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Mexican Street Corn Brussels Sprouts

Mexican Street Corn Brussels Sprouts

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Mexican
Servings 6 servings
Calories 200 kcal

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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Keyword Mexican Street Corn Brussels Sprouts