Craving something bold and unforgettable? These Mexican Street Corn Brussels Sprouts combine crispy roasted veggies with the creamy, zesty magic of Mexican street corn—elote style. Brussels sprouts and charred sweet corn kernels are roasted to perfection, then drizzled with lime crema, sprinkled with cotija cheese, and finished with chili seasoning. Whether it’s taco night or backyard BBQ season, this dish brings the fire.
Discover great ideas like Roasted Butternut Squash and Brussels Sprouts to expand your roasted veggie side game.
Ingredients
For the Brussels Sprouts & Corn:
- 1 lb Brussels sprouts, trimmed and halved
- 1 cup corn kernels (fresh or frozen; char if possible)
- 2 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- Salt and black pepper, to taste
For the Crema:
- ½ cup sour cream
- 2 tbsp mayonnaise
- 1 tbsp fresh lime juice
- 1 tsp chili powder
- 1 tsp garlic powder
- Pinch of salt
Toppings:
- ¼ cup cotija cheese, crumbled
- 1 tbsp fresh cilantro, chopped
- Fresh lime wedges
Instructions
1. Roast the Brussels Sprouts and Corn
Preheat oven to 400°F. Toss halved Brussels sprouts and corn kernels with olive oil, paprika, chili powder, garlic powder, salt, and pepper. Spread out on a baking sheet. Roast for 30–35 minutes, flipping once. The sprouts should be crisp with caramelized edges and the corn slightly charred.
2. Make the Crema
While roasting, whisk together sour cream, mayonnaise, lime juice, garlic powder, chili powder, and a pinch of salt in a small bowl. Adjust the lime or spice levels to taste.
3. Assemble
Transfer roasted sprouts and corn to a bowl or platter. Drizzle with crema, then sprinkle with cotija cheese, fresh cilantro, and a squeeze of lime juice.
Looking for inspiration? Try Crispy Chili Lime Chickpea Salad—another bold-flavored veggie side!
Why You’ll Love It
- Bold, smoky, tangy: Like street corn meets crispy sprouts
- Crunchy + creamy: Roasted sprouts + crema = best texture combo
- Easy and quick: Just 10 mins prep, 35 mins roasting
- Healthy indulgence: Veggie-packed but feels like a treat
- Customizable: Add avocado, jalapeños, hot sauce—go wild!
Check out Creamy Cajun Chicken Recipe for a bold, creamy main dish to pair with this spicy side.
Serving Ideas
- As a taco or fajita side
- Loaded into burritos or veggie bowls
- Topped with sliced avocado for creamy contrast
- Wrapped into soft corn tortillas for a meatless taco
- Served warm at BBQs and potlucks
Don’t miss our Greek Turkey Meatballs for a protein-packed pairing.
Tips & Tricks
- Char the corn in a hot pan for a true elote flavor
- Use fresh lime juice—bottled won’t give the same pop
- Don’t crowd the baking sheet—spread evenly for crisping
- Make crema in advance—stores for 3 days in fridge
- Garnish last-minute to keep textures vibrant
Variations
- Grilled version: Grill Brussels sprouts and corn instead of roasting
- Vegan twist: Sub crema with cashew or coconut yogurt mix, and use dairy-free cheese
- Cheddar boost: Mix in sharp cheddar for an American-Mexican flavor spin
- Extra crunch: Top with tortilla strips or crispy onions
- More heat: Add jalapeño slices or chipotle crema
FAQ Section
Can I use frozen corn?
Yes! Just thaw it first and optionally char in a hot dry skillet.
Can I skip the cheese or make it dairy-free?
Yes—substitute dairy-free cheese or omit entirely.
Can I make this ahead?
Make the crema ahead and refrigerate. Roast the veggies fresh for best texture.
How do I keep Brussels sprouts crispy?
Spread them on the baking sheet with space between pieces and don’t over-oil.
Can I turn this into a main dish?
Definitely—add grilled shrimp, black beans, or serve over rice or quinoa.
Conclusion
With its spicy lime crema, crispy caramelized veggies, and crumbled cotija cheese, Mexican Street Corn Brussels Sprouts is more than just a side—it’s a flavor-packed experience. Sweet roasted corn and crispy sprouts come together in a dish that’s bold, tangy, and satisfying in every bite.
Learn more about Sun-Dried Tomato Olive Oil Bread Dip to pair with your next Mediterranean-themed spread.