Mexican Street Corn Brussels Sprouts

The idea for this hit me during summer taco night when I stared at a bag of Brussels sprouts and thought, why not give them the elote treatment? My husband looked at me like I was crazy, but one bite in and he was already planning seconds. The way the sprouts get all crispy and caramelized in the oven, then soak up that creamy sauce, it is just something else entirely.

Last summer I brought this to a neighborhood potluck and honestly, I was nervous. Brussels sprouts at a party can be risky. But people kept asking, what is IN this? The platter was empty before I even got my own serving. Now my neighbor texts me whenever she sees Brussels sprouts on sale, reminding me to make it again.

Ingredients

• Brussels sprouts: Fresh and firm is key here, trimming and halving them helps them roast evenly and get those crispy edges everyone fights over
• Frozen corn kernels: Thawed completely, they roast up beautifully and add those sweet pops that balance the earthy sprouts
• Olive oil: Helps everything get golden and caramelized in that hot oven
• Salt and pepper: Simple seasoning that lets the other flavors shine
• Mayonnaise and sour cream: The classic creamy base that makes street corn so addictive
• Garlic: Freshly minced gives you that little kick of aromatic goodness
• Smoked paprika: Adds this incredible depth and subtle smokiness
• Chili powder: Just enough warmth without overwhelming
• Lime: Both the zest and juice brighten everything up perfectly
• Cotija cheese: Salty and crumbly, it is what makes this taste authentic
• Fresh cilantro: Brings that herbal freshness on top
• Extra chili powder and lime wedges: For serving and letting everyone customize their heat level

Instructions

Get your oven ready:

Preheat to 425°F and line a large baking sheet with parchment, this cleanup step will thank you later

Prep the vegetables:

Toss those halved Brussels sprouts and thawed corn with olive oil, salt, and pepper until everything is coated

Roast until golden:

Spread everything in a single layer and roast for 20 to 25 minutes, stirring halfway, until you see those beautiful charred edges

Make the sauce:

While things roast, whisk together mayonnaise, sour cream, garlic, smoked paprika, chili powder, lime zest, and lime juice until smooth

Bring it all together:

Transfer those gorgeous roasted vegetables to a large bowl and drizzle with the sauce, tossing gently to coat everything

Finish with flair:

Sprinkle with crumbled cotija cheese and fresh cilantro, dust with extra chili powder if you like more heat

Serve it up:

Plate warm with lime wedges on the side so everyone can add that final squeeze of brightness

Save

My daughter used to push Brussels sprouts around her plate, but now she actually asks for this recipe. Something about that street corn vibe makes vegetables feel like a treat instead of a chore. Watching her go back for thirds? That is the kind of dinner table win that keeps me making this on repeat.

Making It Your Own

I have played around with this base recipe so many times. Sometimes I throw in diced jalapeños if I am feeling brave. Other times I add a pinch of cumin to the sauce for that earthy warmth. The beauty is it works with whatever tweaks you throw at it.

Serving Ideas

This dish shines alongside grilled chicken or carne asada, but honestly, it is substantial enough to be a main on its own. I have also scooped it into warm corn tortillas for the most incredible tacos. The leftovers, if you have any, are pretty amazing cold right out of the fridge.

Make Ahead Strategy

You can trim and halve the Brussels sprouts a day ahead, keeping them in an airtight container in the fridge. The sauce also gets better after sitting for a few hours, so make that in advance and let the flavors meld together.

• Roast the vegetables right before serving for the best texture
• Keep the garnishes separate until you are ready to plate
• Extra lime juice on the plate lets everyone adjust to their taste

Save

There is something so satisfying about taking humble vegetables and turning them into something people get excited about. This dish has earned its permanent spot in my regular rotation.

Recipe FAQs

→ Can I make this dish vegan?

Yes! Simply substitute vegan mayonnaise and vegan sour cream for the traditional dairy versions, and use a plant-based cheese alternative for the cotija. The rest of the recipe remains the same.

→ What's the best way to roast Brussels sprouts?

Roast at 425°F for 20-25 minutes, spreading them in a single layer on a baking sheet. Stir halfway through to ensure even browning and crisp edges.

→ How can I add more heat to this dish?

Add diced jalapeño to the sauce or sprinkle with extra chili powder. A dash of hot sauce also works well for extra spice.

→ What can I serve this with?

This dish pairs beautifully with grilled meats, makes excellent taco filling, or can be served as a colorful side with rice and beans.

→ Can I prepare this ahead of time?

You can roast the vegetables ahead, but add the sauce and toppings just before serving for best texture and flavor.