I’ll never forget the summer I discovered elote, Mexican street corn, at a local farmers market. The creamy, spicy, tangy goodness was a revelation! I wanted to capture that flavor in everything I ate, and after some experimenting, I stumbled upon the most amazing combination: Irresistible Mexican Street Corn Brussels Sprouts. Today, I’m sharing all my secrets for the most amazing Irresistible Mexican Street Corn Brussels Sprouts you’ll ever make!
Why You’ll Fall in Love with These Mexican Street Corn Brussels Sprouts
Okay, friends, let’s be honest. Brussels sprouts sometimes get a bad rap. They’re often relegated to the side of the plate, steaming sadly, and tasting… well, boring. But I am here to tell you that those days are OVER! These Mexican Street Corn Brussels Sprouts are a total game-changer. They’re crispy, caramelized, and bursting with the flavors of elote – that addictive Mexican street corn we all crave.
This recipe is:
- Surprisingly Easy: Don’t let the fancy name intimidate you. This dish comes together quickly with simple ingredients.
- Packed with Flavor: The combination of roasted Brussels sprouts, creamy cotija cheese, spicy chili powder, and tangy lime is a symphony of deliciousness.
- A Crowd-Pleaser: Even Brussels sprout skeptics will be converted by this recipe!
- Perfect as a Side or Snack: Serve these as a side dish with grilled chicken or fish, or enjoy them as a flavorful appetizer.
- Customizable: Adjust the spice level to your liking and add your favorite toppings.
Seriously, get ready to have your mind blown. We’re taking Brussels sprouts to a whole new level. Trust me, once you try these, you’ll be making them again and again!
What You’ll Need: The Ingredients
Let’s gather our ingredients! Here’s what you’ll need to create these irresistible Mexican Street Corn Brussels Sprouts:
- Brussels Sprouts: The star of the show! Look for firm, bright green Brussels sprouts. Smaller ones tend to be sweeter.
- Olive Oil: For roasting the Brussels sprouts to crispy perfection.
- Salt and Pepper: To season the sprouts and enhance their natural flavor.
- Mayonnaise: This is the base of our creamy, tangy sauce. Use your favorite brand.
- Sour Cream or Greek Yogurt: Adds extra tang and creaminess. You can use either one!
- Cotija Cheese: This salty, crumbly Mexican cheese is essential for authentic elote flavor. If you can’t find cotija, you can substitute feta or Parmesan cheese.
- Chili Powder: For a touch of spice. Use your favorite chili powder blend.
- Lime Juice: Freshly squeezed lime juice brightens up the flavors and adds a zesty kick.
- Cilantro: Fresh cilantro adds a vibrant, herbaceous note.
- Optional: Jalapeño, for extra heat. A sprinkle of smoked paprika for added depth.
Now that we have our ingredients, let’s get cooking!
Let’s Get Cooking: Step-by-Step Instructions
Here’s a detailed, step-by-step guide to making these amazing Mexican Street Corn Brussels Sprouts. Don’t worry, it’s easier than you think!
- Preheat your oven to 400°F (200°C). Make sure your oven is fully preheated for even roasting.
- Prepare the Brussels Sprouts. Wash the Brussels sprouts thoroughly. Trim off the ends and remove any yellow or wilted outer leaves.
- Cut the Brussels Sprouts. Cut the Brussels sprouts in half lengthwise. For larger sprouts, you can quarter them to ensure they cook evenly.
- Toss with Olive Oil and Seasonings. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Make sure the sprouts are evenly coated.
- Arrange on a Baking Sheet. Spread the Brussels sprouts in a single layer on a baking sheet. Avoid overcrowding the pan, as this will cause them to steam instead of roast.
- Roast the Brussels Sprouts. Roast for 20-25 minutes, or until the Brussels sprouts are tender and slightly caramelized, flipping halfway through. You’re looking for a nice golden brown color with slightly crispy edges.
