Growing up in a Mexican-American household, the aroma of roasted corn and spices always filled the air during the summer months. One of my favorite memories is watching my abuela carefully grill the cobs, then slathering them with a tangy lime crema and a generous dusting of cotija cheese and chili powder. The combination of sweet, savory, and smoky flavors was simply irresistible.
As I got older, I started experimenting with different ways to capture those same incredible Mexican street corn flavors. That’s when I discovered the magic of Mexican Street Corn Brussels Sprouts. By tossing roasted brussels sprouts with a creamy, zesty sauce and all the classic toppings, I was able to recreate the beloved street food experience in a healthy, veggie-packed dish. It quickly became a staple in my household, and I know it’ll do the same for you.
Why This Mexican Street Corn Brussels Sprouts Recipe Will Become Your Go-To
The Secret Behind Perfect Mexican Street Corn Brussels Sprouts
What makes this Mexican Street Corn Brussels Sprouts recipe so special is the perfect balance of textures and flavors. The brussels sprouts get deliciously crispy on the outside while remaining tender on the inside, providing a wonderful contrast to the creamy, tangy sauce. And by incorporating all the classic Mexican street corn toppings – lime, cotija cheese, chili powder – you get that authentic, crave-worthy taste in every bite. It’s a simple dish that packs a serious flavor punch.
Essential Ingredients You’ll Need
- Brussels sprouts – Look for fresh, firm brussels sprouts that are a vibrant green color.
- Lime – You’ll need both the juice and zest of one lime to add that essential brightness.
- Mayonnaise – The base of the creamy sauce that coats the brussels sprouts.
- Cotija cheese – This salty, crumbly Mexican cheese is the perfect finishing touch.
- Chili powder – Sprinkle on some heat and smoky flavor.
- Garlic – Minced garlic adds depth and savory notes.
- Salt and pepper – To season everything to perfection.
Step-by-Step Mexican Street Corn Brussels Sprouts Instructions
Preparing Your Mexican Street Corn Brussels Sprouts
This Mexican Street Corn Brussels Sprouts recipe comes together quickly, with just 10 minutes of prep and 20 minutes of cooking time. You’ll need a large baking sheet and a mixing bowl to make it all happen. Let’s get started!
1- Preheat your oven to 400°F (200°C). Trim the brussels sprouts and cut any larger ones in half, so they’re all roughly the same size.
2- Spread the brussels sprouts out in a single layer on your prepared baking sheet. Drizzle with olive oil and season generously with salt and pepper. Toss to coat.
3- Roast the brussels sprouts for 18-20 minutes, tossing halfway, until they’re tender and crispy on the edges.
4- While the brussels sprouts are roasting, prepare the creamy sauce. In a small bowl, whisk together the mayonnaise, lime juice, lime zest, minced garlic, and a pinch of salt and pepper.
5- Once the brussels sprouts are done, transfer them to a large mixing bowl. Pour the creamy sauce over top and toss to fully coat the sprouts.
6- Transfer the dressed Mexican Street Corn Brussels Sprouts to a serving dish and sprinkle with the crumbled cotija cheese and chili powder. Serve hot and enjoy!
Pro Tips for Success
The key to perfectly crispy Mexican Street Corn Brussels Sprouts is to make sure they’re in a single layer on the baking sheet. If they’re crowded, they’ll steam instead of roast.
To get that signature street corn flavor, don’t skimp on the lime juice and zest in the sauce. It really makes all the difference.
For extra color and texture, you can sprinkle on some chopped fresh cilantro or sliced green onions before serving.
Serving and Storing Your Mexican Street Corn Brussels Sprouts
Perfect Pairings for Mexican Street Corn Brussels Sprouts
These Mexican Street Corn Brussels Sprouts make a fantastic side dish for grilled meats, tacos, or burritos. They also work wonderfully as a standalone vegetarian main course. Try pairing them with a crisp, refreshing Mexican beer or a zesty lime margarita for the ultimate meal.
Storage and Make-Ahead Tips
Leftover Mexican Street Corn Brussels Sprouts can be stored in an airtight container in the fridge for up to 4 days. They reheat beautifully in the oven or microwave.
