Mexican Street Corn Brussels Sprouts

Craving a new way to enjoy roasted veggies? Let me introduce you to a total flavor fiesta: Mexican Street Corn Brussels Sprouts! This dish is a celebration for your senses—smoky, tangy, crispy, creamy and impossibly delicious. The magic happens when you Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts, transforming humble Brussels sprouts into an irresistible dish that pays homage to classic elote. Whether you need a crowd-pleasing side or want to jazz up your dinner table, this recipe makes veggie lovers out of anyone.

Ingredients You’ll Need

You don’t need a mile-long shopping list to build bold flavor. With a handful of essentials—and a few pops of color and tang—these ingredients each bring something wonderful to this recipe. Trust each one to create that signature blend of creamy, smoky, and zesty that will keep everyone coming back for seconds!

• Brussels Sprouts: Crisp up with roasting, and their earthy sweetness forms the backbone of this dish.
• Olive Oil: Helps with caramelization and ensures every sprout gets beautifully crispy edges.
• Smoked Paprika: Infuses the sprouts with a gentle hint of smoke, channeling those freshly grilled street corn vibes.
• Chili Powder: Adds depth and just the right amount of warmth without overpowering.
• Garlic Powder: Lends savory punch that ties the spices together.
• Salt & Pepper: Balances and amplifies all the other flavors.
• Sour Cream: Forms the base of the crema, giving every bite its cool richness.
• Mayonnaise: Adds a velvety, tangy note to the crema—don’t skip it!
• Lime Juice: Perks up the crema and the finished dish with brightness and zing.
• Cotija Cheese: Finishes everything with a touch of salty, briny goodness.
• Cilantro: Fresh, green, and vibrant for a finishing flourish.
• Lime Wedges: For squeezing tableside, ramping up the freshness.

How to Make Mexican Street Corn Brussels Sprouts

Step 1: Roast the Brussels Sprouts

Start by preheating your oven to 400°F (200°C)—hot and ready for maximum crispiness. Toss the trimmed and halved Brussels sprouts in plenty of olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper until everything is coated in golden flavor. Spread them out on a baking sheet, making sure they aren’t crowded. Roast for 30 to 35 minutes, stirring halfway, so every sprout gets those caramelized, beautifully browned edges.

Step 2: Whip Up the Crema

While those sprouts roast to perfection, let’s make magic with the crema! In a small bowl, whisk together sour cream, mayonnaise, freshly squeezed lime juice, chili powder, garlic powder, and just a pinch of salt. Taste and tweak as you like: Want a little more citrus? Add some lime. Extra heat? Sprinkle in another dash of chili powder. This crema is essential, because the next step is to Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts for that signature elote touch.

Step 3: Mexican Street Corn Brussels Sprouts

Pull those golden sprouts out of the oven and transfer them to a serving platter. Immediately Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts. This step can’t be missed—the crema hugs every crispy nook and cranny. Then, finish with plenty of crumbled cotija cheese, a sprinkle of chopped cilantro, and a big squeeze of fresh lime juice for a final burst of flavor.

Step 4: Serve

Bring your beautiful platter straight to the table, garnished with extra lime wedges for everyone to squeeze to taste. Serve hot and dig in while the sprouts are still perfectly crispy and the crema is cool and velvety.

How to Serve Mexican Street Corn Brussels Sprouts

Garnishes

Go wild with garnishes! After you Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts, don’t hold back on a generous handful of crumbled cotija and a shower of chopped cilantro. Fresh lime wedges on the side aren’t just pretty—they let everyone customize their perfect bite.

Side Dishes

This dish plays well with almost anything. Partner it with grilled meats or tacos, or make it the star alongside rice and beans. It’s also a fun twist for a brunch spread—think of it next to huevos rancheros or a big breakfast burrito. When you Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts, they balance beautifully with both bold proteins and simple grains.

Creative Ways to Present

Why not put a little spin on tradition? Serve these on skewers for easy party snacking, or pile them high in mini taco shells for playful, bite-sized “elote” Brussels. When you Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts right before serving, every creative idea gets the full effect of that tangy, creamy drizzle.

Make Ahead and Storage

Storing Leftovers

Tuck any leftovers into an airtight container and keep them in the refrigerator for up to 3 days. The sprouts will lose a bit of their crisp, but the flavors mellow and mingle in such a delicious way. It’s best to wait and Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts just before serving any reheated leftovers.

Freezing

Freezing isn’t ideal for this recipe, as Brussels sprouts tend to get mushy and lose their snap. If you must freeze, do so before adding the crema or toppings, and reheat using high heat to restore some texture. Then, of course, Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts just before you eat for optimum texture and flavor.

Reheating

Reheat leftovers in a hot oven or air fryer to bring back a bit of their crispiness. Microwaving is faster, but you’ll miss out on the crunch. As always, it’s best to wait and Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts after reheating, rather than before, for the freshest taste.

FAQs

Can I make this vegan?

Absolutely! Swap in your favorite plant-based sour cream and mayo for the crema, and use a vegan feta or skip the cheese entirely. When you Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts with dairy-free alternatives, it stays creamy and just as crave-worthy.

Is there a substitute for cotija cheese?

If cotija isn’t available, feta makes a great salty, crumbly stand-in. Parmesan, though less authentic, can also work in a pinch. Choose any cheese that will complement the flavors after you Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts.

How spicy is this dish?

It’s super flexible! The chili powder adds warmth but not a ton of heat. If you like things hot, use a spicier chili powder or sprinkle on some cayenne. For a milder version, simply reduce the chili powder and enjoy after you Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts.

Can I use frozen Brussels sprouts?

Fresh Brussels sprouts are definitely best for that coveted crispy texture. If you must use frozen, thoroughly thaw and pat dry before roasting. Give them a bit more roasting time to evaporate extra moisture before you Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts.

How far in advance can I make this dish?

You can prep the crema and toppings a day ahead, and even trim the sprouts in advance. Roast the Brussels sprouts just before serving, and always Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts for the freshest, best-ever bite.

Final Thoughts

I hope you fall in love with the big, bold flavors and party-worthy presentation of this dish. Try it once, and you’ll be hooked—just remember, everything comes together when you Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts! Enjoy making, sharing, and savoring every last bite.

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