Mexican Street Corn Brussels Sprouts

Vividly golden and crisp, Mexican Street Corn Brussels Sprouts take everything we love about classic elote and give it a creative veggie-forward twist. Bursting with smoky, tangy, and creamy flavors, every bite is a celebration of bold street food energy mingled with comforting roasted goodness. The secret to maximum deliciousness is in how you Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts, letting that luscious, zesty sauce pool into the crevices of the crispy Brussels. It’s utterly addictive, and just the thing for shaking up your dinner routine or impressing at your next gathering.

Ingredients You’ll Need

Let’s talk about how wonderfully accessible this ingredient list is—yet each component is chosen for maximum impact. From the humble Brussels sprout to the zippy crema and vibrant toppings, every ingredient plays a starring role in the taste, texture, and color of the finished dish.

• Brussels Sprouts: A nutrient-packed vegetable that becomes fabulously crispy and caramelized when roasted—don’t skip the trimming and halving for optimal texture!
• Olive Oil: Helps the spices adhere while encouraging those irresistible golden, crispy edges.
• Smoked Paprika: Adds a sultry, deep smokiness that truly elevates the sprouts and evokes that classic street corn flavor.
• Chili Powder: Provides warmth, color, and a subtle kick without overpowering spice.
• Garlic Powder: Brings aromatic, savory depth that lingers in every bite.
• Salt and Pepper: Essential for balancing all the vibrant flavors and crisping up the veggies.
• Sour Cream: The base of the crema—tangy, velvety, and rich, it cools the palate and ties it all together.
• Mayonnaise: Adds silkiness and an extra layer of creaminess to the sauce.
• Lime Juice: Bright, zesty acidity sharpens every bite and keeps things refreshing.
• Chili Powder & Garlic Powder (for crema): Double up on these for layers of warmth and flavor throughout.
• Pinc of Salt: Just enough to balance and enhance the crema.
• Cotija Cheese: Crumbly, salty, and absolutely necessary for that authentic Mexican street corn experience.
• Fresh Cilantro: Adds an herby, bright pop of color and flavor.
• Lime Wedges: A final squeeze just before serving wakes up every layer of flavor.

How to Make Mexican Street Corn Brussels Sprouts

Step 1: Roast the Brussels Sprouts

Kick off by preheating your oven to 400°F (200°C) for that perfect roasting environment. Trim and halve the Brussels sprouts so they cook evenly and get those irresistible crispy sides. Toss them with olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper, making sure each piece is completely coated. Lay them out on a baking sheet in a single layer, giving them room to breathe. Roast for 30-35 minutes, stirring halfway through to ensure even caramelization. You want those edges deeply golden and beautifully crisp.

Step 2: Make the Crema

While your sprouts are roasting away, grab a small bowl and whisk together the sour cream, mayonnaise, lime juice, chili powder, garlic powder, and a generous pinch of salt. The goal is a lush, tangy, pourable sauce that’s ready to take the dish over the top. Taste, and if you want more zing, squeeze in a little extra lime or crank up the chili powder for heat.

Step 3: Assemble the Dish & Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts

This is where the magic happens! The moment the Brussels sprouts are roasted, don’t hesitate—top with crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts while they’re still hot so it seeps into every nook and cranny. The combination of warm vegetables and cool, tangy sauce is pure heaven.

Step 4: Add the Toppings

Scatter the crumbled cotija cheese all over, followed by a generous sprinkle of chopped cilantro. Finish with a squeeze of fresh lime juice, and maybe a few extra lime wedges on the side for anyone who loves a citrusy punch. Now step back and marvel—you’ve just created a seriously craveable plate of Mexican Street Corn Brussels Sprouts.

How to Serve Mexican Street Corn Brussels Sprouts

Garnishes

An extra dusting of cotija cheese, a sprinkle of chili powder, and a flurry of fresh cilantro will make your plate truly pop. Top with crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts right before serving to keep those colors vibrant and flavors bold. And never underestimate the power of extra lime wedges—it lets everyone amp up the brightness to their liking.

Side Dishes

This dish is a star on its own, but it also plays well with others! Try pairing your Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts with warm corn tortillas, smoky grilled meats, or even a fluffy bowl of cilantro-lime rice. These bright, street-food-inspired flavors are a fresh contrast to heartier mains.

Creative Ways to Present

For parties or potlucks, pile these Brussels sprouts onto a platter and serve toothpick-style with little lime wedges alongside. Or, stuff them in warm tortillas for a street corn Brussels taco twist! However you serve, don’t forget that signature step: Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts to win every flavor-lover’s heart.

Make Ahead and Storage

Storing Leftovers

Transfer any leftovers to an airtight container and refrigerate for up to three days. For best results, store the roasted Brussels sprouts and crema separately, so the sprouts stay as crisp as possible and you can freshly top with crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts when you’re ready to eat.

Freezing

While Brussels sprouts can technically be frozen, they lose much of their crisp texture after thawing. The crema, on the other hand, doesn’t freeze well due to the dairy content which can cause separation. For peak flavor, enjoy this dish fresh if possible, or store short term in the fridge.

Reheating

If you need to reheat, lay the sprouts out on a baking sheet and warm them in a 375°F oven for 8–10 minutes. This will revive some of their crisp edges. Let them cool just a moment and then top with crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts again before serving, for that signature street corn finish.

FAQs

Can I use frozen Brussels sprouts instead of fresh?

Fresh Brussels sprouts are highly recommended for their texture and ability to crisp up in the oven. Frozen ones tend to steam rather than roast, leaving them a bit mushier. If you must use frozen, thaw and dry thoroughly, and note that you may not get the same caramelized effect.

Is there a dairy-free version of the crema?

Absolutely! You can use plant-based sour cream and mayo alternatives to craft your crema. Vegan feta makes a great substitute for cotija. The key is to Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts for that same creamy, tangy experience.

What if I don’t have cotija cheese?

Crumbled feta or even grated Parmesan work well in a pinch. Cotija is beloved for its salty, crumbly texture, but feel free to get creative and use the cheese you have on hand.

Can this dish be made spicy?

Yes! Experiment with a pinch of cayenne or use a smoky chipotle chili powder if you want to turn up the heat. Leave extra chili powder on the table for guests who enjoy a spicy kick.

How do I make the Brussels sprouts extra crispy?

The secret is not to overcrowd the baking sheet. Make sure each sprout has some space, and slice them in half for more surface area. Roast at high heat, and don’t forget to stir halfway to guarantee even browning—those crispy bits are the best for holding onto the crema!

Final Thoughts

Bringing fun, flavor, and a dash of bold street food magic to your kitchen is as easy as following this recipe and remembering the golden rule: Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts. Gather your favorite people, serve them up, and watch these unforgettable Brussels sprouts disappear—one crunchy, creamy bite at a time!

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