Elevate your side dish game with Mexican Street Corn Brussels Sprouts, or Elote-Inspired Veggie Side, a vibrant fusion of crispy Brussels sprouts and the bold, creamy flavors of Mexican elote. This flavorful veggie dish combines roasted or air-fried sprouts with a spicy, tangy corn topping, perfect for weeknight dinners or gatherings. Create these spicy roasted sprouts and savor the zesty corn-topped sprouts that everyone will love!
Why You’ll Love Mexican Street Corn Brussels Sprouts
- Bold Flavors: Chili, lime, and cotija create a zesty corn-topped sprouts dish.
- Quick Prep: Ready in 25 minutes for a fast flavorful veggie dish.
- Nutritious: Fiber, antioxidants, and vitamins in these spicy roasted sprouts.
- Versatile: Perfect for casual meals or festive spicy roasted sprouts sides.
- Customizable: Adjust spices or swap cheeses for your zesty corn-topped sprouts.
Ingredients for Mexican Street Corn Brussels Sprouts
Here’s what you need for this flavorful veggie dish (serves 4–6):
Base:
- 1 lb (450g) Brussels sprouts, trimmed and halved
- 1 tbsp (15ml) olive oil
- Salt and pepper, to taste
- 1 can (15 oz, 425g) corn, rinsed and drained
Sauce and Toppings:
- 2 tbsp (30g) mayonnaise
- 2 tbsp (30g) sour cream (or plain Greek yogurt)
- 1 tsp chili powder
- ¼ tsp paprika
- 1 tbsp (15ml) fresh lime juice
- ¼ cup (30g) cotija cheese, grated
- 2–3 tbsp (5–10g) chopped cilantro
- Lime wedges (for serving)
Equipment
- Air fryer or oven
- Baking sheet (if roasting)
- Sharp knife and cutting board
- Mixing bowls
- Small saucepan
- Wooden spoon or spatula
- Measuring spoons
Ingredient Tips
- Brussels Sprouts: Dry well after washing for crispy spicy roasted sprouts.
- Corn: Drain thoroughly to avoid watery zesty corn-topped sprouts.
- Lime Juice: Use fresh for bright flavor in this flavorful veggie dish.
- Cotija Cheese: Grate fresh for best texture in zesty corn-topped sprouts.
- Greek Yogurt: Sub for sour cream for lighter spicy roasted sprouts.
Directions for Mexican Street Corn Brussels Sprouts
Let’s make this zesty corn-topped sprouts dish—a bold, vibrant side!
Prep Brussels Sprouts
I trim and halve 1 lb Brussels sprouts, toss with 1 tbsp olive oil, salt, and pepper in a bowl for these spicy roasted sprouts.
Cook Brussels Sprouts
Air Fryer Method: I preheat the air fryer to 380°F (190°C). I add sprouts in a single layer and air fry for 6 minutes, shake, then fry 4–7 minutes more until crispy for this flavorful veggie dish.
Oven Method: I preheat the oven to 400°F (200°C). I spread sprouts on a parchment-lined baking sheet and roast for 18–20 minutes, tossing halfway, until golden for zesty corn-topped sprouts.
Prepare Corn
I heat 1 can drained corn in a small saucepan over medium heat for 2–3 minutes until warm for these spicy roasted sprouts.
Make Sauce
In a bowl, I whisk 2 tbsp mayonnaise, 2 tbsp sour cream, 1 tsp chili powder, ¼ tsp paprika, 1 tbsp lime juice, and a pinch of salt until smooth for this flavorful veggie dish.
Combine Corn and Sauce
I add the sauce to the warm corn in the saucepan, stir, and cook for 2 minutes to meld flavors for zesty corn-topped sprouts.
Toss and Top
I combine crispy Brussels sprouts with the corn mixture in a large bowl, tossing to coat. I top with ¼ cup cotija cheese, 2–3 tbsp cilantro, and lime wedges for spicy roasted sprouts.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: ~30 minutes
- Servings: 4–6
- Calories: ~150–200 kcal per serving
- Macros per Serving: 15g carbs, 5g protein, 10g fat, 4g fiber
Variations for Mexican Street Corn Brussels Sprouts
Try these spins on this zesty corn-topped sprouts dish:
- Spicy Kick: Add jalapeño slices for fiery spicy roasted sprouts.
- Bean Swap: Use black beans instead of corn for flavorful veggie dish variety.
- Cheese Swap: Try feta or queso fresco for zesty corn-topped sprouts.
- Protein Boost: Add grilled shrimp or tofu for a main-dish spicy roasted sprouts, inspired by LaylaCooks’ Peanut Sweet Potato Buddha Bowls.
