The vibrant colors and irresistible aromas wafting from the kitchen called to me, instantly transporting me to the bustling streets of Mexico where street vendors expertly serve elote. Inspired by the zest of this classic dish, I decided to create a delightful twist that features Mexican Street Corn Brussels Sprouts. These golden brown sprouts, roasted to perfection, are elevated by sweet corn and drizzled with a creamy, zesty sauce that’s sure to make your taste buds dance. Not only are these Brussels sprouts quick to prepare—under 45 minutes from start to finish—but they also offer a delicious, vegetarian option that’s customizable to suit your palate. With their satisfying crunch and bold flavors, you’ll find they’re the perfect addition to any meal or gathering. Curious how to bring this vibrant dish to life in your own kitchen? Let’s dive in!
Why Are These Brussels Sprouts Irresistible?
Vibrant Flavor Explosion: This dish harmoniously blends sweet corn and crispy Brussels sprouts, creating an irresistible flavor journey that excites the palate.
Quick and Easy: Perfect for busy weeknights, this recipe takes less than 45 minutes from prep to table—ideal for anyone tired of fast food.
Customizable Dish: Whether you want to add spicy jalapeños or swap out cotija cheese for feta, feel free to make it your own!
Crowd-Pleaser: Whether served alongside grilled meats or as a stand-alone appetizer, these sprouts are bound to steal the show at your next gathering.
Healthful Goodness: Packed with fiber and vitamins, they serve up delicious nutrition, making them a smart addition to any meal plan.
Mexican Street Corn Brussels Sprouts Ingredients
For the Roasted Sprouts
- Brussels sprouts – Trim and halve for even cooking and to ensure a crispy exterior.
- Olive oil – Adds richness and helps achieve that perfect crispy finish; avocado oil can be a great substitute.
- Chili powder – Enhances the dish with a spicy kick; consider using ancho chili powder for a milder option.
- Smoked paprika – Infuses a smoky aroma into the sprouts; regular paprika works if you prefer a lighter flavor.
- Salt and pepper – Essential seasonings to bring out the flavors; adjust according to your preference.
For the Corn
- Corn kernels – Offers a sweet crunch that complements the sprouts; fresh, frozen, or canned corn can be used.
For the Creamy Sauce
- Mayonnaise – Serves as the base for a creamy sauce; you can substitute Greek yogurt for a lighter version.
- Lime juice – Brightens the dish with freshness and acidity, balancing the richness of the sauce.
- Garlic powder – Adds a savory depth; fresh garlic may be used for a bolder flavor.
For the Topping
- Cotija cheese – Provides a creamy, tangy finish; feel free to use feta cheese if you want a similar taste.
- Cilantro – Enhances freshness and adds vibrant color; parsley can stand in for a milder flavor.
- Lime wedges – Serve with these for an extra zesty kick that ties everything together.
Get ready to elevate your meal with these Mexican Street Corn Brussels Sprouts, and don’t forget to explore your own variations!
Step‑by‑Step Instructions for Mexican Street Corn Brussels Sprouts
Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C). This high temperature is key to achieving beautifully crispy Brussels sprouts. While the oven heats, gather your baking sheet, ensuring it’s ready for the sprout goodness to come.
Step 2: Prepare the Brussels Sprouts
Next, take your Brussels sprouts and trim off the stem ends, then halve them for even cooking. As you do this, check for any yellow or wilted leaves; pluck those away to ensure your sprouts roast perfectly. These freshly prepared sprouts will serve as the delectable base for your Mexican Street Corn dish.
Step 3: Season the Sprouts
In a large bowl, combine the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper. Toss everything together until the sprouts are evenly coated in the seasoning blend. This step maximizes flavor and prepares them for roasting to a glorious golden brown.
Step 4: Roast the Brussels Sprouts
Spread the seasoned Brussels sprouts on the baking sheet in a single layer, making sure not to overcrowd them. Pop the sheet into the oven and roast for 20-25 minutes. Halfway through, give them a good stir; they’re done when browned and crispy on the outside while remaining tender inside.
