Mexican Street Corn Brussels Sprouts

Take your veggie game to the next level with these Mexican Street Corn Brussels Sprouts—a bold, flavorful side dish that fuses crispy roasted sprouts with the zesty, creamy flair of elote. Perfect for taco night, BBQs, or any time you want to impress, this recipe transforms humble Brussels sprouts into a crave-worthy creation.

Why You’ll Love This Dish

🌽 Street Corn Vibes: Inspired by classic elote, with a smoky, tangy twist.
🔥 Crispy & Caramelized: Roasted Brussels sprouts get golden and crunchy in the oven.
🧄 Creamy, Zesty Crema: A lime-infused crema ties everything together with smooth, spicy flavor.
🧀 Cheesy Goodness: Crumbled cotija adds richness and a salty punch.
🥗 Versatile & Easy: Serve it as a side, appetizer, or even a taco filling!

Time Needed

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Servings: 4–6
• Calories: ~180–220 per serving

Ingredients

For the Brussels Sprouts:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• ½ teaspoon smoked paprika
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• Salt and pepper, to taste

For the Crema:

• ½ cup sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Pinch of salt

For the Toppings:

• ¼ cup cotija cheese, crumbled
• 1 tablespoon fresh cilantro, chopped
• Lime wedges, for serving

How to Make Mexican Street Corn Brussels Sprouts

1️⃣ Roast the Brussels Sprouts

• Preheat your oven to 400°F (200°C).
• Toss halved Brussels sprouts in olive oil, paprika, chili powder, garlic powder, salt, and pepper.
• Roast on a baking sheet for 30–35 minutes, flipping halfway through, until crispy and golden.

2️⃣ Make the Crema

• Whisk together sour cream, mayonnaise, lime juice, chili powder, garlic powder, and salt.
• Adjust to taste with more lime juice or chili powder if desired.

3️⃣ Assemble the Dish

• Drizzle crema over roasted Brussels sprouts.
• Sprinkle with cotija cheese and chopped cilantro.
• Serve immediately with lime wedges for extra tang.

Serving Suggestions

• Serve as a side dish with grilled meats or tacos.
• Make it a party appetizer with toothpicks or mini plates.
• Use as a taco filling with grilled chicken and avocado.
• Add to a vegetarian bowl with rice and black beans.

Tips & Variations

• Extra crispy? Roast sprouts a bit longer—just don’t burn them.
• Vegan version: Use plant-based crema and cheese alternatives.
• Spicy crema: Add chipotle or jalapeño for heat.
• Add-ins: Try avocado, grilled corn, or crispy bacon crumbles.
• Grill it: Grill the Brussels sprouts for a smokier flavor.

Final Thoughts

Mexican Street Corn Brussels Sprouts are where texture meets bold flavor—crispy on the outside, tender inside, and loaded with creamy, spicy goodness. Whether you’re spicing up dinner or impressing guests, this dish delivers a punch of personality and a whole lot of delicious.

Mexican Street Corn Brussels Sprouts

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• Total Time: 45 minutes
• Yield: 4–6 servings 1x
• Diet: Vegetarian

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Description

Bold, crispy, and full of elote-inspired flavor, these Mexican Street Corn Brussels Sprouts are a crave-worthy side dish perfect for any gathering.

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Ingredients

Scale 1x2x3x

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• ½ teaspoon smoked paprika
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• ½ cup sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Pinch of salt
• ¼ cup cotija cheese, crumbled
• 1 tablespoon fresh cilantro, chopped
• Lime wedges, for serving

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss halved Brussels sprouts in olive oil, paprika, chili powder, garlic powder, salt, and pepper.
3. Roast on a baking sheet for 30–35 minutes, flipping halfway through, until crispy and golden.
4. Whisk together sour cream, mayonnaise, lime juice, chili powder, garlic powder, and salt to make the crema.
5. Drizzle crema over roasted Brussels sprouts.
6. Sprinkle with cotija cheese and chopped cilantro.
7. Serve immediately with lime wedges for extra tang.

Notes

Serve as a side dish, appetizer, or taco filling. For a vegan option, use plant-based crema and cheese. Add grilled corn, avocado, or bacon for extra flair.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: Mexican-Inspired

Nutrition

• Serving Size: 1 serving
• Calories: 200
• Sugar: 2g
• Sodium: 250mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 15mg

Keywords: Mexican street corn, Brussels sprouts, side dish, elote, roasted vegetables