Mexican Street Corn Brussels Sprouts

The first time I made this, my husband actually asked why I was making two separate side dishes. When I tossed the roasted Brussels sprouts and corn together with that creamy, smoky dressing, his eyes lit up. Now it's the one vegetable dish my kids actually argue over the last serving of.

I brought this to a friend's backyard barbecue last summer, and honestly, I was a little nervous. Brussels sprouts at a cookout? But within fifteen minutes, the platter was empty and three people had texted me for the recipe. Sometimes the unexpected dishes become the legends.

Ingredients

• Brussels sprouts: Fresh ones with tight, bright green heads work best. I've learned that trimming and halving them evenly helps them roast at the same rate.
• Corn kernels: Fresh corn from the cob is amazing, but frozen works perfectly fine here. Just make sure to thaw and pat them dry before roasting.
• Mayonnaise and sour cream: This combination creates that authentic elote creaminess. I use full fat versions because they coat the vegetables better.
• Lime juice: Freshly squeezed makes a huge difference. It cuts through the rich dressing and brightens everything up.
• Chili powder and smoked paprika: These give you that signature Mexican street corn flavor and that gorgeous red orange color.
• Cotija cheese: Salty and crumbly, it's essential. Feta works in a pinch, but cotija really is the traditional choice.

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper. This high temperature is what creates those crispy, caramelized edges we're after.

Prep your vegetables:

Trim and halve the Brussels sprouts, then toss them with the corn kernels, olive oil, salt, and pepper. Spread everything in a single layer on your prepared baking sheet.

Roast until golden:

Bake for 20 to 25 minutes, stirring halfway through. You want the sprouts deeply caramelized and the corn lightly charred in spots.

Whisk the dressing:

While the vegetables roast, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper in a large bowl.

Toss it all together:

Add the hot roasted vegetables to the bowl with the dressing and toss until every piece is coated in that creamy, spicy mixture.

Finish with toppings:

Transfer to your serving platter and shower with crumbled cheese, fresh cilantro, scallions, and an extra dusting of chili powder. Serve with lime wedges on the side.

Save

My neighbor smelled this cooking through our open kitchen window and actually knocked on the door to ask what I was making. That's the kind of reaction that tells you a recipe is a keeper.

Make It Your Own

I've played around with this base recipe so many times. Sometimes I add a minced jalapeño to the dressing if I'm feeling brave, or swap in cotija for a sharper bite. The beauty is in how adaptable it is while still tasting completely authentic.

Perfect Pairings

This dish holds its own next to grilled meats, tacos, or even as part of a bigger spread. I've served it alongside everything from steak to roasted chicken, and it never feels out of place. The smoky, creamy flavors bridge so many different cuisines.

Serving Suggestions

For parties, I sometimes set up a toppings bar and let guests customize their own portions. It becomes this interactive experience that gets people talking and experimenting. Plus, it looks absolutely gorgeous spread out on the table with all those colorful toppings.

• Keep extra lime wedges handy, that final squeeze really wakes everything up
• If making ahead, roast the vegetables in advance but toss with dressing just before serving
• The leftovers actually reheat surprisingly well the next day

Save

There's something so satisfying about taking a vegetable people claim to hate and turning it into the dish everyone reaches for first. This recipe has become my secret weapon for changing minds around the dinner table.

Recipe FAQs

→ What makes this dish taste like Mexican street corn?

The creamy dressing combines mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder—the classic flavors found in elote. Topped with cotija cheese and fresh cilantro, it captures the essence of Mexican street corn.

→ Can I make this dish ahead of time?

Roast the Brussels sprouts and corn up to a day in advance. Store them in the refrigerator and toss with the creamy dressing just before serving to maintain the best texture.

→ How do I get the Brussels sprouts extra crispy?

Make sure to cut them in half and roast at 425°F (220°C) on a parchment-lined baking sheet. Avoid overcrowding the pan, and stir halfway through for even browning.

→ What can I use instead of cotija cheese?

Feta cheese works perfectly as a substitute with a similar salty, crumbly texture. For a dairy-free version, try a vegan feta or nutritional yeast.

→ Is this dish spicy?

It has a mild to medium spice level from the chili powder and smoked paprika. Adjust the heat by adding more or less chili powder, or include a pinch of cayenne for extra kick.