Step 5: Cook the Corn
While the sprouts roast, heat a skillet over medium heat, then add your corn kernels—fresh, frozen, or canned. Sauté the corn for about 5-7 minutes, stirring occasionally until it’s slightly charred and fragrant. This caramelization enhances the sweetness, creating a delightful contrast in your Mexican Street Corn Brussels Sprouts.
Step 6: Prepare the Creamy Sauce
In a separate bowl, combine mayonnaise, lime juice, garlic powder, and a pinch of salt. Whisk the ingredients together until smooth and well-blended. This creamy sauce will add a zesty richness that elevates the flavors of your roasted sprouts and corn.
Step 7: Combine & Serve
Once everything is ready, combine the roasted Brussels sprouts with the sautéed corn in a large serving bowl. Drizzle your creamy sauce over the mixture and give it a gentle toss to coat evenly. Top with crumbled cotija cheese and freshly chopped cilantro for a burst of flavor and color, and don’t forget to add lime wedges for serving!
Expert Tips for Mexican Street Corn Brussels Sprouts
- Even Roasting: Ensure Brussels sprouts are spread out on the baking sheet; overcrowding leads to steaming rather than crisping.
- Adjust Spice Levels: Taste as you go! Modify the amount of chili powder to suit your personal preference for heat in the Mexican Street Corn Brussels Sprouts.
- Fresh is Best: Use fresh corn when possible for a juicy, sweet bite. If using canned, make sure to rinse and drain it well before cooking.
- Crispiness Check: Roast until the sprouts are a rich golden brown; keep an eye on them to avoid overcooking and losing that delightful crunch.
- Zesty Finish: Serving with extra lime wedges enhances the overall flavor—don’t skip this step for that bright, tangy kick!
How to Store and Freeze Mexican Street Corn Brussels Sprouts
Fridge: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy them cold as a salad topping or reheated.
Freezer: For longer storage, place cooled Brussels sprouts in a freezer-friendly container or bag. They can last up to 2 months in the freezer.
Reheating: To maintain crispiness, reheat in the oven at 350°F (175°C) for about 10-15 minutes, allowing them to regain their crunch.
Wrap Before Freezing: If using a freezer bag, remove as much air as possible before sealing to prevent freezer burn on your Mexican Street Corn Brussels Sprouts.
Mexican Street Corn Brussels Sprouts Variations
Feel free to make this delightful dish your own with these fun and tasty variations!
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Cauliflower Instead: Swap Brussels sprouts for cauliflower for a different texture that’s equally delicious and crispy.
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More Veggies: Toss in diced zucchini or bell peppers for added color and nutrients. A vegetable medley can create an even more vibrant dish.
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Spicy Kick: Add diced jalapeños or chipotle peppers for a fiery twist that elevates the heat levels. You’ll love the extra zing!
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Creamy Twist: Substitute the mayonnaise in the sauce with avocado for a rich, dairy-free alternative that brings a creamy texture.
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Fresh Herbs: Enhance the flavor by adding fresh basil or green onions in place of cilantro. They’ll bring a unique zing to the dish!
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Nutty Finish: Sprinkle toasted pepitas or walnuts on top for a satisfying crunch and a boost of healthy fats. You’ll enjoy the extra layer of texture!
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Cheese Variations: Try using a different cheese, like goat cheese or mozzarella, for a fresh take on the toppings. Each brings its own character to the dish.
And for even more inspiration, consider pairing these Brussels sprouts with my tangy Maple Brussels Sprouts or serving them alongside a hearty Street Corn Chicken for a meal that celebrates flavor!
Make Ahead Options
These Mexican Street Corn Brussels Sprouts are perfect for meal prep enthusiasts! You can prepare the Brussels sprouts and season them up to 24 hours in advance; simply store them in an airtight container in the refrigerator to retain their flavor and freshness. The corn can also be sautéed ahead of time and refrigerated for up to 3 days. To maintain the sprouts’ crispiness when you’re ready to cook, roast them directly from the refrigerator. Once roasted, just combine with the sautéed corn, drizzle with the creamy sauce, and top with cotija cheese and cilantro, ensuring you have a delicious dish ready in no time, perfect for busy weeknights.
What to Serve with Mexican Street Corn Brussels Sprouts
Transform your dining experience into a fiesta of flavors with these delicious Brussels sprouts at your side.
