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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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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

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

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! 🌽🥬