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Irresistible Mexican Street Corn Brussels Sprouts feature charred sprouts tossed in a creamy, spicy sauce and topped with cotija cheese and chili powder, creating a flavorful and vibrant side dish.
Lady Maria

Mexican Street Corn Brussels Sprouts

These Mexican Street Corn Brussels Sprouts are a flavor explosion, combining crispy roasted Brussels sprouts with the creamy, spicy, and tangy flavors of Mexican street corn (elote). This easy-to-make dish is a crowd-pleaser that will convert even Brussels sprout skeptics!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Brussels sprouts, trimmed and halved or quartered if large
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1/4 cup cotija cheese, crumbled
  • 1-2 teaspoons chili powder, to taste
  • 1-2 tablespoons lime juice, freshly squeezed
  • 1/4 cup fresh cilantro, chopped
  • Optional: 1 jalapeño, seeded and minced
  • Optional: Smoked paprika, for garnish

Equipment

  • Oven
  • baking sheet
  • Large bowl
  • small bowl
  • knife
  • Cutting board
  • Measuring spoons
  • Measuring cups

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Wash the Brussels sprouts thoroughly. Trim off the ends and remove any yellow or wilted outer leaves.
  3. Cut the Brussels sprouts in half lengthwise. For larger sprouts, you can quarter them to ensure they cook evenly.
  4. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Make sure the sprouts are evenly coated.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Once the Brussels sprouts are roasted, transfer them to a serving bowl.
  10. Drizzle the elote sauce over the roasted Brussels sprouts.
  11. Garnish with fresh cilantro and any other desired toppings, such as jalapeño or smoked paprika.
  12. Serve the Mexican Street Corn Brussels Sprouts immediately and enjoy!

Notes

For best results, don't overcrowd the baking sheet to ensure the Brussels sprouts get crispy. Roast at a high temperature for proper caramelization. Fresh lime juice is essential for the sauce. To make it vegan, substitute vegan mayonnaise and a plant-based cheese alternative. Leftovers can be stored in the refrigerator for up to 3 days but will lose some crispness upon reheating. You can roast the Brussels sprouts and prepare the elote sauce a day ahead, storing them separately and assembling just before serving for optimal freshness.