Mexican Street Corn Brussels Sprouts Recipe

If you’re craving a vibrant dish that brings together bold flavors and crispy textures, you’re going to love this Mexican Street Corn Brussels Sprouts recipe. This recipe takes humble Brussels sprouts and transforms them with the irresistible flavors of Mexican street corn—think smoky spices, creamy tangy sauce, and the salty punch of cotija cheese. It’s a phenomenal way to enjoy veggies with a fun twist that’s perfect for weeknight dinners or impressing friends at your next gathering.

Ingredients You’ll Need

The magic of this Mexican Street Corn Brussels Sprouts lies in its simple yet vibrant ingredients. Each component adds its own unique character: the Brussels sprouts provide a crispy base, the spices bring smoky warmth, and the creamy sauce adds a cooling balance. Together they create a dish layered with texture and flavor.

• 1 pound Brussels sprouts, trimmed and halved: Choose firm sprouts with bright green leaves for the best crunch and flavor.
• 2 tablespoons olive oil: Helps achieve that golden roast and enhances the overall richness.
• 1 teaspoon chili powder: Adds a gentle heat and smoky depth that’s signature to Mexican flavors.
• 1 teaspoon smoked paprika: Brings a subtle smoky sweetness that complements the chili powder perfectly.
• Salt and pepper, to taste: Essential for balancing and enhancing all the flavors.
• 1 cup corn kernels (fresh, frozen, or canned): Offers bursts of sweetness and a lovely contrast in texture.
• 1/2 cup crumbled cotija cheese: Adds a salty, crumbly finish that makes every bite satisfying.
• 1/4 cup mayonnaise: Creates the creamy base of the sauce, enriching the overall dish.
• 1 tablespoon lime juice: Provides a bright, zesty tang that lifts all the flavors.
• 1 teaspoon garlic powder: A warm undertone that complements the spices without overpowering.
• 1/4 cup fresh cilantro, chopped: Brings fresh herbaceous notes and a pop of color.
• 1 lime, cut into wedges (for serving): For adding that final squeeze of fresh acidity.

How to Make Mexican Street Corn Brussels Sprouts

Step 1: Prepare and Roast the Brussels Sprouts

Begin by preheating your oven to 425°F (220°C). Trim the stem ends off your Brussels sprouts and slice them in half lengthwise. Toss them in a large bowl with olive oil, chili powder, smoked paprika, salt, and pepper until every piece is evenly coated. Spread them out in a single layer on a baking sheet and roast for 20 to 25 minutes. Be sure to stir them halfway through so they get that perfect even golden-brown crispiness that’s just irresistible.

Step 2: Sauté the Corn Kernels

While the Brussels sprouts roast, heat a skillet over medium heat and add your corn kernels. Sauté for around 5 to 7 minutes until they’re heated through and get those tiny charred spots that add a lovely smoky flavor and texture contrast.

Step 3: Make the Creamy Sauce

In a small bowl, whisk together mayonnaise, lime juice, garlic powder, and a pinch of salt. This creamy mixture is the heart of the Mexican Street Corn Brussels Sprouts and perfectly balances the spice and crunch with its cooling, tangy richness.

Step 4: Combine and Dress the Dish

Once the Brussels sprouts have roasted and cooled just slightly, transfer them to a large bowl. Add the sautéed corn kernels and toss gently. Drizzle the creamy sauce over everything and fold carefully to coat all the ingredients without crushing the tender sprouts.

Step 5: Add Final Touches

Sprinkle the crumbled cotija cheese and chopped cilantro over the top. For those who love a little extra spice, a dusting of chili powder here is divine. Transfer to a serving dish and don’t forget the lime wedges for squeezing right before eating. This final fresh burst of lime juice brings all the layers of flavor to life beautifully.

How to Serve Mexican Street Corn Brussels Sprouts

Garnishes

Finishing touches make this dish truly shine. Always top with fresh cilantro and crumbled cotija cheese—they add freshness and a savory contrast. Lime wedges are essential for that vibrant squeeze of citrus that brightens every bite and enhances the signature Mexican street corn vibe.

Side Dishes

This Mexican Street Corn Brussels Sprouts dish pairs wonderfully with grilled meats like chicken or steak to round out the meal. It’s also fantastic alongside Mexican classics like black beans and rice or creamy guacamole for a fully loaded, festive feast.

Creative Ways to Present

Serve these vibrant sprouts in a rustic wooden bowl for a casual feel, or plate them on a large platter garnished with extra cheese and cilantro for a more elegant presentation. For parties, try serving them in small mason jars or individual bowls as a fun appetizer that guests will rave about!

Make Ahead and Storage

Storing Leftovers

Store any leftover Mexican Street Corn Brussels Sprouts in an airtight container in the refrigerator. They keep well for up to 3 days, making them perfect for quick lunches or side dishes the next day.

Freezing

This dish doesn’t freeze very well because the creamy sauce and texture of Brussels sprouts can change after thawing. It’s best to enjoy fresh or refrigerate for short-term storage.

Reheating

To reheat, warm the leftovers gently in a skillet over medium heat or in the oven at 350°F until heated through. Avoid microwaving if you can, as it may make the sprouts soggy. Add a squeeze of fresh lime juice after reheating to refresh those bright flavors.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Absolutely! Just make sure to thaw them well and pat dry to avoid excess moisture when roasting. The process and flavors remain delicious.

What if I don’t have cotija cheese?

Feta cheese can be a good substitute as it has a similar crumbly texture and salty tang, though the flavor varies slightly.

Can I make this dish vegan?

Yes! Swap out mayonnaise for a vegan mayo and use a dairy-free cheese alternative or nutritional yeast for that cheesy note.

How spicy is this dish?

The chili powder adds mild spice but nothing overwhelming. You can adjust the amount to suit your taste or skip it for a more mild version.

Is this recipe gluten-free?

Yes, all the ingredients in Mexican Street Corn Brussels Sprouts are naturally gluten-free, making it friendly for gluten-sensitive diets.

Final Thoughts

Mexican Street Corn Brussels Sprouts is a fantastic way to brighten up your veggie game with bold flavors, crispy textures, and creamy, zesty sauce. Whether you’re looking for a fresh side dish or a new favorite snack, this recipe checks all the boxes. Go ahead and treat yourself—they’ll quickly become a staple you want to share with everyone you know!

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