Mexican Street Corn Brussels Sprouts: A Delicious & Healthy Recipe

Mexican Street Corn Brussels Sprouts: Prepare to have your taste buds completely and utterly amazed! Forget everything you thought you knew about Brussels sprouts because this recipe is about to redefine your perception of this often-underappreciated vegetable. We’re taking the vibrant, zesty flavors of classic Mexican street corn, also known as Elote, and applying them to perfectly roasted Brussels sprouts for a side dish that’s both healthy and outrageously delicious.

Elote, with its roots deeply embedded in Mexican culinary tradition, is more than just corn on the cob; it’s a celebration of flavor and community. For generations, vendors have grilled corn to perfection, slathering it with creamy mayonnaise, tangy cotija cheese, a sprinkle of chili powder, and a squeeze of lime. This iconic street food is a staple at festivals, markets, and family gatherings throughout Mexico.

So, why do people adore Elote? It’s the perfect balance of sweet, savory, creamy, and spicy – a symphony of textures and tastes that dance on your palate. And that’s precisely what we’ve captured in these Mexican Street Corn Brussels Sprouts. The slight bitterness of the roasted Brussels sprouts is beautifully offset by the richness of the creamy sauce and the bright, citrusy notes of lime. Plus, it’s incredibly easy to make, making it a perfect weeknight side dish or a crowd-pleasing addition to any potluck. Get ready to experience a flavor explosion that will have everyone asking for seconds!

Ingredients:

• 1.5 lbs Brussels sprouts, trimmed and halved (or quartered if large)
• 2 tablespoons olive oil
• 1/4 cup mayonnaise
• 1/4 cup Mexican crema (or sour cream)
• 1/4 cup crumbled cotija cheese
• 1/4 cup chopped cilantro
• 1 lime, juiced
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and freshly ground black pepper to taste
• Optional garnish: extra cotija cheese, cilantro, lime wedges

Preparing the Brussels Sprouts:

1. Preheat your oven to 400°F (200°C). This high heat is crucial for getting those beautifully caramelized edges on the Brussels sprouts.
2. Prepare the Brussels sprouts. Wash the Brussels sprouts thoroughly. Trim off the ends and remove any yellow or damaged outer leaves. For smaller Brussels sprouts, simply halve them. If they are larger, quarter them to ensure even cooking. Uniform size is key for consistent results.
3. Toss with olive oil and seasoning. In a large bowl, toss the prepared Brussels sprouts with the olive oil. Make sure each sprout is well coated. Season generously with salt and freshly ground black pepper. Don’t be shy with the salt – it really helps to bring out the flavor and encourage browning.
4. Arrange on a baking sheet. Spread the Brussels sprouts in a single layer on a baking sheet. Avoid overcrowding the pan, as this will steam the sprouts instead of roasting them. If necessary, use two baking sheets. A single layer allows for maximum contact with the hot surface, resulting in crispy, delicious sprouts.

Roasting the Brussels Sprouts:

1. Roast in the preheated oven. Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the Brussels sprouts are tender and nicely browned. Keep an eye on them, as oven temperatures can vary. You want them to be deeply golden brown, but not burnt.
2. Flip halfway through. About halfway through the roasting time, flip the Brussels sprouts with a spatula. This ensures even browning on all sides. This step is important for achieving that perfect balance of crispy and tender.
3. Check for doneness. To check if the Brussels sprouts are done, pierce one with a fork. It should be tender but still have a slight bite. If they are still too firm, continue roasting for a few more minutes.

Making the Mexican Street Corn Dressing:

1. Combine the mayonnaise and crema. In a small bowl, whisk together the mayonnaise and Mexican crema (or sour cream). This forms the creamy base of our dressing. The combination of mayonnaise and crema provides a rich and tangy flavor.
2. Add the lime juice and spices. Add the lime juice, chili powder, smoked paprika, and cayenne pepper (if using) to the bowl. Whisk until everything is well combined and smooth. The lime juice adds brightness and acidity, while the spices provide that signature Mexican street corn flavor.
3. Taste and adjust seasoning. Taste the dressing and adjust the seasoning as needed. You may want to add more lime juice for extra tang, more chili powder for more heat, or more salt and pepper to taste. This is your chance to customize the dressing to your liking.

Assembling the Mexican Street Corn Brussels Sprouts:

1. Transfer the roasted Brussels sprouts to a large bowl. Once the Brussels sprouts are roasted to perfection, carefully transfer them to a large bowl.
2. Drizzle with the Mexican street corn dressing. Pour the prepared dressing over the roasted Brussels sprouts.
3. Toss to coat. Gently toss the Brussels sprouts with the dressing until they are evenly coated. Be careful not to overmix, as this can make the sprouts soggy. You want each sprout to be nicely coated with the creamy, flavorful dressing.
4. Add the cotija cheese and cilantro. Sprinkle the crumbled cotija cheese and chopped cilantro over the dressed Brussels sprouts.
5. Toss again lightly. Toss everything together lightly to distribute the cheese and cilantro evenly.
6. Serve immediately. Serve the Mexican Street Corn Brussels Sprouts immediately while they are still warm and crispy.
7. Optional garnish. For an extra touch, garnish with additional cotija cheese, cilantro, and lime wedges. A squeeze of fresh lime juice right before serving adds a final burst of flavor.

