Pin it Transform humble Brussels sprouts into a vibrant Mexican street corn experience with this easy recipe. Roasted until golden and crisp, then tossed in a creamy, tangy sauce made with mayonnaise, sour cream, garlic, and lime. Topped with crumbled cotija cheese, fresh cilantro, and a sprinkle of chili powder for authentic flavor. This vegetarian dish comes together in under 40 minutes and makes a perfect side or satisfying main.
The smell of street corn in Mexico City hit me like a warm embrace. That sweet, smoky corn slathered in crema and dusted with chili became my obsession. Years later, I found myself staring at a bag of Brussels sprouts, wondering if I could capture that magic.
My roommate walked in while I was testing this recipe, her nose wrinkling at the mention of Brussels sprouts. One bite later and she was literally eating them straight from the baking sheet. Now she requests them every taco night.
Ingredients
- Brussels sprouts: These humble vegetables transform in the oven, developing nutty sweetness and irresistible crunch
- Frozen corn: Thawed and roasted alongside the sprouts, it adds those charred, sweet kernels that make it feel authentic
- Mayonnaise and sour cream: This combo creates the perfect velvety base that clings to every nook and cranny
- Smoked paprika and chili powder: These bring that signature street corn warmth and depth
- Cotija cheese: Salty and crumbly, it is the essential finishing touch that makes everything sing
- Fresh lime: Both zest and juice cut through the richness, brightening each bite
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment paper for easy cleanup
- Prep the vegetables:
- Trim and halve the Brussels sprouts, then thaw the corn if you haven't already
- Season and spread:
- Toss everything with olive oil, salt, and pepper, then arrange in a single layer without overcrowding
- Roast until golden:
- Bake for 20 to 25 minutes, flipping halfway, until the sprouts are caramelized and the corn has those perfect charred spots
- Whisk the sauce:
- While the vegetables roast, mix the mayonnaise, sour cream, garlic, smoked paprika, chili powder, lime zest, and lime juice until smooth
- Bring it together:
- Transfer the roasted vegetables to a large bowl, drizzle with the sauce, and toss gently until everything is coated
- Finish with flair:
- Sprinkle with crumbled cotija cheese, fresh cilantro, and an extra dusting of chili powder, then serve with lime wedges
Pin it This dish has become my go-to for potlucks because it vanishes within minutes. People are always surprised when I tell them it's Brussels sprouts.
Making It Your Own
Swap in vegan mayo and sour cream with nutritional yeast instead of cotija for a plant-based version that still hits all the right notes. Add diced jalapeño or a splash of hot sauce if you crave more heat.
Serving Suggestions
This works beautifully as a side for grilled chicken or steak. I have also used it as a filling for soft tacos with a little extra avocado on top.
Storage and Reheating
Keep leftovers in an airtight container for up to three days. The sprouts will lose some crunch but the flavors actually develop and deepen.
- Reheat in a 350°F oven for about 10 minutes to restore some crispiness
- Avoid the microwave unless you enjoy mushy vegetables
- Serve with fresh lime wedges to brighten up reheated portions
Pin it Every time I make this, I am transported back to that street corner in Mexico City. Good food really does spark the best memories.
Recipe Questions & Answers
- → Can I make this dish vegan?
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Yes! Simply substitute vegan mayonnaise and vegan sour cream for the dairy versions, and use a plant-based cheese alternative for the cotija. The flavors will still be delicious and authentic.
- → What's the best way to roast Brussels sprouts?
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Roast at high heat (425°F) for 20-25 minutes, stirring halfway through. This ensures they develop crispy edges while remaining tender inside. Make sure they're in a single layer for even cooking.
- → How long does this dish stay fresh?
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The roasted Brussels sprouts will keep in the refrigerator for 3-4 days. The sauce can be made ahead and stored separately. Reheat gently before serving for best texture.
- → Can I add extra heat to this dish?
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Absolutely! Add diced jalapeño to the sauce or a dash of hot sauce for more spice. You can also increase the chili powder for a spicier version.
- → What sides pair well with this dish?
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This works beautifully with grilled meats, as a taco filling, or alongside rice and beans. It's also great with tortilla chips for a fun appetizer-style presentation.
