Mexican Street Corn Brussels: A Delicious & Easy Recipe

Mexican Street Corn Brussels, a delightful fusion of flavors, is about to become your new favorite side dish! Forget everything you thought you knew about Brussels sprouts because this recipe will completely transform them. Imagine the smoky char of grilled corn, the creamy tang of cotija cheese, and the zesty kick of chili lime, all perfectly coating tender, roasted Brussels sprouts. Sounds incredible, right?

Inspired by the beloved Mexican street food, Elote, this dish takes the essence of that iconic snack and applies it to a vegetable that often gets a bad rap. Elote itself has a rich history, deeply rooted in Mexican culture, where corn has been a staple for centuries. The combination of mayonnaise, cheese, chili powder, and lime creates a symphony of flavors that’s both comforting and exciting.

People adore Elote for its perfect balance of sweet, savory, and spicy. We’ve captured that same magic in our Mexican Street Corn Brussels recipe. The roasting process brings out the natural sweetness of the Brussels sprouts, while the Elote-inspired toppings add a burst of flavor that will have everyone reaching for seconds. It’s a simple, yet sophisticated dish that’s perfect for weeknight dinners, potlucks, or any occasion where you want to impress your guests with a unique and delicious side.

this RECIPE

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved (or quartered if large)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup mayonnaise
• 1/4 cup sour cream (or Greek yogurt)
• 1/4 cup crumbled cotija cheese, plus more for garnish
• 1/4 cup chopped cilantro, plus more for garnish
• 1 lime, juiced, plus wedges for serving
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• Pinch of cayenne pepper (optional)
• 1 ear of corn, kernels removed (about 1 cup) – fresh, frozen, or canned (drained)

Preparing the Brussels Sprouts:

Okay, let’s get started! First, we need to prep our Brussels sprouts. This is a crucial step because how we treat them now will determine how delicious they are later. No one wants soggy, bitter Brussels sprouts, right? We’re aiming for crispy, slightly caramelized perfection!

1. Preheat your oven to 400°F (200°C). This high heat is key to getting those sprouts nice and crispy. Make sure your oven is fully preheated before you put anything in.
2. Trim and halve (or quarter) the Brussels sprouts. Wash the Brussels sprouts thoroughly. Then, using a sharp knife, trim off the very bottom of each sprout. This part can be a little tough. Next, depending on the size of your sprouts, either halve them by cutting them down the middle from top to bottom, or quarter them if they are particularly large. The goal is to have relatively uniform pieces so they cook evenly.
3. Toss with olive oil, salt, and pepper. In a large bowl, toss the trimmed and halved/quartered Brussels sprouts with the olive oil, salt, and pepper. Make sure every sprout is coated with the oil. This will help them to roast properly and develop that beautiful color and flavor. Don’t be shy with the salt and pepper – they really bring out the natural sweetness of the Brussels sprouts.
4. Arrange on a baking sheet. Spread the Brussels sprouts in a single layer on a baking sheet. It’s important not to overcrowd the pan, as this will steam the sprouts instead of roasting them. If necessary, use two baking sheets. Make sure the cut sides of the Brussels sprouts are facing down for maximum caramelization.

Roasting the Brussels Sprouts:

Now for the magic! Roasting is the best way to bring out the nutty, slightly sweet flavor of Brussels sprouts. Keep a close eye on them to prevent burning.

1. Roast for 20-25 minutes. Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the Brussels sprouts are tender and nicely browned. Flip them halfway through the cooking time to ensure even browning on both sides. You’re looking for a deep golden-brown color and slightly crispy edges.
2. Check for doneness. To check if the Brussels sprouts are done, pierce one with a fork. It should be tender and easily pierced. If they’re still too firm, continue roasting for a few more minutes.
3. Remove from oven and set aside. Once the Brussels sprouts are roasted to perfection, remove them from the oven and set them aside while you prepare the Mexican street corn topping.

Preparing the Mexican Street Corn Topping:

This is where the magic really happens! The creamy, tangy, spicy topping is what transforms these roasted Brussels sprouts into a Mexican street corn-inspired masterpiece. Don’t skimp on the ingredients – each one plays an important role in creating that authentic flavor.

1. Combine mayonnaise, sour cream, cotija cheese, and cilantro. In a medium bowl, combine the mayonnaise, sour cream (or Greek yogurt), crumbled cotija cheese, and chopped cilantro. Mix well until everything is evenly distributed. This is the base of our creamy, cheesy topping.
2. Add lime juice, chili powder, smoked paprika, and cayenne pepper (optional). Add the lime juice, chili powder, smoked paprika, and cayenne pepper (if using) to the bowl. Mix well to combine. Taste and adjust the seasonings as needed. You might want to add a little more lime juice for extra tanginess, or a pinch more chili powder for extra heat.
3. Stir in the corn kernels. Gently stir in the corn kernels until they are evenly coated with the creamy mixture. Be careful not to overmix, as you don’t want to crush the corn kernels.

