7 Reasons You’ll Love These Mexican Street Corn Brussels Sprouts

If you’re looking for a fresh, vibrant, and healthy twist on your vegetable side dishes, look no further than these Mexican Street Corn Brussels Sprouts. This dish takes the bold flavors of classic Mexican street corn (elote) and pairs them with roasted Brussels sprouts for an unexpected, yet irresistible combination. It’s a side dish that’s healthy, full of flavor, and sure to be a hit at your next family dinner or Mexican-inspired meal.

Whether you’re serving tacos, enchiladas, or fajitas, these Brussels sprouts offer a loaded veggie recipe that brings a punch of flavor and texture. The roasted Brussels sprouts are crisped to perfection, while the sweet corn adds a comforting sweetness that’s balanced by tangy lime, spicy chili powder, and a creamy drizzle of cotija cheese.

Save

What Are Mexican Street Corn Brussels Sprouts?

Mexican Street Corn Brussels Sprouts are a fusion dish combining the flavors of the popular Mexican street food, elote, with the earthy richness of Brussels sprouts. Traditionally, Mexican street corn is roasted corn on the cob smothered in mayonnaise, cotija cheese, lime juice, and chili powder. By pairing this delicious mixture with Brussels sprouts, you create a healthy roasted veggie dish that’s just as addictive and flavorful.

The corn and Brussels sprouts complement each other perfectly, with the Brussels sprouts offering a crispy texture while the corn adds sweetness. The creamy, tangy, and spicy sauce brings the entire dish together, making it a versatile and exciting vegetable side dish for Mexican food or any meal.

Ingredients for This Healthy Roasted Veggie Dish

To make these Mexican Street Corn Brussels Sprouts, you’ll need the following ingredients for 4 servings:

• 1 lb Brussels sprouts, trimmed and halved
• 1 cup frozen or fresh corn kernels
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder (adjust for spice preference)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup crumbled cotija cheese (or feta if preferred)
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice (freshly squeezed)
• 1 tablespoon cilantro, chopped (for garnish)
• Optional: 1 teaspoon hot sauce or a pinch of cayenne pepper for added heat

These ingredients combine the classic flavors of Mexican street corn with the hearty crunch of Brussels sprouts, all drizzled with a creamy, cheesy dressing. For a dairy-free option, swap the cotija cheese for vegan cheese or skip it altogether.

Step-by-Step Instructions for Perfect Mexican Street Corn Brussels Sprouts

Step 1: Preheat Your Oven

Preheat your oven to 400°F (200°C) to ensure it’s nice and hot for roasting the Brussels sprouts. Line a baking sheet with parchment paper or a silicone mat to prevent sticking and ensure an even roast.

Step 2: Prepare the Brussels Sprouts and Corn

Trim the Brussels sprouts by cutting off the tough ends and removing any outer leaves. Slice them in half for even cooking. Spread them out on the baking sheet.

If you’re using frozen corn, thaw it in a microwave or on the stovetop. If you’re using fresh corn, simply cut the kernels off the cob. Add the corn to the baking sheet with the Brussels sprouts.

Step 3: Toss with Olive Oil and Seasoning

Drizzle olive oil over the Brussels sprouts and corn, then sprinkle the smoked paprika, garlic powder, chili powder, salt, and black pepper. Toss everything together to coat the Brussels sprouts and corn evenly.

Step 4: Roast the Vegetables

Place the baking sheet in the preheated oven and roast the Brussels sprouts and corn for 20–25 minutes. Halfway through the roasting time, stir everything to ensure even cooking. The Brussels sprouts should be golden brown and crispy on the edges, while the corn should have a slightly caramelized appearance.

Step 5: Prepare the Creamy Sauce

While the vegetables roast, mix together the mayonnaise, lime juice, and cotija cheese in a small bowl. Taste and adjust the seasoning with more lime juice or salt if needed. If you prefer a spicier kick, add a dash of hot sauce or cayenne pepper to the mix.

Step 6: Assemble and Serve

Once the Brussels sprouts and corn are done, remove them from the oven and drizzle the creamy sauce over the roasted vegetables. Garnish with fresh cilantro and serve warm.

This dish is perfect as a corn veggie side dish to complement your main course. The balance of flavors will elevate any meal, from tacos to grilled meats.

Save

Tips for Perfectly Roasted Brussels Sprouts and Corn

• Evenly cut the Brussels sprouts: Halve them for a quicker roast, and ensure they are all the same size to cook uniformly.
• Don’t overcrowd the pan: Give the Brussels sprouts and corn plenty of space on the baking sheet so they roast evenly. If they’re too crowded, they’ll steam rather than roast.
• Check for doneness: Brussels sprouts should be tender with crispy, caramelized edges. Corn should be lightly browned with some crispy bits.
• For extra crispiness: Broil for 1–2 minutes at the end of roasting, keeping a close eye on them to prevent burning.

