Mexican Street Corn Brussels

This Mexican Street Corn Brussels Sprouts recipe transforms the humble sprout into a fiesta of flavors. I discovered this brilliant combination while looking for ways to make Brussels sprouts more exciting for my family dinners. The classic elote flavors pair surprisingly well with crispy Brussels sprouts, creating a dish that even vegetable skeptics love.

The first time I made this for my family taco night, it disappeared faster than the actual tacos. Now it has become our Wednesday night tradition, with everyone fighting over who gets the last serving.

Ingredients

• Brussels sprouts: these little cabbages get crispy on the outside while staying tender inside when roasted properly
• Olive oil: helps achieve that perfect crispy exterior when roasting
• Canned corn: provides the authentic elote base flavor and sweet contrast to the sprouts
• Mayo: creates the creamy coating essential for street corn flavor
• Sour cream or Greek yogurt: adds tanginess and can be lightened up with the yogurt option
• Chili powder: brings the signature warmth and depth to the dish
• Paprika: adds subtle smokiness and beautiful color
• Fresh lime juice: brightens all the flavors and cuts through the richness
• Cilantro: fresh herbal notes that balance the richness perfectly
• Cotija cheese: this crumbly Mexican cheese adds authentic flavor and wonderful saltiness

Step-by-Step Instructions

Prep the Brussels Sprouts:

Trim and halve your Brussels sprouts making sure they're uniform in size for even cooking. If you have particularly large ones, quarter them instead. Toss with olive oil, salt and pepper until evenly coated.

Choose Your Cooking Method:

If using an air fryer, cook at 380°F for 6 minutes, then toss and cook another 4-7 minutes until they reach your desired crispiness. For oven baking, arrange in a single layer on a baking sheet and roast at 400°F for 18-20 minutes, tossing halfway through. Look for golden brown edges and tender centers.

Prepare the Street Corn Mixture:

While the sprouts cook, warm your corn in a saucepan over medium heat. In a separate bowl, whisk together the mayo, sour cream, chili powder, paprika, and lime juice until smooth. This creates the signature elote dressing that makes this dish special.

Combine and Season:

Add your creamy mixture to the warmed corn and cook for about 2 minutes while stirring frequently. This helps the flavors meld together beautifully. Once your Brussels sprouts are done, toss them with the corn mixture in a large bowl, coating them lightly but thoroughly.

Garnish and Serve:

Sprinkle generously with cotija cheese and freshly chopped cilantro. Add lime wedges on the side for those who want an extra citrus kick. Serve immediately while still warm for the best texture and flavor experience.

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The cotija cheese is truly the crowning glory of this dish. I once made it without when I ran out, and while still good, it lacked that special something. The cheese adds a salty, tangy finish that brings everything together perfectly, just like in traditional elote.

Make Ahead Options

You can prepare components separately to save time on busy nights. Roast the Brussels sprouts and prepare the corn mixture up to two days ahead. Store separately in the refrigerator, then warm the sprouts in the oven or air fryer for 5 minutes and heat the corn mixture on the stovetop before combining. Add fresh garnishes just before serving for the best flavor and appearance.

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Perfect Pairings

This versatile dish complements a variety of main courses. Serve alongside grilled chicken with chimichurri, fish tacos, or even a simple rotisserie chicken. For a complete Mexican inspired meal, pair with enchiladas or fajitas. The bright flavors also work well with heavier dishes like carnitas or carne asada, providing a fresh contrast that balances the meal beautifully.

Variations To Try

Switch up this recipe by adding black beans for protein or diced avocado for creaminess. For heat lovers, incorporate diced jalapeños or a dash of hot sauce. Try using grilled fresh corn in summer when it is in season for an even more authentic flavor. For a vegan version, substitute vegan mayo and use nutritional yeast or a vegan feta alternative instead of cotija cheese.

Frequently Asked Questions

→ Can I air fry the Brussels sprouts instead of roasting?

Yes! Air frying is a great alternative. Cook the Brussels sprouts at 380°F for 6 minutes, toss, and then fry for another 4-7 minutes until crispy.

→ What can I substitute for cotija cheese?

You can use feta cheese or grated parmesan for a similar texture and salty flavor.

→ How do I keep the Brussels sprouts crispy?

Make sure to dry the Brussels sprouts well before cooking, and avoid overcrowding when roasting or air frying.

→ Is Greek yogurt a good substitute for sour cream?

Yes, plain Greek yogurt can be used instead of sour cream to add creaminess with a slight tang.

→ Can I make this dish ahead of time?

It's best served fresh, but you can prepare the components in advance and toss them together just before serving.