Mexican Street Corn Brussels Sprouts

We didn’t grow up eating Brussels sprouts. In my Tex-Mex household, they were the “bad guys” of vegetables—blamed for everything from funky smells to picky eating. But oh, how things change.

It was my youngest, Mateo, who changed my mind. He came home from his friend Diego’s house raving about “corny crispy cabbages” covered in cheese and spice. I laughed. Then I tasted what he meant—Mexican Street Corn Brussels Sprouts. They were charred, creamy, zesty, cheesy… and yes, wildly addictive. I fell hard.

Now, they’re on our weekly dinner rotation. This dish marries two bold flavors: the crispy earthiness of roasted Brussels sprouts and the creamy, tangy punch of Mexican street corn—also known as elote. Together? They’re magic. The kind of side that steals the spotlight from the main course.

What Are Mexican Street Corn Brussels Sprouts?

Mexican Street Corn Brussels Sprouts are roasted or air-fried Brussels sprouts tossed in a creamy elote-style sauce made with mayo, lime juice, cotija cheese, chili powder, and cilantro. Think of them as a fusion of your favorite grilled street corn and the crispiest roasted veggie. They’re bold, flavorful, and a refreshing change from your average sprout dish.

Why You’ll Love This Mexican Street Corn Brussels Sprouts Recipe

  • Crispy meets creamy—the textures are incredible.
  • Quick to prep and even faster to devour.
  • Perfect side for tacos, grilled meats, or bowls.
  • Easy to make dairy-free or vegetarian.
  • A total crowd-pleaser—yes, even for veggie skeptics.

Tips for Making the Best Brussels Sprouts

  1. Don’t crowd the pan—Brussels sprouts need space to crisp up.
  2. Cut them in half—more surface area means more caramelization.
  3. Use high heat—425°F is ideal for roasting.
  4. Toss them hot—mix them with the elote sauce while they’re warm so it melts right in.
  5. Add toppings last—that way the cheese stays intact and the flavors pop.

Ingredients

  • 1 lb Brussels sprouts, trimmed and halved
  • 1½ tbsp olive oil
  • Salt and pepper, to taste
  • ¼ cup mayonnaise (or sour cream)
  • 2 tbsp fresh lime juice
  • ½ tsp chili powder (or Tajín)
  • ¼ cup crumbled cotija cheese
  • ¼ cup chopped cilantro
  • Optional: hot sauce for extra heat, garlic powder, or smoked paprika

Tools You’ll Need

  • Sheet pan or air fryer
  • Mixing bowl
  • Silicone spatula or tongs
  • Small whisk or fork (for sauce)
  • Zester (optional for lime)

How to Make Mexican Street Corn Brussels Sprouts

Step-by-Step Instructions:

  1. Preheat oven to 425°F (or air fryer to 400°F).
    Line a baking sheet with parchment for easy cleanup.
  2. Toss Brussels sprouts with olive oil, salt, and pepper.
    Spread in a single layer, cut-side down.
  3. Roast for 18–22 minutes (or air fry for 12–15 minutes), until crispy and golden-brown.
  4. While they roast, make the sauce:
    In a bowl, whisk together mayo, lime juice, and chili powder.
  5. Toss warm Brussels sprouts in the sauce until coated.
  6. Top with crumbled cotija, cilantro, and extra lime juice.
    Add a dash of hot sauce if you like it spicy.

Top Tips for Perfecting This Dish

  • Want extra flavor? Add a pinch of garlic powder to the sauce.
  • No cotija? Try feta or grated parmesan.
  • Vegan version? Use plant-based mayo and cheese.
  • Make it a main dish: Serve over rice or quinoa with avocado slices and black beans.

Storing and Reheating Tips

Refrigerate: Store in an airtight container for up to 3 days.
Reheat: Warm in an oven or air fryer to restore crispiness. Microwave works too but may soften the texture.
Make-ahead tip: Roast the sprouts and make the sauce separately, then toss together just before serving.

FAQs

Are Mexican Street Corn Brussels Sprouts spicy?
They have a mild kick from chili powder or Tajín, but you can adjust the spice level easily. For extra heat, add hot sauce or jalapeño.

Can I use frozen Brussels sprouts?
You can, but fresh yields a better crisp. If using frozen, thaw and pat dry thoroughly before roasting or air frying.

Can I make these dairy-free?
Yes—swap out the mayo for vegan mayo and the cotija for a dairy-free cheese or skip the cheese altogether.

What’s the best cheese substitute for cotija?
Feta is the closest in texture and saltiness. You can also use queso fresco or parmesan in a pinch.

Do I have to roast them?
Nope! Air frying works beautifully and gives a quicker crisp with less oil.

Conclusion

If Brussels sprouts had a glow-up, this would be it. Mexican Street Corn Brussels Sprouts bring together everything I love: bold flavor, texture, and that hit of lime that reminds me of every taco truck I ever loved.

Whether you’re serving them alongside grilled chicken, layering them into burrito bowls, or eating them straight from the pan (no judgment), these sprouts prove that vegetables are anything but boring.

This is the kind of side that gets people talking—and maybe even converts a few sprout-haters along the way.

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