Make It Your Own: Variations and Add-ins

While this dish is delicious as is, there are several ways to make it your own:

• Add protein: Toss in grilled chicken or shrimp for a more substantial meal.
• Turn it into a salad: Add mixed greens like arugula or spinach to make it a refreshing salad.
• Try different cheese: Use feta or parmesan for a different cheese flavor.
• Make it spicier: Increase the chili powder or add a chopped jalapeño to the mix.
• Swap the mayonnaise: For a lighter version, use Greek yogurt or a dairy-free mayo substitute.

This dish is super flexible and can be adapted to fit any dietary preferences.

Healthy Mexican Vegetables: Why This Dish Is a Great Addition to Your Meal

This recipe brings together healthy Mexican vegetables like corn and Brussels sprouts in a nutritious and flavorful way. Here’s why this dish is a great addition to your table:

• Brussels sprouts are rich in fiber, vitamin C, and antioxidants. They help improve digestion and contribute to heart health.
• Corn provides a natural sweetness and is a good source of B vitamins, fiber, and antioxidants.
• Cilantro adds a fresh, zesty kick and is known for its detoxifying properties.
• The creamy dressing made with lime and cotija cheese adds richness without being overly heavy.

Together, they make a vegetable side dish that is healthy, delicious, and packed with essential nutrients.

What to Serve With Mexican Street Corn Brussels Sprouts

This dish is perfect with a variety of main courses. Try serving it alongside:

• Tacos: Whether they’re beef, chicken, or veggie tacos, these roasted veggies add a fantastic contrast of flavors and textures.
• Grilled meats: Serve with grilled chicken, pork, or steak for a hearty dinner.
• Fish: The freshness of these roasted veggies pairs beautifully with grilled or pan-seared fish, especially white fish like cod or tilapia.
• Rice: Serve over a bed of rice or quinoa for a filling meal.
• Guacamole and chips: A fun and casual meal pairing, with the roasted veggies as the star.

It’s also a great option for good sides for dinner if you’re hosting a Mexican-themed meal.

How to Store and Reheat Leftovers

Storage:
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F for 10–15 minutes or in a skillet with a drizzle of olive oil.

Freezing:
This dish isn’t ideal for freezing due to the texture of the Brussels sprouts, but the corn can be frozen for later use if needed.

Reheating:
Reheat in a skillet on medium heat, or warm in the oven to get the Brussels sprouts crispy again.

Nutritional Benefits of Corn and Brussels Sprouts

• Brussels sprouts: High in fiber, vitamins C and K, and folate. They support healthy digestion and improve immune function.
• Corn: A good source of antioxidants like lutein, which is beneficial for eye health, and B vitamins for energy production.
• Cilantro and lime: Packed with antioxidants and vitamin C, these ingredients help fight inflammation and support detoxification.

Together, these ingredients create a well-balanced, nutrient-packed side dish that’s perfect for any healthy eating plan.

Common Mistakes to Avoid When Roasting Vegetables

• Overcrowding the pan: This leads to uneven roasting and steaming, so give your veggies plenty of space to roast.
• Not seasoning enough: Vegetables need seasoning to bring out their flavor, so don’t be afraid to add salt, pepper, and other spices.
• Overcooking: Brussels sprouts can turn mushy if left in the oven too long. Keep an eye on them to maintain their crispy texture.

Save

FAQs About Mexican Street Corn Brussels Sprouts and Vegetable Side Dishes for Mexican Food

Can I use frozen Brussels sprouts?
Frozen Brussels sprouts may not work as well for this recipe, as they tend to release too much water. Fresh Brussels sprouts are best for roasting.

Can I add more vegetables?
Absolutely! Try adding bell peppers, zucchini, or even sweet potatoes to make the dish even heartier.

Is this dish gluten-free?
Yes! This recipe is naturally gluten-free, making it perfect for those with dietary restrictions.

How spicy is this dish?
The spice level is moderate, thanks to chili powder and optional cayenne pepper. Adjust the heat to your liking by increasing or decreasing the chili powder.

Conclusion + Call to Action

These Mexican Street Corn Brussels Sprouts are a flavorful, healthy, and fun way to enjoy your veggies. With a crispy roasted texture and a rich, creamy coating, they’re sure to become a favorite side dish in your rotation. Whether paired with tacos, grilled meats, or rice, this dish will elevate any meal.

If you loved this recipe, share it with your friends, and don’t forget to subscribe to our blog for more healthy and delicious veggie recipes. Want more ways to enjoy Brussels sprouts? Try our Roasted Brussels Sprouts with Balsamic Glaze for a simple yet flavorful side.

Print