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An extreme close-up shot of elote-style brussels sprouts, showing the creamy sauce and charred edges of the sprouts.

Mexican Street Corn Brussels Sprouts: The Ultimate Elote-Style Side Dish

A vibrant and flavor-packed side dish featuring crispy roasted Brussels sprouts tossed in a creamy, zesty elote-style sauce with Cotija cheese, chili, and lime.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: American, Mexican
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Brussels Sprouts
  • 1.5 lbs Brussels sprouts trimmed and halved
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
For the Creamy Elote Sauce
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/2 cup Cotija cheese crumbled, plus more for garnish
  • 2 tbsp fresh lime juice
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 cup fresh cilantro chopped, plus more for garnish
  • 1 jalapeño finely diced (optional)

Equipment

  • 1 Baking Sheet
  • 1 Large Mixing Bowl

Method
 

  1. 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.
  2. Roast for 20-25 minutes, tossing halfway through, until the sprouts are tender and have crispy, charred edges.
  3. 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.
  4. 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

For Extra Crispiness: Don't overcrowd the baking sheet. Use two if needed to ensure the Brussels sprouts roast rather than steam.
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.