices: A simple mix of salt, black pepper, and garlic powder is all you need to season the sprouts before roasting.
For the Creamy Elote Sauce
- Mayonnaise & Sour Cream: The classic creamy base. I recommend using full-fat versions for the richest flavor and texture. You can also use Greek yogurt as a substitute for sour cream.
- Cotija Cheese: This crumbly, salty Mexican cheese is a hallmark of elote. If you can’t find it, feta is a decent substitute.
- Lime Juice: Freshly squeezed lime juice is non-negotiable! It cuts through the richness of the cream and cheese.
- Chili Powder & Smoked Paprika: These provide the signature smoky heat. Ancho chili powder is fantastic here if you can find it.
- Cilantro: Freshly chopped cilantro adds a burst of freshness that ties everything together.
- Jalapeño: Finely diced for a little kick. Remove the seeds for less heat.
How to Make Mexican Street Corn Brussels Sprouts
Ready to create the best Brussels sprouts of your life? Follow these simple steps for a dish that’s packed with flavor and texture.
Step 1: Prepare the Brussels Sprouts
Preheat your oven to 425°F (220°C). Start by washing your Brussels sprouts thoroughly. Trim off the tough bottom ends and remove any yellowed or damaged outer leaves. Slice each sprout in half lengthwise. For any particularly large sprouts, you can quarter them to ensure they cook evenly.
Step 2: Roast to Perfection
Place the trimmed sprouts on a large baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder. Use your hands to toss everything together, ensuring each sprout is lightly coated. Spread them in a single layer, making sure not to overcrowd the pan—this is the secret to getting them crispy! Roast for 20-25 minutes, or until they are tender and beautifully charred on the edges.
Step 3: Mix the Creamy Elote Sauce
While the Brussels sprouts are roasting, prepare the sauce. In a large bowl, combine the mayonnaise, sour cream, crumbled Cotija cheese, fresh lime juice, chili powder, smoked paprika, and diced jalapeño. Stir until everything is well combined. This is the perfect time to taste and adjust the seasonings if needed.
Step 4: Combine and Garnish
Once the Brussels sprouts are done roasting, let them cool for just a minute before adding them to the bowl with the elote sauce. Gently toss to coat every sprout in the creamy dressing. Transfer the coated sprouts to a serving platter. Garnish generously with extra Cotija cheese and a sprinkle of fresh, chopped cilantro. Serve immediately while warm!
Pro Tips for the Best Elote Brussels Sprouts
Want to elevate your dish from great to absolutely unforgettable? Here are a few expert tips.
- Don’t Overcrowd the Pan: Give your sprouts plenty of space on the baking sheet. If they are too close together, they will steam instead of roast, resulting in a softer texture. Use two pans if necessary!
- High Heat is Key: Roasting at a high temperature like 425°F is crucial for achieving those crispy, caramelized edges that make this dish so addictive.
- Use Fresh Lime Juice: The bottled stuff just doesn’t compare. Fresh lime juice adds a bright, authentic zest that balances the creamy and spicy flavors perfectly.
- Toast Your Spices: For an extra layer of flavor, briefly toast your chili powder and smoked paprika in a dry skillet over medium heat for about 30 seconds until fragrant.
Variations and Substitutions
This recipe is fantastic as is, but it’s also easy to adapt to your dietary needs or preferences.
Can I Use an Air Fryer?
Absolutely! To make Air Fryer Mexican Street Corn Brussels Sprouts, toss the prepped sprouts with oil and spices as directed. Place them in the air fryer basket in a single layer and cook at 375°F (190°C) for 15-18 minutes, shaking the basket halfway through, until crispy. Then, toss with the sauce as usual.
Cotija Cheese Substitutes
If you can’t find Cotija, crumbled feta cheese is the best substitute due to its salty, crumbly nature. Grated Parmesan or queso fresco can also work in a pinch.
Making it Vegan
For a vegan version, use a plant-based mayonnaise and a vegan sour cream or cashew cream for the sauce. Substitute the Cotija cheese with a vegan Parmesan or a store-bought vegan feta alternative.
What to Serve with Your Brussels Sprouts
These Mexican Street Corn Brussels Sprouts are so flavorful they can stand on their own, but they also pair wonderfully with a variety of main courses. Try serving them alongside grilled chicken, steak, or fish. They are a fantastic addition to any taco night and complement dishes like our Garlic Butter Steak and Cheesy Rigatoni. They also make a great topping for a hearty grain bowl, perhaps with a delicious Chicken Avocado Melt on the side. For a lighter meal, pair them with a simple Grilled Chicken Caesar Salad.
Storage and Reheating Instructions
These Brussels sprouts are best enjoyed fresh, as the sauce can cause them to soften over time. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend warming them in a skillet over medium heat or in an air fryer for a few minutes to help them crisp up again. Avoid the microwave if possible, as it can make them soggy.
Frequently Asked Questions
This dish is best served fresh to maintain the crispy texture of the Brussels sprouts. However, you can roast the sprouts up to a day in advance and prepare the sauce separately. Store them in airtight containers in the fridge, then reheat the sprouts and toss with the sauce just before serving.
The key to crispy Brussels sprouts is high heat and ample space. Roast them at 425°F (220°C) and spread them in a single layer on the baking sheet. Overcrowding the pan will cause them to steam instead of roast, leading to a softer, soggier texture.
The spice level is mild and easily adjustable. The heat comes from the chili powder and optional jalapeño. For a milder dish, you can reduce the amount of chili powder or omit the jalapeño entirely. For more heat, add extra jalapeño or a pinch of cayenne pepper to the sauce.
If you cannot find Cotija cheese, the best substitute is a salty, crumbly cheese like Feta. In a pinch, you could also use grated Parmesan cheese or queso fresco for a slightly different but still delicious result.
These Brussels sprouts are incredibly versatile. They pair wonderfully with grilled meats like steak, chicken, or shrimp. They are also a perfect side for taco night or can be served alongside fish or pork chops.
More Delicious Recipes You’ll Love
If you fell in love with this creative side dish, we know you’ll enjoy exploring more of our unique and flavorful recipes. We hope you’ve enjoyed making these Mexican Street Corn Brussels Sprouts! If you tried the recipe, please leave a comment below and let us know how it turned out. Don’t forget to share your creations and tag us on Pinterest!
Mexican Street Corn Brussels Sprouts Recipe
Mexican Street Corn Brussels Sprouts: The Ultimate Elote-Style Side Dish
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). On a large baking sheet, toss the halved Brussels sprouts with olive oil, salt, pepper, and garlic powder. Spread into a single, even layer.
- Roast for 20-25 minutes, tossing halfway through, until the sprouts are tender and have crispy, charred edges.
- While the sprouts roast, combine mayonnaise, sour cream, 1/2 cup Cotija cheese, lime juice, chili powder, smoked paprika, cilantro, and jalapeño (if using) in a large bowl. Stir until smooth.
- Add the hot, roasted Brussels sprouts to the bowl with the sauce and toss gently to coat. Transfer to a serving dish and garnish with extra Cotija cheese and cilantro. Serve immediately.
Notes
Spice Level: Adjust the amount of jalapeño and chili powder to your preference. For a milder version, omit the jalapeño entirely.
Make Ahead Tip: You can roast the Brussels sprouts ahead of time and prepare the sauce separately. Store both in the fridge and toss together just before serving after briefly reheating the sprouts.
