Mexican Street Corn Brussels

If you love bold flavors and crave dishes that surprise you with every bite, this Mexican Street Corn Brussels Sprouts recipe will fast become your new obsession. These golden, crispy roasted sprouts get a makeover inspired by popular elote, then come alive once you Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts, shower them with crumbled cotija, and finish with a flurry of herbs and a squirt of lime for pure vibrant magic. It’s the kind of side dish that can easily steal the show—and keep hungry hands reaching for seconds (and thirds)!

Ingredients You’ll Need

This recipe calls for ingredients you probably already have on hand, but each one is vital for building layers of flavor, texture, and that irresistible street food finish. Don’t skip a thing: the magic happens when they’re all together on your plate!

• Brussels Sprouts: A nutrient-packed vegetable that roasts up gorgeously golden and crispy at the edges, forming the perfect “canvas” for the crema.
• Olive Oil: Helps the spices cling and gives those sprouts an irresistible char.
• Smoked Paprika: Brings out a deeply smoky, almost barbecue-like note to wake up the whole dish.
• Chili Powder: Injects warmth and a hint of heat, true to Mexican street food style.
• Garlic Powder: For that essential layer of earthiness that complements the sprouts beautifully.
• Salt and Pepper: Makes the flavors pop and keeps the seasoning perfectly balanced.
• Sour Cream: The tangy base for our crema, lending coolness to contrast the spiced sprouts.
• Mayonnaise: Rounds out the crema’s richness and ensures maximum creaminess.
• Lime Juice: Gives a fresh, citrusy zing that cuts through the richness.
• Cotija Cheese: A must-have for authentic Mexican flavor; it’s salty, crumbly, and delicious.
• Fresh Cilantro: Adds brightness and a final pop of green color.
• Lime Wedges: The finishing touch for squeezing over the top right before serving—absolutely essential!

How to Make Mexican Street Corn Brussels

Step 1: Roast the Brussels Sprouts

Preheat your oven to 400°F (200°C) to get things nice and hot—that’s the secret to those cherished crispy edges. Slice your Brussels sprouts in half, toss them in olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper until every piece is speckled and glossy. Spread them out on a baking sheet in a single layer for the best caramelization, and roast for 30 to 35 minutes, stirring halfway through to ensure even browning.

Step 2: Make the Crema

While your sprouts roast, whip up the creamy, zesty sauce. In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, garlic powder, and a pinch of salt. Trust your taste buds: now’s the time to tweak with a dash more lime or chili powder, depending on how punchy you like it. The goal? A luscious crema you can’t help but dip into—get ready to Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts.

Step 3: Assemble the Dish

When the sprouts are crisp and golden, slide them onto your serving platter. Here’s where the magic happens: Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts, letting that luscious sauce seep into every nook. Finish with a generous shower of cotija cheese, a sprinkle of fresh cilantro, and plenty of fresh lime juice to create layers of bright flavor with every bite.

Step 4: Serve

Your Brussels sprouts are officially dressed up and ready! Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts if you want even more drama as you bring them to the table. Serve immediately—these are at their absolute best while hot, creamy, and crunchy, with extra lime wedges on the side for good measure.

How to Serve Mexican Street Corn Brussels

Garnishes

Classic toppings, like a final dusting of cotija cheese and vibrant fresh cilantro, make this dish irresistibly colorful. Don’t hold back with the lime, either—a little extra squeeze right before eating brightens each bite. The pièce de résistance? Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts one last time for that just-made look that invites everyone to dig in.

Side Dishes

These sprouts are a dream with all kinds of mains. Serve alongside tacos, grilled chicken, or spicy shrimp for a festive plate. They’re also outstanding as a taco filling or over rice, with beans on the side. Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts to make any spread look (and taste) extra special.

Creative Ways to Present

If you want to get playful, serve your roasted Brussels sprouts in little street food cups with toothpicks, or spoon onto warm tortillas for fun taco-style appetizers. Don’t forget: Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts for an eye-popping flourish every time.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, cool them to room temperature, then store in an airtight container in the fridge. They’ll keep well for 3 to 4 days without losing too much of their beloved crunch. Hold back on the toppings until you’re ready to reheat and Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts so everything tastes fresh.

Freezing

While roasted Brussels sprouts can technically be frozen, their texture softens after thawing, so they’re best when enjoyed fresh. If you do freeze, keep them plain—hold the cotija and crema for after reheating. When you’re ready to serve, reheat and then Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts to bring them back to life.

Reheating

For best results, warm leftovers in a hot oven (about 375°F) until the edges crisp up again. Microwaving works in a pinch, but won’t restore the crunch. Once hot, Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts and add fresh toppings just before serving.

FAQs

Can I make this dish dairy-free?

Absolutely! Swap sour cream and mayonnaise for their plant-based alternatives, and use a vegan cheese in place of cotija. The flavors will still sing, and you can easily Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts using your favorite dairy-free rendition.

What’s the best way to trim Brussels sprouts?

Simply cut off the tough stem end and pull away any wilted or yellowed outer leaves. Halve each sprout for optimal roasting, so each bite soaks up the crema and gets deliciously crispy edges.

Is there a substitute for cotija cheese?

If you can’t find cotija, feta is a great stand-in. It has a similar crumbly texture and salty flavor that really works when you Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts.

Can I add other vegetables to this dish?

Definitely! Roasted corn kernels, red bell pepper, or even a few jalapeño slices can be tossed in with the Brussels sprouts. More veggies mean more color and excitement in every bite—just remember to Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts for maximum flavor.

How spicy is this recipe?

It’s more smoky and zesty than truly spicy, thanks to the balance of chili powder, lime, and crema. Want extra heat? Add a sprinkle of cayenne, diced jalapeño, or hot sauce before you Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts.

Final Thoughts

This Mexican Street Corn Brussels Sprouts recipe is pure happiness on a plate—vivid, festive, and addictively delicious. If you haven’t tried it yet, gather your ingredients and Top with Crema: Once the Brussels sprouts are roasted, drizzle the crema generously over the sprouts. You won’t regret it, and your guests will rave!

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