Mexican Street Corn Brussels Sprouts

Byarlo Jack

Mexican Street Corn Brussels Sprouts is a bold and flavorful side dish that combines the smoky, tangy goodness of elote with the crispy texture of roasted Brussels sprouts. This recipe transforms humble Brussels sprouts into a crave-worthy dish by coating them in creamy, zesty sauce and finishing them with classic Mexican-inspired toppings. It’s perfect for weeknight dinners, holiday spreads or anytime you want vegetables that truly excite.

Why You’ll Love This Recipe

This dish turns Brussels sprouts into something even picky eaters enjoy. Roasting brings out their natural sweetness and crisp edges, while the street corn–style sauce adds creaminess, spice and tang. It’s easy to make, packed with flavor and works equally well as a side dish or a vegetarian main when paired with grains.

Nutritional Info

Brussels sprouts are rich in fiber, vitamin C and antioxidants. While the creamy toppings add indulgence, the base of roasted vegetables keeps this dish balanced and nourishing. You can easily lighten it up by adjusting the amount of sauce or cheese without sacrificing flavor.

Time Taken

This recipe takes about 35 minutes total. Most of the time is hands-off roasting in the oven, making it convenient for busy meals or entertaining.

Ingredients

  • Brussels sprouts trimmed and halved
  • Olive oil
  • Salt and black pepper
  • Mayonnaise
  • Sour cream or Greek yogurt
  • Lime juice
  • Garlic powder
  • Chili powder or smoked paprika
  • Cotija cheese crumbled
  • Fresh cilantro chopped
  • Optional chili flakes or hot sauce

Instructions

Preheat the oven and toss the Brussels sprouts with olive oil, salt and pepper. Spread them out on a baking sheet and roast until golden brown and crispy on the edges. While they roast, mix mayonnaise, sour cream, lime juice, garlic powder and chili powder until smooth. Once the Brussels sprouts are done, transfer them to a serving bowl and drizzle the sauce over the top. Finish with crumbled cotija cheese, chopped cilantro and extra spice if desired. Serve warm for best flavor.

You Must Know

Roasting at high heat is key to achieving crispy Brussels sprouts. Avoid overcrowding the pan or they will steam instead of roast. Adjust the sauce to taste before serving, as lime and chili levels can vary.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat in the oven or air fryer to restore some crispness. The sauce may soften the sprouts over time, but the flavor remains delicious.

Ingredient Substitutions

  • Use feta cheese if cotija is unavailable
  • Replace sour cream with Greek yogurt for a lighter option
  • Add cumin for extra warmth
  • Use vegan mayo and dairy-free cheese for a plant-based version
  • Swap Brussels sprouts with cauliflower florets if needed

Serving Suggestions

Serve Mexican Street Corn Brussels Sprouts alongside grilled chicken, steak or tacos. They also pair well with rice bowls, quinoa or as part of a vegetarian spread. This dish works beautifully on holiday tables or as a bold potluck contribution.

Cultural and Historical Context

Mexican street corn, or elote, is a beloved street food traditionally served grilled and coated with creamy sauce, cheese and chili. This recipe adapts those iconic flavors to roasted Brussels sprouts, blending Mexican-inspired seasoning with modern vegetable-forward cooking.

Seasonal Adaptations

Brussels sprouts are best in fall and winter, making this dish ideal for cooler months. In summer, you can grill the Brussels sprouts instead of roasting them. Adjust spice levels depending on seasonal preferences.

Success Stories

Home cooks often say this recipe converts even Brussels sprout skeptics. It’s praised for being flavorful, easy and different from traditional vegetable sides. Many readers report serving it at gatherings and getting recipe requests.

Freezer Meal Conversion

This dish is not recommended for freezing, as roasted Brussels sprouts lose texture when thawed. For best results, prepare and serve fresh.

Pro Tips

  • Roast Brussels sprouts cut-side down for maximum browning
  • Taste the sauce before adding it all
  • Add sauce just before serving to keep sprouts crisp

Chef’s Special Tips

  • Finish with lime zest for extra brightness
  • Use smoked paprika for deeper flavor
  • Add roasted corn kernels for a true street corn feel

Conclusion

Mexican Street Corn Brussels Sprouts are a bold, creamy and irresistible way to enjoy vegetables. With crispy roasted sprouts and classic elote-inspired flavors, this dish proves that sides can be just as exciting as the main course. Try it today and bring vibrant, street-food flair to your next meal.

FAQs

Do Brussels sprouts taste bitter in this recipe?
No. Roasting at high heat brings out their natural sweetness and removes most bitterness. The creamy, tangy sauce also balances the flavor perfectly.

Can I make this recipe ahead of time?
You can roast the Brussels sprouts ahead, but it’s best to add the sauce and toppings just before serving to keep them crispy.

What can I use instead of cotija cheese?
Feta cheese is the closest substitute. Parmesan also works if you want a milder, less tangy option.

Is this dish very spicy?
It has a mild heat by default. You can easily adjust spice levels by adding or reducing chili powder, flakes or hot sauce.

Can I make this recipe vegan?
Yes. Use vegan mayonnaise, dairy-free yogurt or sour cream, and plant-based cheese alternatives.

Can I cook the Brussels sprouts in an air fryer?
Absolutely. Air fry them at high heat until crispy, then toss with the sauce and toppings just before serving.

How do I keep Brussels sprouts crispy after adding sauce?
Add the sauce lightly and right before serving. You can also serve the sauce on the side for dipping.

What main dishes pair well with this recipe?
It pairs well with tacos, grilled meats, roasted chicken, fish or vegetarian grain bowls.

Can I add corn to this dish?
Yes. Roasted or grilled corn adds sweetness and makes the dish even closer to traditional Mexican street corn.

How long do leftovers last?
Leftovers keep well in the refrigerator for up to two days, though the texture is best when freshly made.