If you love bold, smoky, and zesty flavors, Mexican Street Corn Brussels Sprouts will instantly win you over. This irresistible fusion dish combines the rich flavors of elote (Mexican street corn) with the nutty crispness of roasted Brussels sprouts, creating a side dish that’s creamy, tangy, cheesy, and full of depth. It’s the perfect marriage of Mexican street food tradition with modern, health-conscious cooking.
Whether you’re serving it at a family dinner, bringing it to a potluck, or looking for a unique appetizer to impress guests, this dish delivers both nutrition and gourmet appeal.
What Is Mexican Street Corn Brussels Sprouts?
Mexican elote is traditionally made with grilled corn slathered in crema, cotija cheese, chili powder, and lime juice. It’s a street food staple across Mexico, beloved for its smoky-sweet and creamy-spicy flavor profile.
Brussels sprouts, on the other hand, are a cruciferous vegetable known for their earthy, nutty taste and health benefits. When roasted at high heat, they develop a caramelized crunch that pairs beautifully with bold seasonings.
By combining the two, you get a dish that’s both familiar and innovative:
- The charred sprouts provide depth.
- The corn and creamy sauce add sweetness and tang.
- The cotija cheese and chili powder bring authentic Mexican flair.
Ingredients Breakdown
Here’s everything you’ll need to create the ultimate Mexican Street Corn Brussels Sprouts:
- Brussels sprouts – Fresh, halved for maximum caramelization.
- Corn – Fresh, grilled, or roasted kernels (frozen or canned works in a pinch).
- Cotija cheese – Salty, crumbly cheese that balances the richness.
- Mexican crema or mayonnaise – Creates a creamy base for the sauce.
- Fresh lime juice – Adds brightness and acidity.
- Chili powder & smoked paprika – For a spicy, smoky kick.
- Cilantro – Fresh garnish for herbal balance.
- Garlic & olive oil – Flavor and roasting base.
- Optional upgrades – Tajín seasoning, chipotle powder, jalapeños, or bacon.
Ingredient Substitutes
- Vegan – Swap cotija for vegan feta or nutritional yeast; replace crema with cashew crema.
- Dairy-free – Use plant-based sour cream or Greek-style vegan yogurt.
- Keto-friendly – Reduce or skip corn; add roasted peppers or zucchini for volume.
Step-by-Step Instructions
Step 1: Roast the Brussels Sprouts
- Preheat oven to 425°F (220°C).
- Toss halved Brussels sprouts in olive oil, minced garlic, salt, and pepper.
- Spread on a baking sheet, cut side down, and roast for 20–25 minutes until golden brown and crispy.
Step 2: Prepare the Corn
- If using fresh corn: grill or roast until slightly charred, then cut kernels off the cob.
- If using frozen/canned corn: sauté in a skillet with a touch of oil until lightly browned.
Step 3: Make the Crema Sauce
Whisk together:
- ⅓ cup Mexican crema (or mayo/Greek yogurt substitute)
- Juice of 1 lime
- 1 tsp chili powder
- ½ tsp smoked paprika
- Pinch of salt
Step 4: Combine and Serve
- Toss roasted Brussels sprouts with corn and drizzle with crema sauce.
- Sprinkle with crumbled cotija cheese.
- Garnish with fresh cilantro, extra chili powder, and lime wedges.
Pro Tips for Perfect Results
- High heat roasting ensures sprouts stay crispy, not soggy.
- Use a cast-iron skillet or sheet pan for even browning.
- Add a final broil for 2–3 minutes for extra char.
- Balance flavors: if too rich, add more lime; if too acidic, sprinkle extra cheese.
Flavor Variations & Twists
- 🔥 Spicy Chipotle – Add chipotle powder to the crema.
- 🧀 Cheesy Bake – Top with Monterey Jack and broil for a melty finish.
- 🥓 Loaded Version – Add crispy bacon or chorizo.
- 🥗 Salad Style – Toss roasted sprouts and corn with shredded cabbage for a fresh side dish.
- 🌱 Healthy Greek Yogurt – Swap crema with protein-rich yogurt.
Nutrition Benefits
Per serving (approximate):
- Calories: 190
- Protein: 7g
- Fiber: 5g
- Vitamin C & K: Boosts immunity and bone health.
- Antioxidants: From Brussels sprouts and chili powder.
Compared to traditional elote, this dish is lower in carbs and higher in nutrients, making it a smart option for health-conscious eaters.
Serving Suggestions
- Pair with tacos, fajitas, or grilled meats.
- Serve as a vegetarian side dish with rice or quinoa.
- Present in a cast-iron skillet for a rustic, restaurant-style look.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for 3–4 days.
- Reheat: Use the oven or air fryer to restore crispiness. Avoid microwaving (makes sprouts soggy).
- Freezer: Not recommended, as Brussels sprouts lose texture.
Cultural Note
This recipe is inspired by Mexican street food traditions but adapted with a modern twist. Paying respect to the roots of elote ensures authenticity while allowing for creative culinary innovation.
FAQs (SEO-Friendly)
Q: Can I make this vegan?
Yes—use vegan crema and plant-based cheese substitutes.
Q: What’s the best cheese alternative to cotija?
Feta cheese works well, or nutritional yeast for dairy-free diets.
Q: Can I use frozen Brussels sprouts?
Yes, but roast them from frozen at higher heat to reduce sogginess.
Q: Can this be made in the air fryer?
Absolutely—cook sprouts at 390°F for 12–15 minutes, shaking halfway.
Q: How do I make it less spicy?
Use smoked paprika instead of chili powder and reduce the amount of seasoning.
Conclusion
Mexican Street Corn Brussels Sprouts is more than just a side dish—it’s a culinary experience that blends tradition with creativity. With smoky, zesty, and creamy flavors, it’s guaranteed to be the highlight of any meal. Healthy, versatile, and crowd-pleasing, this dish deserves a spot in your recipe collection.
Try it once, and it might just replace your go-to side dish forever. 🌽🥦✨
