SPREAD LOVE

Mexican Street Corn Brussels Sprouts: A Delicious & Healthy Recipe

Name: Mexican Street Corn Brussels Sprouts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
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); Salt and freshly ground black pepper to taste; Optional garnish: extra cotija cheese, cilantro, lime wedges

Bright, bold, and a little bit indulgent, these Mexican Street Corn Brussels Sprouts take humble roasted sprouts and dress them in the creamy, tangy flavors of elote for a side dish that steals the show. Ready in under an hour and easy to scale up for a crowd, this recipe is a friendly weeknight upgrade or a flavorful addition to holiday spreads. For another crowd-pleasing twist on bold flavors, you might also enjoy this Bang Bang Chicken recipe which pairs wonderfully with roasted vegetables.

Why make this recipe
If you’re tired of the same steamed-or-sautéed sprouts and want something with personality, this recipe solves that problem: it brings the addictive creaminess, citrus brightness, and smoky spice of Mexican street corn to a nutritious vegetable. It’s quick to roast, easy to assemble, and delivers a balance of textures — crisp-tender sprouts, creamy dressing, and salty cotija — that keeps people coming back for more.

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

Directions

Preheat oven to 400°F (200°C).
Wash and trim Brussels sprouts. Halve or quarter depending on size.
In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper.
Spread in a single layer on a baking sheet (use two if needed).
Roast for 20–25 minutes, flipping halfway through, until tender and browned.
While Brussels sprouts roast, make the dressing: Whisk together mayonnaise, crema, lime juice, chili powder, smoked paprika, and cayenne pepper (if using) in a small bowl.
Taste and adjust seasoning as needed.
Transfer roasted Brussels sprouts to a large bowl.
Drizzle with the Mexican street corn dressing.
Toss gently to coat.
Add cotija cheese and cilantro.
Toss lightly to distribute.
Serve immediately, garnished with extra cotija cheese, cilantro, and lime wedges (optional).

Step-by-Step Guide to Making Mexican Street Corn Brussels Sprouts

Choose and prep sprouts thoughtfully

Pick Brussels sprouts that are firm, bright green, and similar in size so they roast evenly. Trim the stem end and remove any yellowed outer leaves. For large sprouts, quartering them exposes more surface area to caramelize; for small ones, halving is perfect.

Season and oil properly

Tossing sprouts in olive oil ensures they crisp up in the oven rather than steam. Salt at this stage helps draw out moisture for better browning. A light grind of black pepper adds a subtle backbone to the final flavor.

Roast until caramelized

Spread sprouts in a single layer to prevent steaming. High heat (400°F / 200°C) encourages quick browning; roast 20–25 minutes, turning once halfway through. Look for golden-brown edges and a tender center — that caramelized exterior is crucial for texture contrast.

Build the creamy elote-style dressing

The dressing is the heart of this dish: mayonnaise and Mexican crema give richness, lime juice adds brightness, and chili powder and smoked paprika bring the elote vibe. Whisk these together and taste — you want a balance of tang, heat, and salt. If using cotija, remember it’s salty; season the dressing conservatively at first.

Combine with care

When the sprouts are hot from the oven, transfer them to a bowl and drizzle with the dressing. Toss gently to coat but avoid overworking the sprouts, which can bruise them. Add crumbled cotija and chopped cilantro last to preserve their texture and flavor.

Garnish and serve immediately

Finish with extra cotija, a few cilantro sprigs, and lime wedges for squeezing. Serving right away keeps the sprouts at their crispiest; if you wait, the dressing will soften the exterior.

Why these steps matter

Caramelization adds sweetness that contrasts with the tangy dressing. The smoky paprika and optional cayenne give depth without overpowering the vegetable. Cotija lends a salty, crumbly finish that mimics elote cheese. Taken together, roast + creamy dressing + cheese = an irresistibly layered side.

Best Way to Store Mexican Street Corn Brussels Sprouts

Refrigerator: Place leftovers in an airtight container and refrigerate at 40°F (4°C) or below for up to 3 days.
Freezer: Not recommended — the creamy dressing and cheese separate and the texture of roasted sprouts degrades when frozen.
Reheating: Reheat in a 350°F (175°C) oven for 8–10 minutes to crisp the edges again, or toast in a skillet over medium heat for 3–5 minutes. Avoid microwaving if you want to maintain crispness.

Serving Suggestions for Mexican Street Corn Brussels Sprouts

As a side: Pair with grilled or roasted proteins like chicken, steak, or fish for a balanced plate.
For tacos or bowls: Serve the sprouts as a topping for grain bowls or tucked into warm tortillas with extra crema and cilantro.
Party platter: Arrange on a platter with lime wedges and extra cotija for guests to help themselves; the dish holds up well for a short buffet.

