Think street corn meets roasted Brussels sprouts in the most irresistible way. These Mexican Street Corn Brussels Sprouts are crispy on the outside, tender on the inside, and drenched in zesty crema, salty cotija cheese, and a hit of lime. Inspired by elote, this vibrant side dish takes everything you love about Mexican street corn and gives it a veggie-forward twist.

Whether you’re looking for a fun way to serve Brussels sprouts at your next dinner party or just want to shake up your weeknight veggie routine, this dish is bold, creamy, and full of texture. You won’t believe how quickly it disappears off the plate.

Mexican Street Corn Brussels Sprouts

Why you’ll love this recipe

This recipe is an explosion of flavor and texture. You’ve got caramelized, crispy roasted Brussels sprouts layered with smoky spices and topped with a creamy lime-chili sauce that’s just tangy enough to balance it all out. The cotija cheese adds saltiness, the cilantro brings a fresh finish, and the lime juice ties it together with a bright citrusy pop. It’s the kind of side dish that steals the show—and it happens to be incredibly easy to make.

Ingredients

(tip: you’ll find the full ingredients and measurements in the recipe card below)

For the Brussels Sprouts:
1 lb Brussels sprouts, trimmed and halved
2 tablespoons olive oil
½ teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon garlic powder
Salt and pepper to taste

For the Crema:
½ cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon garlic powder
Pinch of salt

For the Toppings:
¼ cup cotija cheese, crumbled
1 tablespoon fresh cilantro, chopped
Lime wedges for serving

Instructions

Preheat your oven to 400°F (200°C).
In a mixing bowl, toss the halved Brussels sprouts with olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper.
Spread the Brussels sprouts out in a single layer on a baking sheet. Roast for 30 to 35 minutes, stirring halfway through, until crispy and browned on the edges.
While the sprouts roast, whisk together the sour cream, mayonnaise, lime juice, chili powder, garlic powder, and a pinch of salt in a small bowl. Taste and adjust seasoning if needed.
Once the Brussels sprouts are golden and tender, transfer to a serving dish.
Drizzle the crema generously over the roasted sprouts.
Sprinkle with crumbled cotija cheese, chopped cilantro, and squeeze fresh lime juice over the top.
Serve immediately with extra lime wedges on the side.

Variations

Swap cotija cheese with feta if you can’t find it.
Use Greek yogurt in place of sour cream for a protein-packed twist.
Add grilled corn kernels for even more elote vibes.
Spice it up with a dash of hot sauce or diced jalapeños in the crema.
Make it vegan by using plant-based sour cream, mayo, and vegan cheese.

Heating and Storage

To store: Let leftovers cool completely and store in an airtight container in the fridge for up to 3 days.
To reheat: Use the oven at 375°F to re-crisp the sprouts, or heat in a skillet on medium heat. Add crema and toppings after reheating.
Not ideal for freezing: The texture of Brussels sprouts and crema won’t hold up well after thawing.

Frequently Asked Questions

Can I make this dish ahead of time?

You can roast the Brussels sprouts ahead and store them in the fridge. When ready to serve, reheat and then add the crema and toppings.

What can I use instead of cotija cheese?

Feta cheese is a great substitute with a similar salty flavor and crumbly texture.

How spicy is this recipe?

It’s mild to moderately spiced. You can increase the chili powder or add hot sauce for more heat.

Can I air fry the Brussels sprouts instead of roasting?

Yes, air fry at 375°F for 15–18 minutes, shaking halfway through, until crispy.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free.

Can I add corn to this recipe?

Definitely. Roasted or grilled corn adds extra sweetness and makes it even more like traditional Mexican street corn.

What’s the best way to get crispy Brussels sprouts?

Make sure they’re dry before roasting, don’t overcrowd the pan, and roast them cut-side down.

Can I use frozen Brussels sprouts?

Fresh is best for texture, but if using frozen, thaw and dry them thoroughly before roasting.

How do I store leftover crema?

Store any leftover crema in an airtight container in the fridge for up to 3 days. It’s great on tacos or grilled veggies.

What’s a good main dish to serve with this?

These pair well with grilled chicken, tacos, steak, or even a veggie burrito bowl.

Conclusion

Mexican Street Corn Brussels Sprouts are the perfect fusion of bold flavor and wholesome ingredients. They turn a classic veggie into a flavor-packed dish that’s anything but boring. With minimal prep and maximum taste, they’re destined to become a regular part of your dinner rotation—or the side that everyone talks about at your next get-together.