Mexican Street Corn Brussels Sprouts (Printable)

Crispy roasted sprouts with creamy elote flavors, cotija, and fresh cilantro.

# What You'll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved
02 - 1 cup corn kernels, fresh, frozen, or canned
03 - 1 tablespoon olive oil

→ Dressing

04 - 3 tablespoons mayonnaise
05 - 2 tablespoons sour cream
06 - 1 tablespoon fresh lime juice
07 - 1 teaspoon chili powder
08 - ½ teaspoon smoked paprika
09 - ½ teaspoon garlic powder
10 - ¼ teaspoon salt
11 - ¼ teaspoon black pepper

→ Toppings

12 - ¼ cup cotija or feta cheese, crumbled
13 - 2 tablespoons fresh cilantro, chopped
14 - 1 tablespoon scallions, thinly sliced
15 - Extra chili powder and lime wedges, for serving

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss halved Brussels sprouts and corn kernels with olive oil, salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 20–25 minutes, stirring halfway through, until Brussels sprouts are golden and crispy and corn is lightly charred.
04 - Meanwhile, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder in a large bowl until smooth.
05 - When the vegetables are done roasting, add them to the bowl with the dressing and toss until well coated.
06 - Transfer to a serving platter. Top with crumbled cotija or feta, chopped cilantro, scallions, and a dusting of extra chili powder. Serve with lime wedges.

# Expert Advice:

01 -
  • The way the crispy sprouts soak up that tangy elote dressing is absolutely addictive
  • It transforms ordinary Brussels sprouts into something people genuinely get excited about
02 -
  • Don't crowd your baking sheet or the vegetables will steam instead of roast. Use two sheets if you need to.
  • The dressing tastes even better if you make it a few hours ahead and let the flavors meld together.
03 -
  • Pat your corn kernels completely dry before roasting, especially if using frozen corn, to get those nice charred spots
  • Let the roasted vegetables sit for about 5 minutes before tossing with the dressing so they really absorb all those flavors

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