Tips to make Mexican Street Corn Brussels Sprouts
Q: How do I keep the sprouts crisp after dressing?
A: Toss the dressing with the roasted sprouts right before serving; if you need to make ahead, keep the dressing separate and combine just before serving. Also, re-crisp leftover sprouts in a hot oven or skillet rather than microwaving.

Q: Can I make the dressing lighter?
A: Swap half the mayonnaise for extra Mexican crema or plain Greek yogurt to reduce richness while keeping creaminess.

Q: How do I get better browning?
A: Don’t overcrowd the baking sheet — use two pans if needed. A very hot oven and tossing once halfway through are key.

Variation(s)

Vegetarian/Lower-fat swap (bullet): Replace mayonnaise with a mix of Greek yogurt and a small amount of olive oil for tang and creaminess with less fat. Use feta if cotija is unavailable; it offers a similar salty, crumbly texture.
Elote-style cauliflower or corn (paragraph): If you’d like a different vehicle for the dressing, roasted cauliflower florets or charred corn kernels make excellent substitutes. Roast cauliflower until its edges are deeply golden and toss with the same dressing; for corn, char in a skillet or on the grill first for authentic smoky notes.

FAQs
Q: Can I use frozen Brussels sprouts?
A: Yes, but thaw and pat them dry to remove excess moisture before tossing with oil and roasting. They won’t brown quite as well as fresh sprouts, but you can still get good flavor.

Q: What can I use if I can’t find cotija cheese?
A: Feta or queso fresco are great substitutes; feta is tangier and saltier, while queso fresco is milder and crumblier. Adjust salt in the dressing accordingly.

Q: Is this dish spicy?
A: It’s mildly spicy from chili powder and optional cayenne. If you prefer no heat, omit the cayenne and reduce the chili powder or use a mild paprika instead.

What to do with leftovers

Mix into a warm grain bowl with quinoa or farro, a scoop of black beans, and extra lime for a quick lunch. The flavors deepen overnight, making leftovers tasty cold or gently reheated.

Taste profile and pairings

Flavor notes: smoky, tangy, creamy, bright, salty.
Drink pairings: A crisp lager or a citrusy pale ale complements the smokiness; for non-alcoholic options, try sparkling lime water or chilled horchata.
Complementary sides: Black beans, Mexican-style rice, or a simple green salad with avocado add balance to a meal centered on these sprouts.

Troubleshooting common issues

Sprouts are soggy instead of crisp: Roast at higher heat, avoid overcrowding pans, and make sure sprouts are dry before oiling.
Dressing too thick: Thin with a little lime juice or a teaspoon of water.
Too salty: Remember cotija adds salt; taste the dressing before adding the cheese and reduce added salt if needed.

Extra notes for scaling and timing

To scale up: Use multiple baking sheets to avoid overcrowding, and roast in batches if your oven is small. This recipe scales easily to feed a crowd at potlucks.
Timing for entertaining: Roast sprouts up to 30 minutes ahead, keep them warm in a low oven (200°F / 95°C) and dress just before serving to preserve texture.

Nutritional highlights

Brussels sprouts are high in fiber, vitamin C, vitamin K, and plant compounds linked to health benefits. Using a modest amount of mayonnaise and cotija provides richness without overwhelming the vegetable’s nutrition; swapping part of the mayo for Greek yogurt increases protein and reduces fat.

Make-ahead and prep shortcuts

Pre-make the dressing: The elote-style dressing can be whisked up to 2 days ahead and refrigerated; bring to room temperature before tossing with hot sprouts.
Trimmed sprouts: You can trim and halve sprouts a day ahead and store them covered in the fridge to save time on the day of cooking.

Creative ways to serve

On toast: Spoon warm, dressed Brussels sprouts over toasted sourdough with a sprinkle of extra cotija for an elevated snack or light lunch.
In salads: Toss cooled dressed sprouts with mixed greens and roasted pepitas for a hearty salad with texture contrast.

Final plating tips

Use a wide shallow bowl so the dressing distributes evenly. A final squeeze of lime brightens everything and encourages guests to finish each bite.

FAQs (different format)

How long will leftovers taste good? Leftovers stored in the fridge in an airtight container will keep well for up to 3 days. Re-crisp in an oven or skillet for best texture.
Can I make this vegan? Yes — swap mayonnaise for vegan mayo, crema for a dairy-free crema or cashew crema, and use a vegan cotija alternative or nutritional yeast for a savory finish.
Can I grill the sprouts instead of roasting? Absolutely. Toss halved sprouts with oil, salt, and pepper, place cut-side down on a hot grill, and cook until charred and tender, then proceed with the dressing.

Conclusion

Mexican Street Corn Brussels Sprouts transform a humble vegetable into a crowd-pleasing, flavor-packed dish that’s both comforting and vibrant. For more inspiration and variations on this idea, check out Dash of Mandi’s Mexican Street Corn Brussels Sprouts and this take on the concept at A Paige of Positivity’s Street Corn Mexican Brussel Sprouts.