Mexican Street Corn Brussels Sprouts

The first time I brought this to a potluck, my friend kept asking what restaurant I'd ordered it from. Watching people's faces when they realized those crispy, charred Brussels sprouts were carrying all that familiar elote magic and it's now the most requested side at every gathering.

I stumbled on this combo during summer when I wanted elote flavors but didn't want to deal with messy corn on the cob at a backyard barbecue. Now it's become my go to whenever I need something that feels festive but still manages to be a real vegetable dish.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved: Fresh ones feel tight and heavy, and cutting them in half means more surface area gets golden and crispy in that hot oven
• 1 cup corn kernels: Fresh, frozen, or canned all work, but fresh corn gives you those sweet little pops that balance everything else
• 1 tablespoon olive oil: Just enough to help the vegetables roast without getting greasy
• 3 tablespoons mayonnaise: The real base of that authentic street corn creaminess
• 2 tablespoons sour cream: Adds the tang that cuts through all the richness
• 1 tablespoon fresh lime juice: Brightens everything and makes the flavors pop
• 1 teaspoon chili powder: Mild warmth that builds on itself
• ½ teaspoon smoked paprika: Deep smoky notes without needing a grill
• ½ teaspoon garlic powder: Savory backbone that holds everything together
• ¼ teaspoon salt and black pepper: Simple seasoning to let the vegetables shine before the dressing
• ¼ cup cotija or feta cheese, crumbled: Salty crumbles that finish each bite perfectly
• 2 tablespoons fresh cilantro, chopped: Fresh herbal brightness that cuts through the cream
• 1 tablespoon scallions, thinly sliced: Optional but adds a little sharp bite and color

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper because that sticky dressing will thank you later.

Prep the vegetables:

Toss halved Brussels sprouts and corn kernels with olive oil, salt, and pepper until everything's lightly coated.

Roast until golden:

Spread everything evenly on the baking sheet and roast for 20 to 25 minutes, stirring halfway through until Brussels sprouts are crispy and corn has those beautiful charred spots.

Make the elote sauce:

While vegetables roast, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder in a large bowl until smooth.

Bring it all together:

Add those hot roasted vegetables straight into the bowl with the dressing and toss until every piece is coated in that creamy, tangy goodness.

Finish with flair:

Transfer to a serving platter and shower with crumbled cotija, fresh cilantro, scallions if you're using them, and an extra dusting of chili powder.

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Last week my roommate who swore she hated Brussels sprouts went back for thirds and then asked if we could have it again the next night. That's when you know a recipe has earned its permanent spot in the rotation.

Making It Your Own

Sometimes I throw in a diced jalapeño with the vegetables before roasting when I want extra heat that weaves through every bite. Other times I'll add a pinch of cumin to the sauce for more earthy depth.

Serving Suggestions

This shines alongside anything grilled, from chicken to fish to portobello mushrooms. It also holds up beautifully at room temperature, making it perfect for potlucks where you don't want to worry about keeping things hot.

Make Ahead Magic

You can roast the vegetables a day ahead and store them in the refrigerator. The dressing comes together in minutes and the final toss takes seconds, so you're never scrambling at the last minute.

• Keep the toppings separate until you're ready to serve so the cheese doesn't get soft
• Add fresh lime wedges on the side so guests can squeeze extra acidity if they want
• The vegetables actually develop more flavor after sitting overnight, so don't hesitate to prep ahead

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There's something about those familiar street corn flavors meeting crispy roasted vegetables that just works on every level. Serve this at your next gathering and watch how quickly people change their minds about Brussels sprouts.

Recipe FAQs

→ What makes this dish Mexican street corn inspired?

The flavors mimic elote, Mexican street corn, by combining mayonnaise, sour cream, lime juice, chili powder, and cotija cheese—the same classic toppings found on traditional street corn.

→ Can I make this ahead of time?

Roast the vegetables up to a day in advance and store refrigerated. Toss with the creamy dressing and toppings just before serving for the best texture and flavor.

→ What can I substitute for cotija cheese?

Feta cheese works well as a substitute, offering a similar crumbly texture and salty tang. For a dairy-free version, use nutritional yeast or a vegan cheese alternative.

→ How do I get the Brussels sprouts crispy?

Spread them in a single layer on the baking sheet without overcrowding, and roast at high heat (425°F). Stir halfway through to ensure even browning and crisping on all sides.

→ Is this dish spicy?

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

→ Can I use frozen corn?

Yes, frozen corn kernels work perfectly. Thaw and pat them dry before roasting to prevent excess moisture, which helps achieve better charring.