- Dairy-Free: Use plant-based sour cream and vegan cheese for flavorful veggie dish.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with LaylaCooks’ Vanilla Raspberry Iced Latte for a cool drink.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a sweet finish.
Storage
- I store these spicy roasted sprouts in an airtight container in the fridge for up to 3 days.
- I reheat in an air fryer or oven at 350°F (175°C) for 5–7 minutes to restore crispness.
- I avoid microwaving to prevent soggy zesty corn-topped sprouts and store garnishes separately.
Serving Tips
- Presentation: Serve this flavorful veggie dish in a shallow bowl with lime wedges.
- Garnish: Add extra cotija or cilantro for zesty corn-topped sprouts appeal.
- Pairing: Enjoy with LaylaCooks’ Cucumber Mint Agua Fresca or grilled chicken.
- Portion Size: ¾ cup per person as a side for spicy roasted sprouts.
- Occasions: Perfect for weeknight dinners, barbecues, or holiday sides.
FAQs About Mexican Street Corn Brussels Sprouts
Here are answers to common questions about this dish:
Can I make it ahead?
Yes, prep corn mixture and sauce a day ahead, but cook sprouts fresh for crispy zesty corn-topped sprouts.
What’s a cotija substitute?
Feta or queso fresco works well for this flavorful veggie dish.
Can I use frozen sprouts?
Thaw and dry frozen sprouts thoroughly for crispy spicy roasted sprouts.
Is it spicy?
It has a mild kick; adjust chili powder or add hot sauce for zesty corn-topped sprouts.
Can I make it dairy-free?
Yes, use vegan sour cream and cheese for dairy-free flavorful veggie dish.
More Side Dish Recipes
- Honey Roasted Butternut Squash
- Roasted Carrots Recipe
- Crispy Smashed Potato Salad
- Broccoli Risotto Recipe
Conclusion
Mexican Street Corn Brussels Sprouts transform a simple veggie into a bold, flavorful side. These zesty corn-topped sprouts, with creamy, spicy elote flavors, are perfect for any meal. Create this flavorful veggie dish and enjoy the vibrant, delicious twist of spicy roasted sprouts!
Mexican Street Corn Brussels Sprouts
Ingredients
Base:
- 1 lb 450g Brussels sprouts, trimmed and halved
- 1 tbsp 15ml olive oil
- Salt and pepper to taste
- 1 can 15 oz, 425g corn, rinsed and drained
Sauce and Toppings:
- 2 tbsp 30g mayonnaise
- 2 tbsp 30g sour cream (or plain Greek yogurt)
- 1 tsp chili powder
- ¼ tsp paprika
- 1 tbsp 15ml fresh lime juice
- ¼ cup 30g cotija cheese, grated
- 2 –3 tbsp 5–10g chopped cilantro
- Lime wedges for serving
Instructions
Prep Brussels Sprouts
- I trim and halve 1 lb Brussels sprouts, toss with 1 tbsp olive oil, salt, and pepper in a bowl for these spicy roasted sprouts.
Cook Brussels Sprouts
- Air Fryer Method: I preheat the air fryer to 380°F (190°C). I add sprouts in a single layer and air fry for 6 minutes, shake, then fry 4–7 minutes more until crispy for this flavorful veggie dish.
- Oven Method: I preheat the oven to 400°F (200°C). I spread sprouts on a parchment-lined baking sheet and roast for 18–20 minutes, tossing halfway, until golden for zesty corn-topped sprouts.
Prepare Corn
- I heat 1 can drained corn in a small saucepan over medium heat for 2–3 minutes until warm for these spicy roasted sprouts.
Make Sauce
- In a bowl, I whisk 2 tbsp mayonnaise, 2 tbsp sour cream, 1 tsp chili powder, ¼ tsp paprika, 1 tbsp lime juice, and a pinch of salt until smooth for this flavorful veggie dish.
Combine Corn and Sauce
- I add the sauce to the warm corn in the saucepan, stir, and cook for 2 minutes to meld flavors for zesty corn-topped sprouts.
Toss and Top
- I combine crispy Brussels sprouts with the corn mixture in a large bowl, tossing to coat. I top with ¼ cup cotija cheese, 2–3 tbsp cilantro, and lime wedges for spicy roasted sprouts.
Notes
- Dry sprouts thoroughly before cooking for crispiness.
- Don’t overcrowd the pan—spread sprouts out in a single layer.
- Use fresh lime juice for best flavor.
- Warm the corn before adding the crema to avoid cold spots.
- Add cheese and cilantro after mixing to preserve texture and freshness.
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