Mexican Street Corn Brussels Sprouts – Crispy, Creamy & Packed with Flavor

Roasted Brussels sprouts tossed in smoky spices, drizzled with tangy crema, and topped with crumbled cotija for a fun, bold side dish inspired by Mexican street corn!

🎉 Introduction

These Mexican Street Corn Brussels Sprouts are the perfect way to turn simple roasted veggies into an irresistible, flavor-packed side dish! Crispy Brussels sprouts seasoned with smoky spices are topped with creamy, zesty lime crema, salty cotija cheese, and fresh cilantro for a street corn-inspired twist that’s sure to be a hit at any dinner or gathering. 🌽🥬

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🧰 Equipment Needed

• Baking sheet
• Mixing bowls
• Knife & cutting board
• Measuring cups & spoons
• Whisk or spoon

🛒 Ingredients

🥬 For the Brussels Sprouts

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp chili powder
• ½ tsp garlic powder
• Salt and pepper, to taste

🍋 For the Crema

• ½ cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• 1 tsp chili powder
• 1 tsp garlic powder
• Pinch of salt

🧀 For the Toppings

• ¼ cup cotija cheese, crumbled
• 1 tbsp fresh cilantro, chopped
• Lime wedges, for serving

👩‍🍳 Directions

Step 1: Roast the Brussels Sprouts

1. Preheat oven to 425°F (220°C).
2. In a bowl, toss Brussels sprouts with olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper until evenly coated.
3. Spread Brussels sprouts on a baking sheet in a single layer.
4. Roast 20–25 minutes, stirring halfway, until crispy and golden.

Step 2: Make the Crema

1. In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, garlic powder, and salt until smooth.

Step 3: Assemble & Serve

1. Transfer roasted Brussels sprouts to a serving dish.
2. Drizzle generously with the crema.
3. Sprinkle with crumbled cotija cheese and fresh cilantro.
4. Serve with lime wedges for an extra burst of flavor.

🍽️ Servings & Timing

• Servings: 4–6
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: ~35 minutes

🥄 Variations

• Spicy Kick: Add cayenne or diced jalapeños to the crema.
• Dairy-Free: Use vegan sour cream and skip the cheese.
• Elote-Style: Stir grilled corn kernels into the roasted Brussels for even more street corn flavor.

🧊 Storage & Reheating

• Fridge: Store in an airtight container up to 4 days.
• Reheat: Bake at 375°F or microwave until hot; drizzle with fresh crema after reheating.
• Freezer: Not recommended; Brussels will lose texture.

❓ 10 FAQs

1. Can I use frozen Brussels sprouts?
   Fresh is best for crispiness, but thawed frozen sprouts can work.
2. What’s the best way to make them extra crispy?
   Roast cut-side down for max caramelization.
3. Can I air fry them?
   Yes—air fry at 400°F for 12–15 minutes.
4. What’s a cotija substitute?
   Feta or parmesan.
5. Is it spicy?
   Mild; adjust chili powder to taste.
6. Can I make crema ahead?
   Yes—store up to 3 days.
7. Do kids like this?
   Yes—mild, cheesy, and flavorful.
8. Can I skip the mayo?
   Yes—use all sour cream instead.
9. What main dishes pair well?
   Tacos, grilled chicken, or steak.
10. How do I keep them crispy after cooking?
    Avoid covering them tightly; serve immediately.

🏁 Conclusion

These Mexican Street Corn Brussels Sprouts are crispy, creamy, and bursting with smoky, zesty flavor—a creative side dish that will steal the show at any meal! 🌽🥬

Adam

Mexican Street Corn Brussels Sprouts – Crispy, Creamy & Packed with Flavor

Roasted Brussels sprouts tossed in smoky spices, drizzled with tangy crema, and topped with crumbled cotija for a fun, bold side dish inspired by Mexican street corn! 🎉 Introduction These Mexican Street Corn Brussels Sprouts are the perfect way to turn simple roasted veggies into an irresistible, flavor-packed side dish! Crispy Brussels sprouts seasoned with smoky spices are topped with creamy, zesty lime crema, salty cotija cheese, and fresh cilantro for a street corn-inspired twist that’s sure to be a hit at any dinner or gathering. 🌽🥬

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

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Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.

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Ingredients

  

🥬 For the Brussels Sprouts

• 1 lb Brussels sprouts trimmed and halved
• 2 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp chili powder
• ½ tsp garlic powder
• Salt and pepper to taste

🍋 For the Crema

• ½ cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• 1 tsp chili powder
• 1 tsp garlic powder
• Pinch of salt

🧀 For the Toppings

• ¼ cup cotija cheese crumbled
• 1 tbsp fresh cilantro chopped
• Lime wedges for serving

Adem Recipes Daily App

Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.

Adem Recipes Daily App 🍽️

Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.

Coming Soon

Coming Soon

Equipment

• Baking sheet
• Mixing bowls
• Knife & cutting board
• Measuring cups & spoons
• Whisk or spoon

Method

 

Step 1: Roast the Brussels Sprouts

1. Preheat oven to 425°F (220°C).
2. In a bowl, toss Brussels sprouts with olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper until evenly coated.
3. Spread Brussels sprouts on a baking sheet in a single layer.
4. Roast 20–25 minutes, stirring halfway, until crispy and golden.

Step 2: Make the Crema

1. In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, garlic powder, and salt until smooth.

Step 3: Assemble & Serve

1. Transfer roasted Brussels sprouts to a serving dish.
2. Drizzle generously with the crema.
3. Sprinkle with crumbled cotija cheese and fresh cilantro.
4. Serve with lime wedges for an extra burst of flavor.

Notes

🥄 Variations
Spicy Kick: Add cayenne or diced jalapeños to the crema.

Dairy-Free: Use vegan sour cream and skip the cheese.

Elote-Style: Stir grilled corn kernels into the roasted Brussels for even more street corn flavor.

🧊 Storage & Reheating
Fridge: Store in an airtight container up to 4 days.

Reheat: Bake at 375°F or microwave until hot; drizzle with fresh crema after reheating.

Freezer: Not recommended; Brussels will lose texture.

❓ 10 FAQs
Can I use frozen Brussels sprouts?
Fresh is best for crispiness, but thawed frozen sprouts can work.

What’s the best way to make them extra crispy?
Roast cut-side down for max caramelization.

Can I air fry them?
Yes—air fry at 400°F for 12–15 minutes.

What’s a cotija substitute?
Feta or parmesan.

Is it spicy?
Mild; adjust chili powder to taste.

Can I make crema ahead?
Yes—store up to 3 days.

Do kids like this?
Yes—mild, cheesy, and flavorful.

Can I skip the mayo?
Yes—use all sour cream instead.

What main dishes pair well?
Tacos, grilled chicken, or steak.

How do I keep them crispy after cooking?
Avoid covering them tightly; serve immediately.

🏁 Conclusion
These Mexican Street Corn Brussels Sprouts are crispy, creamy, and bursting with smoky, zesty flavor—a creative side dish that will steal the show at any meal! 🌽🥬