- Prepare the Elote Sauce. While the Brussels sprouts are roasting, prepare the elote sauce. In a small bowl, combine the mayonnaise, sour cream (or Greek yogurt), cotija cheese, chili powder, and lime juice.
- Taste and Adjust. Taste the elote sauce and adjust the seasonings to your liking. Add more chili powder for extra spice, or more lime juice for extra tang.
- Assemble the Dish. Once the Brussels sprouts are roasted, transfer them to a serving bowl.
- Drizzle with Elote Sauce. Drizzle the elote sauce over the roasted Brussels sprouts.
- Garnish. Garnish with fresh cilantro and any other desired toppings, such as jalapeño or smoked paprika.
- Serve Immediately. Serve the Mexican Street Corn Brussels Sprouts immediately and enjoy!
That’s it! You’ve just created a flavor explosion in your kitchen. Get ready to impress your friends and family with this amazing dish!
Variations and Additions
Want to get creative? Here are a few ideas for variations and additions to these Mexican Street Corn Brussels Sprouts:
- Add Corn: For an extra touch of authenticity, add some roasted or grilled corn kernels to the dish.
- Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the elote sauce for extra heat.
- Use Different Cheese: If you can’t find cotija cheese, you can substitute feta, Parmesan, or even queso fresco.
- Make it Vegan: Use vegan mayonnaise and a plant-based cheese alternative to make this dish vegan.
- Add Bacon: Crispy bacon crumbles add a smoky, savory element to the dish.
The possibilities are endless! Feel free to experiment and create your own unique version of these Mexican Street Corn Brussels Sprouts.
Success Tips for Perfect Mexican Street Corn Brussels Sprouts
Want to guarantee 100% success with this recipe? Here are my top tips for making the most amazing Mexican Street Corn Brussels Sprouts:
- Don’t Overcrowd the Pan: This is crucial for getting crispy, caramelized Brussels sprouts. If you overcrowd the pan, the sprouts will steam instead of roast. Use two baking sheets if necessary.
- Roast at High Heat: Roasting the Brussels sprouts at 400°F (200°C) ensures that they cook quickly and develop a nice, crispy exterior.
- Use Fresh Lime Juice: Freshly squeezed lime juice makes a huge difference in the flavor of the elote sauce. Avoid using bottled lime juice if possible.
- Don’t Be Afraid to Experiment: Feel free to adjust the seasonings and toppings to your liking. This recipe is very versatile, so have fun and get creative!
- Serve Immediately: The Brussels sprouts are best served immediately after roasting and assembling. This is when they are at their crispiest and most flavorful.
Follow these tips, and you’ll be making perfect Mexican Street Corn Brussels Sprouts every time!
Serving Suggestions
These Mexican Street Corn Brussels Sprouts are incredibly versatile and can be served in a variety of ways.
- As a Side Dish: Serve them alongside grilled chicken, fish, steak, or pork. They also pair well with vegetarian entrees like black bean burgers or tofu.
- As an Appetizer: Serve them as a flavorful appetizer at your next party or gathering. They’re sure to be a hit!
- In a Bowl: Add them to a grain bowl with quinoa, rice, or farro, along with other veggies and a protein of your choice.
- On a Salad: Toss them into a salad with mixed greens, avocado, and a light vinaigrette.
- As a Snack: Enjoy them as a satisfying and flavorful snack any time of day.
No matter how you choose to serve them, these Mexican Street Corn Brussels Sprouts are sure to be a crowd-pleaser!
Make-Ahead and Storage Instructions
Want to make these Brussels sprouts ahead of time? Here are some tips for make-ahead and storage:
- Roast the Brussels Sprouts Ahead of Time: You can roast the Brussels sprouts up to a day in advance. Store them in an airtight container in the refrigerator. Reheat them in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.
- Prepare the Elote Sauce Ahead of Time: You can also prepare the elote sauce up to a day in advance. Store it in an airtight container in the refrigerator.
