Mexican Street Corn Brussels Sprouts (Printable)

Crispy sprouts meet creamy elote flavors in this vibrant Mexican-inspired side dish.

# Ingredient List:

→ 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 (optional)
15 - Extra chili powder and lime wedges, for serving

# How to Make:

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.
05 - When the vegetables are done, 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 (if using), and a dusting of extra chili powder. Serve with lime wedges.

# Helpful Tips:

01 -
  • Everything you love about Mexican street corn, but with extra crunch and the satisfaction of eating actual vegetables
  • The creamy tangy coating transforms even skeptical Brussels sprout eaters into converts
02 -
  • Don't skip the parchment paper because the sugar in the corn and the cream sauce will create a sticky situation on your pan
  • Tossing hot vegetables with cold sauce helps them absorb all those flavors instead of just sitting on top
03 -
  • Cut Brussels sprouts into similar sizes so they all finish roasting at the same time without some getting too soft
  • Let the roasted vegetables cool for just a couple of minutes before tossing with the sauce so the coating clings perfectly

Go Back