Mexican Street Corn Brussels Sprouts 🌽

A bold, creamy, crave-worthy side dish that steals the spotlight

If you love Mexican street corn and you love crispy roasted Brussels sprouts, this recipe is about to become a permanent part of your rotation. Mexican Street Corn Brussels Sprouts combine everything irresistible about classic elote — creamy sauce, tangy lime, salty cheese, and chili heat — with deeply caramelized Brussels sprouts that roast up crispy on the outside and tender on the inside.

This dish is proof that vegetables don’t have to be boring to be healthy. It’s bold, smoky, slightly spicy, and rich without feeling heavy. Whether you’re serving it as a side dish, piling it onto tacos, or eating it straight from the bowl, these Brussels sprouts deliver big flavor with surprisingly little effort.

Perfect for weeknight dinners, holiday spreads, or casual entertaining, this recipe brings restaurant-level flavor to your home kitchen — and it does it fast.

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Why Mexican Street Corn Brussels Sprouts Work So Well

Brussels sprouts are naturally nutty and slightly sweet, which makes them the perfect base for bold, savory toppings. Roasting them at high heat creates crispy edges that hold onto sauce beautifully, while the centers stay tender and satisfying.

The elote-style sauce ties everything together. Creamy, tangy, and lightly smoky, it coats each sprout without drowning it. Lime juice brightens the dish, chili powder adds warmth, and crumbled cheese gives it that salty, savory finish that keeps you coming back for more.

Unlike traditional corn on the cob, this version is easy to eat, easy to share, and easy to customize. It’s familiar enough to be comforting, but exciting enough to feel special.

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Ingredients

• Fresh Brussels sprouts
• Olive oil
• Salt
• Black pepper
• Chili powder
• Smoked paprika
• Garlic powder
• Mayonnaise
• Mexican crema or sour cream
• Fresh lime juice
• Cotija or feta cheese, crumbled
• Fresh cilantro, chopped
• Optional: corn kernels, cayenne pepper, extra lime wedges

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Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Trim the ends of the Brussels sprouts and slice them in half lengthwise.
3. Toss the Brussels sprouts with olive oil, salt, pepper, chili powder, smoked paprika, and garlic powder until evenly coated.
4. Spread the Brussels sprouts cut-side down on the baking sheet in a single layer.
5. Roast for 20–25 minutes, flipping halfway through, until deeply golden and crispy on the edges.
6. While the Brussels sprouts roast, whisk together mayonnaise, crema, and fresh lime juice in a small bowl until smooth.
7. Remove Brussels sprouts from the oven and transfer to a serving bowl while hot.
8. Drizzle with the creamy elote-style sauce and toss gently to coat.
9. Finish with crumbled cheese, fresh cilantro, and extra chili powder if desired.
10. Serve immediately with lime wedges on the side.

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Tips for Crispy, Flavor-Packed Brussels Sprouts

High heat is key. Roasting at a lower temperature can lead to soggy sprouts, so don’t be tempted to reduce the oven heat.

Always roast cut-side down. This creates direct contact with the pan, allowing maximum caramelization.

Don’t overcrowd the pan. Giving the Brussels sprouts space ensures they roast instead of steam.

Add the sauce after roasting. Tossing them in sauce before roasting prevents crisp edges.

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Flavor Variations to Try

This dish is endlessly adaptable, making it easy to tailor to your taste.

For extra heat, add cayenne pepper or sliced jalapeños.
For a lighter version, use Greek yogurt instead of mayo.
For smoky depth, add chipotle powder or adobo sauce.
For sweetness, mix in roasted corn kernels or grilled corn.
For crunch, finish with crushed tortilla chips or toasted pepitas.

Each variation keeps the core flavor profile intact while letting you customize the dish.

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How to Serve Mexican Street Corn Brussels Sprouts

These Brussels sprouts are versatile enough to shine in many roles.

Serve them as a bold side dish with grilled chicken, steak, or fish.
Use them as a taco filling with warm tortillas and extra lime.
Add them to grain bowls with rice, black beans, and avocado.
Serve them on a holiday table as a modern vegetable option that actually gets eaten.

They’re also fantastic for meal prep — just store the sauce separately and toss before serving.

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Make-Ahead & Storage Tips

Brussels sprouts can be roasted up to two days in advance and stored in an airtight container in the refrigerator.

Reheat in a hot oven or skillet to restore crispness, then add the sauce and toppings just before serving.

Avoid microwaving if possible, as it softens the sprouts and dulls their texture.

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A Little Inspiration Behind the Dish

Mexican street corn, or elote, is beloved for its bold contrast of creamy, tangy, spicy, and salty flavors. Translating those flavors to Brussels sprouts keeps the spirit of elote alive while offering a fresh, modern twist.

This recipe captures that same street-food energy — messy, indulgent, and wildly satisfying — but in a form that fits easily into everyday cooking.

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Why This Recipe Belongs in Your Rotation

Mexican Street Corn Brussels Sprouts are the kind of dish that converts skeptics. Even people who claim they “don’t like Brussels sprouts” tend to go back for seconds.

It’s fast, flavorful, and flexible. It feels indulgent without being over-the-top, and it works just as well for casual dinners as it does for entertaining.

Once you make it, you’ll start looking for excuses to roast Brussels sprouts again — and that’s always a win.