Tips for the Best Mexican Street Corn Brussels Sprouts:

• Don’t overcrowd the pan. As mentioned earlier, overcrowding the baking sheet will steam the Brussels sprouts instead of roasting them. Use two baking sheets if necessary.
• Use high heat. Roasting at a high temperature is essential for getting those crispy, caramelized edges.
• Don’t overcook the Brussels sprouts. Overcooked Brussels sprouts can become mushy and bitter. Aim for tender but still slightly firm.
• Adjust the spice level to your liking. If you’re not a fan of spicy food, omit the cayenne pepper. If you like it extra spicy, add a pinch more.
• Use fresh ingredients. Fresh lime juice and cilantro will make a big difference in the flavor of the dish.
• Make it ahead of time. You can roast the Brussels sprouts ahead of time and store them in the refrigerator. Reheat them in the oven before adding the dressing. You can also make the dressing ahead of time and store it in the refrigerator.
• Add other toppings. Feel free to add other toppings to your Mexican Street Corn Brussels Sprouts, such as diced red onion, pickled jalapeños, or a sprinkle of Tajin seasoning.
• Consider grilling the Brussels sprouts. For a smoky flavor, try grilling the Brussels sprouts instead of roasting them. Toss them with olive oil and seasoning, then grill them over medium heat until they are tender and slightly charred.
• Variations on the dressing. You can experiment with different variations of the dressing. Try adding a clove of minced garlic, a tablespoon of chopped chipotle peppers in adobo sauce, or a squeeze of orange juice.
• Serving suggestions. These Mexican Street Corn Brussels Sprouts make a great side dish for grilled chicken, steak, or fish. They are also delicious as a vegetarian main course. Serve them with a side of rice or quinoa for a complete meal.

Enjoy your delicious and flavorful Mexican Street Corn Brussels Sprouts!

Conclusion:

This isn’t just another Brussels sprouts recipe; it’s a flavor explosion waiting to happen! The vibrant, tangy, and slightly spicy kick of Mexican street corn, perfectly balanced with the earthy sweetness of roasted Brussels sprouts, creates a truly unforgettable side dish. Trust me, even the most ardent Brussels sprouts skeptics will be converted after just one bite. The combination of textures – the crispy, caramelized edges of the sprouts, the creamy cotija cheese, and the zesty lime crema – is simply divine. This Mexican Street Corn Brussels Sprouts recipe is a must-try because it’s easy to make, packed with flavor, and guaranteed to impress.

But the best part? It’s incredibly versatile! Serve these vibrant sprouts as a side dish alongside grilled chicken, steak, or fish for a complete and satisfying meal. They’re also fantastic as a topping for tacos or nachos, adding a burst of freshness and flavor. For a vegetarian option, try pairing them with quinoa or black beans for a hearty and nutritious bowl.

Looking for variations? Go ahead and experiment! For a spicier kick, add a pinch of cayenne pepper to the spice blend or use a spicier chili powder. If you’re not a fan of cotija cheese, crumbled feta or queso fresco would also work beautifully. You can also adjust the amount of lime juice to your liking, depending on how tangy you prefer your crema. If you want to add a little sweetness, consider drizzling a touch of honey or agave nectar over the sprouts before serving.

For a vegan version, simply substitute the mayonnaise in the crema with a vegan mayonnaise alternative and omit the cotija cheese. You can even add a sprinkle of nutritional yeast for a cheesy flavor. The possibilities are endless!

I truly believe this recipe will become a staple in your kitchen. It’s a fantastic way to elevate your weeknight dinners or impress your guests at your next gathering. The bright colors and bold flavors are sure to be a hit with everyone.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of Mexican Street Corn Brussels Sprouts. I’m confident that you’ll love this recipe as much as I do.

And now, the most important part: I want to hear from you! Once you’ve tried this recipe, please share your experience in the comments below. Did you make any variations? What did you serve it with? What did your family and friends think? Your feedback is invaluable and helps me create even better recipes for you in the future. Don’t be shy – let me know what you think! I can’t wait to see your culinary creations and hear your stories. Happy cooking! I hope you enjoy this recipe as much as I do, and I look forward to hearing about your delicious adventures with Mexican Street Corn Brussels Sprouts.

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July 8, 2025 by Melissa