- Assemble Just Before Serving: For the best results, assemble the dish just before serving. This will ensure that the Brussels sprouts remain crispy and the sauce is fresh.
- Storage: Leftover Mexican Street Corn Brussels Sprouts can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven or microwave. Keep in mind that the Brussels sprouts will lose some of their crispness when reheated.
With a little planning, you can enjoy these delicious Brussels sprouts any time!
More Delicious Recipes to Explore
If you’re looking for more delicious recipes to try, I’ve got you covered! Here are a few of my favorites that you might enjoy:
Looking for a healthy and delicious appetizer? Try these AIR FRYER BROCCOLI BITES! They’re crispy, flavorful, and perfect for dipping.
Craving more of that Mexican street corn flavor? Check out this STREET CORN CHICKEN RICE BOWL for a complete and satisfying meal.
For a fantastic vegetarian option, these Cilantro Lime Spicy Black Bean Burgers are bursting with flavor and incredibly satisfying.
And for another take on the rice bowl, try this Street Corn Chicken Rice Bowl.
Or this Street Corn Chicken Rice Bowl for a quick and easy weeknight dinner!
I’m always adding new recipes to my collection, so be sure to check back often for more delicious inspiration!
Conclusion: Your New Favorite Brussels Sprouts Recipe
There you have it! My recipe for Irresistible Mexican Street Corn Brussels Sprouts. I truly believe this will become your new go-to Brussels sprouts recipe. It’s easy, flavorful, and a guaranteed crowd-pleaser. So go ahead, give it a try! You won’t be disappointed. Happy cooking, my friends!
What makes these Mexican Street Corn Brussels Sprouts so special?
These Brussels sprouts are roasted until crispy and caramelized, then drizzled with a creamy, tangy sauce made with mayonnaise, sour cream (or Greek yogurt), cotija cheese, chili powder, and lime juice, mimicking the flavors of Mexican street corn (elote).
Can I substitute the Cotija cheese if I can’t find it?
Yes, if you can’t find cotija cheese, you can substitute feta or Parmesan cheese.
How can I prevent the Brussels sprouts from becoming soggy during roasting?
To prevent sogginess, don’t overcrowd the pan and roast at a high heat (400°F/200°C). Overcrowding will cause the sprouts to steam instead of roast, so use two baking sheets if necessary.
Can I prepare any parts of this recipe in advance?
Yes, you can roast the Brussels sprouts and prepare the elote sauce up to a day in advance. Store them separately in the refrigerator and assemble just before serving for the best results.
Mexican Street Corn Brussels Sprouts
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Wash the Brussels sprouts thoroughly. Trim off the ends and remove any yellow or wilted outer leaves.
- Cut the Brussels sprouts in half lengthwise. For larger sprouts, you can quarter them to ensure they cook evenly.
- In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Make sure the sprouts are evenly coated.
- Spread the Brussels sprouts in a single layer on a baking sheet. Avoid overcrowding the pan, as this will cause them to steam instead of roast. Use two baking sheets if necessary.
- Roast for 20-25 minutes, or until the Brussels sprouts are tender and slightly caramelized, flipping halfway through. You’re looking for a nice golden brown color with slightly crispy edges.
- While the Brussels sprouts are roasting, prepare the elote sauce. In a small bowl, combine the mayonnaise, sour cream (or Greek yogurt), cotija cheese, chili powder, and lime juice.
- Taste the elote sauce and adjust the seasonings to your liking. Add more chili powder for extra spice, or more lime juice for extra tang.
- Once the Brussels sprouts are roasted, transfer them to a serving bowl.
- Drizzle the elote sauce over the roasted Brussels sprouts.
- Garnish with fresh cilantro and any other desired toppings, such as jalapeño or smoked paprika.
- Serve the Mexican Street Corn Brussels Sprouts immediately and enjoy!