For meal prep, you can roast the brussels sprouts in advance and keep them refrigerated. Then, simply make the creamy sauce and assemble everything when you’re ready to serve.
Variations and Dietary Adaptations for Mexican Street Corn Brussels Sprouts
Creative Mexican Street Corn Brussels Sprouts Variations
Want to mix things up? Try swapping in different types of cheese, like queso fresco or shredded Monterey Jack. You can also use a blend of cheeses for added complexity.
For a heartier dish, toss in some cooked chicken or crumbled bacon.
And to make it a complete meal, serve the Mexican Street Corn Brussels Sprouts over a bed of quinoa or brown rice.
Making Mexican Street Corn Brussels Sprouts Diet-Friendly
To make this recipe gluten-free, simply use a gluten-free mayonnaise.
For a vegan version, substitute the mayonnaise with a plant-based alternative, like cashew cream or tahini-based sauce. And use a dairy-free “cheese” topping.
Those watching their carb intake can enjoy this dish as-is, as the brussels sprouts provide a low-carb, veggie-based base.
Frequently Asked Questions
Q: Can I use frozen brussels sprouts instead of fresh?
A: You can, but the texture won’t be quite as crispy. Frozen brussels sprouts tend to release more moisture when roasted. If using frozen, be sure to pat them dry thoroughly before tossing with oil and roasting.
Q: How can I make this recipe spicier?
A: For an extra kick of heat, try adding a finely diced jalapeño or serrano pepper to the creamy sauce. You can also increase the amount of chili powder sprinkled on top.
Q: Can I make this dish ahead of time?
A: Absolutely! The brussels sprouts can be roasted and the sauce made a day in advance. Simply toss everything together right before serving. The flavors will actually intensify as it sits.
Q: What’s the best way to reheat leftovers?
A: For best results, reheat the Mexican Street Corn Brussels Sprouts in a 400°F oven for 5-10 minutes, until warmed through and crispy on the edges again. You can also reheat individual portions in the microwave.
Q: Help! My brussels sprouts didn’t get crispy. What went wrong?
A: Make sure your oven is fully preheated and that the brussels sprouts are in a single layer on the baking sheet. Crowding the pan will cause them to steam rather than roast. You can also try tossing them halfway through cooking to promote even browning.
Heavenly Mexican Street Corn Brussels Sprouts
- Total Time: 30
- Yield: 4
- Diet: Vegetarian
Description
Indulge in the unbeatable flavor of these Mexican Street Corn Brussels Sprouts – a quick, easy, and delectable side dish that’s sure to delight. Roasted brussels sprouts are tossed in a creamy, cheesy sauce and topped with zesty lime and fresh cilantro for a winning combination of textures and tastes.
Ingredients
– 1 lb brussels sprouts, trimmed and halved
– 2 tbsp olive oil
– 1/2 cup crumbled cotija cheese
– 2 tbsp mayonnaise
– 1 tbsp lime juice
– 1 tsp chili powder
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions
1. – Preheat oven to 400°F. Toss the brussels sprouts with olive oil, salt, and pepper on a baking sheet.
2. – Roast for 15-20 minutes, or until sprouts are tender and lightly charred.
3. – In a bowl, mix together the cotija cheese, mayonnaise, lime juice, and chili powder.
4. – Add the roasted brussels sprouts and toss to coat evenly in the creamy sauce.
5. – Garnish with fresh chopped cilantro.
6. – Serve hot and enjoy!
Notes
For a creamier sauce, add an extra tablespoon of mayonnaise. You can also experiment with different cheese varieties like queso fresco or feta. Leftover brussels sprouts can be stored in the fridge for up to 4 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Conclusion
Mexican Street Corn Brussels Sprouts are truly a revelation – they take the beloved flavors of elote (Mexican street corn) and transform them into a healthy, veggie-packed dish that’s bursting with texture and flavor. I know this recipe is going to become a new go-to in your household, just like it has in mine. So what are you waiting for? Grab those brussels sprouts and get roasting! And be sure to let me know how your Mexican Street Corn Brussels Sprouts turn out in the comments below.