Mexican Street Corn Brussels Sprouts

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Ever find yourself standing in the kitchen, craving the bold, smoky-sweet flavors of Mexican street corn, but also wanting something a little greener, crunchier, and, let’s be honest… easier on the carb count? Enter my Mexican Street Corn Brussels Sprouts — the perfect marriage of street-food joy and veggie power.

Trust me, friends: if you’ve ever wrinkled your nose at Brussels sprouts, this recipe might just be your redemption story. It’s quick, dazzlingly flavorful, and perfect for busy weeknights or impressing your guests at your next gathering. Let’s bring some street-food magic right into your kitchen!

Why You’ll Love This Mexican Street Corn Brussels Sprouts

Let’s be real — plain Brussels sprouts can sometimes feel like a chore. But toss them with smoky spices, roast them until they’re crispy and caramelized, then slather them in a creamy, tangy sauce reminiscent of Mexican street corn, and suddenly you’ve got a side dish people fight over.

Flavor-packed: Smoky, spicy, tangy, and cheesy — every bite is a fiesta.
Quick & easy: Ready in about 30 minutes, perfect for busy days.
Versatile: A fantastic side, appetizer, or even a light veggie main dish.
Crowd-pleaser: Even the veggie skeptics will ask for seconds.

Ingredients for Mexican Street Corn Brussels Sprouts

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

How to Make Mexican Street Corn Brussels Sprouts

1. Roast the Brussels Sprouts

Preheat your oven to 400°F (200°C).
Prep the sprouts: Trim the Brussels sprouts and slice them in half. Toss them in a big bowl with olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper until evenly coated.
Roast away: Spread them in a single layer on a baking sheet. Roast for 30-35 minutes, stirring halfway through, until the edges are golden and crispy.

Pro Tip: If you want them extra crispy, don’t crowd the pan! Give those sprouts some space so they roast instead of steam.

2. Make the Crema

In a small bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, garlic powder, and a pinch of salt.
Taste and adjust — add a bit more lime juice for brightness or a dash more chili powder if you’re feeling spicy.

3. Assemble the Dish

Drizzle generously: Once the Brussels sprouts are roasted and gloriously crisp, transfer them to a serving dish and drizzle the crema over the top.
Add the magic: Sprinkle with crumbled cotija cheese, chopped cilantro, and finish with a squeeze of fresh lime juice.

4. Serve

Serve these beauties immediately, with extra lime wedges on the side for anyone who loves that extra citrus kick.

Aneta’s Kitchen Story

Funny story — I first tested this Mexican Street Corn Brussels Sprouts recipe for a family barbecue, thinking, “This might be a hard sell.” My kids took one bite, and suddenly, the chicken was being ignored in favor of the sprouts. I’m not saying it started a minor dinnertime rivalry…but let’s just say the sprouts won that night.

Tips for Perfect Mexican Street Corn Brussels Sprouts

Make it spicier: Add a pinch of cayenne or hot sauce to the crema for a little extra heat.
Use fresh lime juice: The bottled stuff just can’t compete with the bright, fresh flavor of real limes.
Cotija substitute: Can’t find cotija? Crumbled feta or Parmesan works in a pinch!
Air fryer option: Short on time? Pop the sprouts in the air fryer at 375°F for about 15-18 minutes, shaking halfway through.

And don’t stress if your crema looks a bit thick—it’ll melt beautifully over the hot sprouts.

Mexican Street Corn Brussels Sprouts roasted with corn, cotija cheese, and fresh herbs on a dark plate. — Crispy and flavorful Mexican Street Corn Brussels Sprouts topped with cotija cheese and fresh cilantro.

FAQs About Mexican Street Corn Brussels Sprouts

Can I make Mexican Street Corn Brussels Sprouts ahead of time?

Sort of! You can roast the sprouts earlier in the day and reheat them in the oven. Add the crema and toppings right before serving for the best texture.

What can I use instead of cotija cheese?

If cotija is hard to find, feta or grated Parmesan cheese are good substitutes. They both bring a salty, savory vibe that pairs perfectly with the crema.

How should I store leftovers?

Store leftover Mexican Street Corn Brussels Sprouts in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer to get the crisp back.

Bring the Fiesta Home

If you’ve been searching for a way to make Brussels sprouts the star of your table, these Mexican Street Corn Brussels Sprouts are your ticket to veggie heaven. Smoky, creamy, cheesy, and loaded with bright flavors, they’ll make your kitchen smell like a street-food stand in the best possible way.

So preheat that oven, grab your sprouts, and let’s make magic happen. Happy cooking, friends — and may your Brussels sprouts always be crispy!

Explore More Delicious Recipes

If you loved these Mexican Street Corn Brussels Sprouts, you might enjoy exploring other vibrant flavors and dishes on Chicken Magic Recipes:

For another Mexican-inspired side that’s sure to wow your guests, check out this refreshing and colorful Beet Salad with Feta, Cucumbers and Dill.
Keep the fiesta going with a crunchy, crowd-pleasing Fritos Chili Cheese Salad — perfect for potlucks or game day spreads.
Craving a hearty Tex-Mex dinner? Don’t miss these flavorful Tex-Mex Chicken and Zucchini for an easy one-pan meal.
Or dive into classic street-food vibes with these tasty Mexican Rotisserie Chicken Tostadas for a quick weeknight dinner bursting with flavor.

There’s a whole world of deliciousness waiting for you to discover — happy cooking!