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Grilled Chicken: Juicy, smoky grilled chicken complements the zesty profile of the sprouts beautifully. The slight char on the chicken matches the roasted allure of the dish, creating a perfect harmony of tastes.
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Avocado and Tomato Salad: Bright, fresh, and creamy, this salad adds refreshing contrast to the sprout’s crispiness. The vibrant flavors enhance the overall meal, inviting everyone to dig in.
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Spicy Quinoa: The nuttiness of quinoa with a hint of spice pairs wonderfully with the rich flavors of the Mexican Street Corn Brussels Sprouts. This hearty option also elevates your protein intake!
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Cornbread: Soft and buttery cornbread offers a delightful textural contrast, while its subtle sweetness complements the savory sprouts beautifully. A slice of cornbread can turn your meal into a more heartwarming experience.
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Black Bean Tacos: The hearty, earthy profile of black beans stuffed into warm corn tortillas adds a satisfying element to the meal. They bring a delicious depth that balances the brightness of the Brussels sprouts.
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Margaritas: To drink, a classic margarita’s sweet and tart flavors serve as the ideal refreshment, enhancing the vibrant tastes of your dish. It’s a perfect match for any celebration!
Indulge in these delicious combinations for a memorable meal that celebrates every bite!
Mexican Street Corn Brussels Sprouts Recipe FAQs
How do I choose the best Brussels sprouts?
Absolutely! When selecting Brussels sprouts, look for those that are bright green and firm with dense leaves. Avoid any that have yellowing leaves or dark spots, as this indicates age or spoilage. Ideally, they should feel heavy for their size and have a fresh scent.
How should I store leftover Mexican Street Corn Brussels Sprouts?
For optimal freshness, keep leftovers in an airtight container in the refrigerator. They should last for up to 3 days. If you want to enjoy them later, simply reheat in the oven to maintain their crispy texture.
Can I freeze Mexican Street Corn Brussels Sprouts?
Yes, you can! To freeze, allow the Brussels sprouts to cool completely after cooking. Then, place them in a freezer-friendly container or bag, removing as much air as possible to prevent freezer burn. They can last up to 2 months in the freezer. When you’re ready to enjoy, reheat them in the oven at 350°F (175°C) for about 10-15 minutes to restore their crunch.
What if my Brussels sprouts aren’t crispy after roasting?
Very! If your Brussels sprouts aren’t crispy, it could be due to overcrowding on the baking sheet, which causes steaming instead of roasting. Ensure they’re spread out in a single layer, and consider roasting at a higher temperature for the last few minutes. A sprinkle of oil can also help in achieving that coveted crunch.
Are Mexican Street Corn Brussels Sprouts suitable for kids?
Absolutely! These Brussels sprouts offer a fun and flavorful way to introduce veggies to kids. The sweetness from the corn and creaminess of the sauce balance the slight bitterness of the sprouts. You can always adjust the spice level to make it more kid-friendly by reducing the chili powder.
Can I substitute any ingredients for dietary reasons?
Yes! If you want a lighter option, you can replace mayonnaise with Greek yogurt. For a dairy-free version, consider using a cashew cream or a vegan mayo. You can also swap cotija cheese for a dairy-free cheese to suit dietary preferences. The beauty of this recipe lies in its customization!
Mexican Street Corn Brussels Sprouts: A Zesty Flavor Adventure
Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C).
- Trim the Brussels sprouts and halve them for even cooking.
- In a large bowl, combine the halved Brussels sprouts with olive oil, chili powder, smoked paprika, salt, and pepper. Toss until evenly coated.
- Spread the seasoned Brussels sprouts on a baking sheet and roast for 20-25 minutes until browned and crispy.
- While the sprouts roast, heat a skillet over medium heat and add the corn kernels. Sauté for about 5-7 minutes until slightly charred.
- In a separate bowl, whisk together mayonnaise, lime juice, and garlic powder until smooth.
- Combine the roasted Brussels sprouts with the sautéed corn in a large serving bowl. Drizzle with the creamy sauce and toss to coat. Top with cotija cheese and cilantro, and serve with lime wedges.
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