Mexican Street Corn Brussels Sprouts

Last summer my neighbor brought over actual elote from her family's taco stand, and I kept staring at my sad bowl of roasted Brussels sprouts thinking there had to be a way to merge these two worlds. The sprouts were already getting that beautiful char, and suddenly it clicked—what if I treated them like tiny corn cobs? I'll never forget the first time that tangy crema hit the warm, crispy edges of the sprouts. My whole kitchen smelled like lime and roasted things, and I knew I'd stumbled onto something that belonged at every cookout from now on.

I made this for my sister's birthday dinner last month, and honestly I was nervous because she's the pickiest eater I know. She took one bite, went completely silent, and then proceeded to eat three servings. Now she texts me weekly asking when I'm making it again, and honestly that's the highest compliment I could ever hope for.

Ingredients

• 1.5 lbs Brussels sprouts, trimmed and halved: Fresh ones work best here—look for tight, bright green heads without any yellowing or wilted outer leaves
• 1 cup frozen corn kernels, thawed: Fresh corn works too if it's in season, but frozen gives you consistency year-round
• 2 tbsp olive oil: This helps everything get those gorgeous crispy edges we're after
• ½ tsp salt and ½ tsp black pepper: Keep these handy for the roasting phase
• ¼ cup mayonnaise: Real talk, full-fat mayo gives you that authentic street corn creaminess
• ¼ cup sour cream: This adds a tang that cuts through the richness
• 1 clove garlic, minced: Fresh is worlds better than garlic powder here
• ½ tsp smoked paprika: This is the secret ingredient that makes people ask what's in it
• ½ tsp chili powder: Adjust based on your heat tolerance
• 1 lime: You'll need both the zest and the juice
• 1/3 cup cotija cheese, crumbled: If you can't find it, feta works in a pinch
• 2 tbsp fresh cilantro, chopped: Fresh herbs aren't optional here—they brighten everything up

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper—cleanup will be so much easier later

Prep the veg:

Trim those Brussels sprouts, cut them in half, and thaw your corn if it's frozen

Season and spread:

Toss everything with olive oil, salt, and pepper, then spread it in one layer—crowding the pan means steaming instead of roasting

Roast until golden:

Let them go for 20 to 25 minutes, but stir halfway through so nothing burns

Make the sauce:

While things roast, whisk together the mayo, sour cream, garlic, smoked paprika, chili powder, lime zest, and lime juice until it's smooth

The toss:

Transfer those gorgeous roasted vegetables to a large bowl and drizzle with the sauce

Finish it off:

Sprinkle with cotija cheese and cilantro, add extra chili powder if you're feeling brave, and serve with lime wedges on the side

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My friend's kid who literally only eats chicken nuggets tried this at a party and then asked if I could pack some for his school lunch the next day. That's when I knew this wasn't just a recipe—it was a gateway vegetable.

Making It Your Own

Sometimes I'll add diced jalapeño to the roasting pan for extra heat, or swap the cotija for a sharp cheddar when I want something different. Once I even threw in some roasted sweet potato cubes because that's what I had in the fridge, and honestly it was a total game-changer.

Serving Ideas

This works as a side alongside grilled chicken or fish, but I've also served it over rice with a fried egg on top for an easy vegetarian dinner. Last week I spooned it into warm corn tortillas and it might be my new favorite taco situation.

Storage And Reheating

Leftovers keep in the fridge for up to three days, though the texture will change a bit. To reheat, spread on a baking sheet and pop in a 400°F oven for about 10 minutes until everything's hot and those edges start crisping up again.

• Microwaving works but you'll lose that crunch we worked so hard for
• Add fresh cilantro and lime after reheating to wake everything back up
• The sauce thickens in the fridge, so stir it well before tossing with reheated vegetables

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There's something magical about taking vegetables and making them feel indulgent and special. This recipe has become my go-to for reminding people that healthy food doesn't have to be boring or sad.

Recipe Questions & Answers

→ Can I make this dish vegan?

Yes! Simply substitute vegan mayonnaise and sour cream for the dairy versions, and use a plant-based cheese alternative for the cotija. The flavors will remain authentic and delicious.

→ What's the best way to prepare the Brussels sprouts?

Trim the ends and halve them lengthwise for even roasting. Toss with oil, salt, and pepper, then spread in a single layer on your baking sheet for crispy, golden edges.

→ How spicy is this dish?

The chili powder provides a mild warmth that enhances the flavors without overwhelming heat. For extra spice, add diced jalapeño or a dash of hot sauce.

→ Can I serve this as a main dish?

Absolutely! This makes a hearty vegetarian main. Serve with rice, beans, or as taco filling for a complete meal.

→ How long does it keep?

Store leftovers in an airtight container for up to 3 days. Reheat gently to maintain the creamy texture and crispiness.