Mexican Street Corn Brussels Sprouts (Printable)
Golden roasted sprouts meet zesty elote flavors in this crispy, creamy side dish ready in 40 minutes.
# What You'll Need:
→ Vegetables
01 - 1 lb Brussels sprouts, trimmed and halved
02 - 1 cup corn kernels, fresh, frozen, or canned
03 - 1 tablespoon olive oil
→ Dressing
04 - 3 tablespoons mayonnaise
05 - 2 tablespoons sour cream
06 - 1 tablespoon fresh lime juice
07 - 1 teaspoon chili powder
08 - ½ teaspoon smoked paprika
09 - ½ teaspoon garlic powder
10 - ¼ teaspoon salt
11 - ¼ teaspoon black pepper
→ Toppings
12 - ¼ cup cotija or feta cheese, crumbled
13 - 2 tablespoons fresh cilantro, chopped
14 - 1 tablespoon scallions, thinly sliced
15 - Extra chili powder and lime wedges for serving
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss halved Brussels sprouts and corn kernels with olive oil, salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 20 to 25 minutes, stirring halfway through, until Brussels sprouts are golden and crispy and corn is lightly charred.
04 - Meanwhile, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder in a large bowl until smooth.
05 - When the vegetables are done roasting, add them to the bowl with the dressing and toss until well coated.
06 - Transfer to a serving platter. Top with crumbled cotija or feta, chopped cilantro, scallions, and a dusting of extra chili powder. Serve with lime wedges.
# Expert Advice:
01 -
- The way creamy tangy dressing clings to crispy sprouts edges creates that perfect bite every time
- It transforms ordinary Brussels sprouts into the kind of side dish that actually steals the show
02 -
- Crowding the baking sheet will steam your sprouts instead of roasting them—use two sheets if needed
- Let the vegetables cool for just 2 minutes before tossing with dressing so the sauce clings instead of sliding off
03 -
- Watch your sprouts closely in the last 5 minutes—some ovens run hot and you want char not ash
- A squeeze of fresh lime right before serving brightens everything back up after roasting