Mexican Street Corn Brussels Sprouts Recipe

Imagine the best of Mexican street corn colliding with irresistible roasted Brussels sprouts — that’s exactly what happens in this flavor-packed dish! Each bite is a crispy, savory, tangy, and creamy celebration, brought to life by vibrant spices, a fresh pop of lime, and a final flourish: Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts. Whether you’re a Brussels sprouts skeptic or a diehard veggie lover, this is one side you’ll want to make again and again.

Ingredients You’ll Need

The beauty of this recipe is how a handful of everyday ingredients are elevated into something truly special. Each one brings a unique character — think smoky, tangy, creamy, and crunchy — for the ultimate flavor explosion you won’t forget.

• Brussels Sprouts: Roasting transforms these veggies into crisp-edged, golden gems full of savory goodness.
• Olive Oil: Helps achieve that coveted caramelized finish while carrying the spices.
• Smoked Paprika: Adds a subtle smoky depth that makes the dish feel straight from the grill.
• Chili Powder: Delivers a mild warmth that scatters all through every bite.
• Garlic Powder: Gives consistent, mellow garlic flavor without overwhelming the other elements.
• Salt & Pepper: Essential for highlighting the natural flavors and creating balance.
• Sour Cream: Makes the crema lusciously smooth and just tangy enough.
• Mayonnaise: Adds extra creaminess and rounds out the texture of the crema.
• Lime Juice: Cuts through the richness and adds a bright citrus zing.
• Cotija Cheese: Salty and crumbly, this authentic Mexican cheese perfects the dish in both flavor and texture.
• Fresh Cilantro: Sprinkles in a pop of color and an unmistakably fresh, herbal lift.
• Lime Wedges: For serving, these make each bite customizable and extra zippy!

How to Make Mexican Street Corn Brussels Sprouts Recipe

Step 1: Roast the Brussels Sprouts

Preheat your oven to 400°F (200°C). Trim the ends off the Brussels sprouts, halve them, and toss them with olive oil, smoked paprika, chili powder, garlic powder, and a hearty pinch of salt and pepper. Make sure every sprout gets a good coat of that spicy oil — this is how you guarantee crispy, flavorful edges. Spread them out on a baking sheet, cut sides down, in a single even layer for the crispiest result. Roast for 30 to 35 minutes, giving them a stir halfway to maximize that golden goodness.

Step 2: Whip Up the Crema

While the sprouts roast, grab a bowl and whisk together the sour cream, mayonnaise, lime juice, chili powder, garlic powder, and a pinch of salt. The crema should be smooth, creamy, and just thin enough to drizzle. Taste and tweak it till it sings: add a squeeze more lime for tartness or a sprinkle more chili powder if you’re feeling spicy. Keep this sauce at the ready for the final magic moment: Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts.

Step 3: Assemble the Dish

When those Brussels sprouts are piping hot and perfectly crisp, slide them into your favorite serving dish. Now comes the show-stopping finish: Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts. Shower with crumbled Cotija cheese, sprinkle over the fresh cilantro, and squeeze a wedge of lime right over the top. Every layer adds texture, flavor, and color — irresistibly inviting.

Step 4: Serve and Enjoy

Serve immediately while everything is at peak crispness! Scatter some extra cilantro and Cotija if you like, and keep plenty of lime wedges handy. This dish is best enjoyed hot, straight from the oven, with that creamy, tangy crema pooling in all the right places.

How to Serve Mexican Street Corn Brussels Sprouts Recipe

Garnishes

Never underestimate the power of a great garnish! Extra Cotija crumbles pile on the salty bite, a handful of cilantro brings lively color and freshness, and lime wedges let everyone customize the brightness to their own taste. If you’re feeling bold, a sprinkle of Tajin or chili flakes over the finished plate is a total game changer — it looks stunning and cranks up the zesty, spicy vibes.

Side Dishes

Mexican Street Corn Brussels Sprouts are versatile enough to steal the spotlight as the main event or work as a knockout side. Pair them with smoky grilled chicken, juicy steak, or your favorite tacos for a full-on fiesta. Or, tuck them next to a bowl of fluffy cilantro-lime rice and black beans — simple, satisfying, and oh-so-colorful. The secret to the experience: Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts for that extra pop when serving.

Creative Ways to Present

For parties, try serving the sprouts in individual cups or on tostadas for a hand-held, appetizer-friendly twist. Scatter pomegranate seeds or spoon over fire-roasted corn for even more color and crunch. And if you’ve got leftover crema? Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts and tuck into warm tortillas for a mini taco moment that gets rave reviews every time.

Make Ahead and Storage

Storing Leftovers

Once your cravings have been satisfied, pop any leftover Brussels sprouts and crema into separate airtight containers. Keeping them apart (instead of pre-assembled) helps preserve the sprouts’ crispiness and keeps the crema silky smooth. Store in the refrigerator for up to 3 days for the best taste and texture.

Freezing

While Brussels sprouts alone are freeze-friendly, the crema doesn’t stand up well to freezing and thawing — it can separate and lose its lovely consistency. If you do freeze the roasted sprouts (before saucing them!), pack them in a freezer-safe container or bag, and freeze for up to 2 months. When ready to serve, whip up a fresh batch of crema and Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts for the freshest taste.

Reheating

To recapture their just-roasted texture, reheat Brussels sprouts in a hot oven at 400°F for 8 to 10 minutes, or until crispy again. Avoid microwaving if you can — it can lead to soggier sprouts. Warm the crema gently before drizzling so it glides over the sprouts; then, as always, Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts right before serving.

FAQs

Can I use frozen Brussels sprouts?

Yes! Just thaw them fully and pat dry before roasting. While fresh delivers the crispiest edges, frozen can still be delicious — especially once you Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts for that signature finish.

Is there a dairy-free alternative to crema?

Definitely. Substitute the sour cream and mayo with plant-based versions, and swap Cotija cheese for a sprinkle of nutritional yeast or your favorite dairy-free cheese. You’ll still get that creamy-tangy finish that makes the dish sing.

What if I don’t have Cotija cheese?

No problem! Feta makes a great substitute because it’s salty and crumbly, or you can use grated Parmesan for a slightly different but equally tasty vibe.

How spicy is this dish?

It’s pleasantly warm rather than fiery. Adjust the chili powder to your preference, or add a pinch of cayenne if you like more heat. The crema also mellows out the spice, especially when you Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts.

Can I prep the crema ahead of time?

Absolutely! The crema can be made up to two days in advance and kept refrigerated. Just give it a stir before using, and then Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts when it’s time to serve.

Final Thoughts

Trust me, this recipe will have everyone coming back for seconds — and maybe even thirds! Don’t be surprised if “Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts” becomes your own kitchen mantra any time you crave something bold, bright, and seriously satisfying. Give it a try and let your taste buds travel south of the border, one crispy, creamy bite at a time.

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