Assembling the Mexican Street Corn Brussels Sprouts:

Almost there! Now it’s time to bring everything together and create our delicious final product. This is the fun part – seeing all your hard work pay off!

1. Add the Mexican street corn topping to the roasted Brussels sprouts. Add the Mexican street corn topping to the bowl with the roasted Brussels sprouts. Gently toss to combine, making sure that all the Brussels sprouts are evenly coated with the topping. Be careful not to overmix, as you don’t want to break the Brussels sprouts.
2. Serve immediately. Serve the Mexican street corn Brussels sprouts immediately while they are still warm and the topping is creamy. Garnish with extra crumbled cotija cheese and chopped cilantro, if desired. Serve with lime wedges for squeezing over the top.

Tips and Variations:

Want to customize this recipe to your own taste? Here are a few ideas:

• Spice it up: If you like things extra spicy, add a pinch of cayenne pepper to the topping, or use a spicier chili powder. You could also add a few drops of your favorite hot sauce.
• Add some protein: For a more substantial dish, add some grilled chicken, shrimp, or black beans to the Brussels sprouts.
• Use different cheese: If you don’t have cotija cheese, you can substitute feta cheese or queso fresco.
• Make it vegan: Use vegan mayonnaise, vegan sour cream, and omit the cotija cheese. You can also add a sprinkle of nutritional yeast for a cheesy flavor.
• Grill the Brussels sprouts: For a smoky flavor, grill the Brussels sprouts instead of roasting them. Toss them with olive oil, salt, and pepper, and grill them over medium heat until they are tender and slightly charred.
• Air Fryer Option: Preheat your air fryer to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper as directed. Place them in a single layer in the air fryer basket, being careful not to overcrowd. Air fry for 12-15 minutes, shaking the basket halfway through, until the Brussels sprouts are tender and crispy. Then, proceed with the topping as directed.

Enjoy your delicious and flavorful Mexican Street Corn Brussels Sprouts! They’re the perfect side dish for any occasion, and they’re sure to be a hit with everyone who tries them.

Conclusion:

This isn’t just another Brussels sprouts recipe; it’s a flavor explosion waiting to happen! The vibrant, zesty kick of Mexican street corn, perfectly complementing the slightly bitter, earthy Brussels sprouts, creates a truly unforgettable dish. Trust me, even if you’re not a Brussels sprouts fan, this Mexican Street Corn Brussels recipe might just convert you. The combination of creamy cotija cheese, spicy chili powder, tangy lime, and fresh cilantro elevates these humble vegetables to a whole new level of deliciousness.

Why is this a must-try? Because it’s incredibly easy to make, packed with flavor, and surprisingly versatile. It’s a fantastic way to sneak in some extra veggies, impress your friends and family, or simply treat yourself to a healthy and satisfying side dish. The preparation is straightforward, the cooking time is minimal, and the results are consistently amazing. You’ll be amazed at how quickly these Brussels sprouts disappear!

Looking for serving suggestions? These Mexican Street Corn Brussels are fantastic as a side dish to grilled chicken, steak, or fish. They also make a wonderful addition to a vegetarian taco bowl or as a topping for nachos. For a heartier meal, try tossing them with quinoa or farro and adding some black beans and avocado. The possibilities are endless!

And speaking of possibilities, let’s talk variations! Feel free to adjust the spice level to your liking. If you prefer a milder flavor, reduce the amount of chili powder. For those who like a little extra heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce. You can also experiment with different types of cheese. Queso fresco or crumbled feta would both be delicious substitutes for cotija. If you’re vegan, simply omit the cheese or use a vegan alternative. A sprinkle of nutritional yeast can add a cheesy flavor.

Another fun variation is to roast the Brussels sprouts instead of pan-frying them. Roasting brings out their natural sweetness and creates a slightly crispy texture. Simply toss the Brussels sprouts with olive oil, salt, and pepper, and roast them in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until they are tender and slightly browned. Then, toss them with the remaining ingredients as directed in the recipe.

Don’t be afraid to get creative and experiment with different flavors and textures. The beauty of this recipe is that it’s incredibly adaptable. You can easily customize it to suit your own taste preferences and dietary needs.

I truly believe that this Mexican Street Corn Brussels recipe will become a new favorite in your household. It’s a simple, delicious, and healthy way to enjoy Brussels sprouts, and it’s sure to impress everyone who tries it.

So, what are you waiting for? Grab your ingredients, fire up your stove, and get ready to experience the magic of Mexican street corn combined with the goodness of Brussels sprouts. I’m confident that you’ll love this recipe as much as I do.

And most importantly, I want to hear about your experience! Once you’ve tried this recipe, please come back and leave a comment below. Let me know what you thought, what variations you tried, and any tips or tricks you discovered along the way. Your feedback is invaluable, and it helps me to create even better recipes for you in the future. Happy cooking! I can’t wait to hear how much you enjoyed this unique and flavorful dish. Share your photos on social media and tag me – I’d love to see your creations!