Name: Mexican Street Corn Brussels Sprouts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb Brussels sprouts, trimmed and halved; 1 tbsp olive oil; Salt and pepper, to taste; 1 (15 oz) can corn, rinsed and drained; 2 tbsp sour cream (or plain Greek yogurt); 1 tsp chili powder; ¼ tsp paprika; 1 tbsp fresh lime juice; 2–3 tbsp chopped cilantro; ¼ cup Cotija cheese, grated

Why You’ll Love This Recipe

I love how this dish transforms Brussels sprouts into a show-stopping side. The roasted texture combined with creamy, chili-lime corn makes each bite rich, tangy, and satisfying. It’s a clever twist on Mexican street corn that pairs well with so many meals.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb Brussels sprouts, trimmed and halved
1 tbsp olive oil
Salt and pepper, to taste
1 (15 oz) can corn, rinsed and drained

Elote Sauce:
2 tbsp sour cream (or plain Greek yogurt)
1 tsp chili powder
¼ tsp paprika
1 tbsp fresh lime juice
2–3 tbsp chopped cilantro
¼ cup Cotija cheese, grated

directions

I start by preheating the oven to 400°F (200°C). Then I toss the halved Brussels sprouts with olive oil, salt, and pepper, and spread them out on a baking sheet. I roast them for 18–20 minutes, tossing halfway through, until they’re tender and have crispy edges.

While the sprouts roast, I warm the corn in a small skillet over medium heat just until heated through. In a separate bowl, I stir together the sour cream, chili powder, paprika, lime juice, and a pinch of salt to make the elote-style sauce.

I mix the warm corn into the sauce and stir everything together until it’s well combined. Once the Brussels sprouts are done, I transfer them to a serving bowl and pour the elote corn mixture over the top, tossing gently to coat.

To finish, I sprinkle on Cotija cheese and chopped cilantro. I like to serve it with extra lime wedges on the side.

Servings and timing

This recipe makes 3–4 servings. It takes about 10 minutes to prep and 20 minutes to cook, for a total time of 30 minutes. Each serving is around 245 kcal.

Variations

Sometimes I add a pinch of cayenne pepper for more heat, or stir in chopped jalapeño. If I want extra creaminess, I mix in a spoonful of mayonnaise with the sour cream. For a charred corn flavor, I use grilled or fire-roasted corn.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet or oven until heated through, which helps preserve the texture.

FAQs

Can I use frozen corn instead of canned?

Yes, I often use thawed frozen corn. Just make sure to dry it a bit before adding it to the sauce.

What’s the best substitute for Cotija cheese?

If I’m out of Cotija, I use feta or Parmesan. Both give a similar salty and crumbly texture.

Can I make this ahead of time?

I prep the corn mixture ahead, then roast the Brussels fresh before serving. It keeps the texture best.

Is this recipe spicy?

It’s mildly spicy. I adjust the chili powder or add hot sauce to control the heat.

Can I make this vegan?

Absolutely. I use dairy-free yogurt or sour cream and skip the cheese or use a plant-based version.

Conclusion

Mexican Street Corn Brussels Sprouts is one of my go-to sides when I want something bold and flavorful. The combination of creamy, spicy corn with crispy roasted sprouts is simply irresistible and perfect for everything from tacos to grilled mains.