Save Pin This Mexican-inspired dish transforms humble Brussels sprouts into a vibrant, flavorful creation. Roasted until golden and crisp, the vegetables are tossed with a creamy, tangy sauce made from mayonnaise, sour cream, garlic, and spices. Topped with crumbled cotija cheese, fresh cilantro, and a sprinkle of chili powder, this dish captures the essence of Mexican street corn in a healthy, vegetarian-friendly package.
The combination of roasted Brussels sprouts and corn creates a satisfying texture contrast, while the lime adds a bright, fresh finish. This versatile dish works beautifully as a side for grilled meats or as a filling for tacos and burritos.
The first time I made this, my roommate wandered into the kitchen asking why it smelled like a street vendor had moved into our apartment. The corn was getting those gorgeous charred spots, and I was tossing Brussels sprouts in the same pan, which she looked at with genuine suspicion. By the time I finished dusting everything with cotija and chili powder, she had abandoned her dinner plans and was standing next to me with a fork, eating straight from the bowl.
Last summer I brought this to a potluck where half the guests swore they hated Brussels sprouts, and I watched the dish disappear completely before anyone even realized what they were eating. Someone actually asked for the recipe, then looked shocked when I said the words Brussels sprouts.
Ingredients
- Brussels sprouts: Halving them creates more surface area for that golden crispy edge that makes people forget they are eating something healthy
- Frozen corn: Thawed completely so it roasts evenly, getting those little charred spots that look beautiful and taste even better
- Olive oil: Helps everything get that restaurant style caramelization in a hot oven
- Mayonnaise and sour cream: The classic elote base, creating that velvety sauce that clings to every single bite
- Smoked paprika and chili powder: These bring the subtle heat and smoky depth that make the dish feel authentic
- Lime: Both zest and juice are essential here, cutting through the richness with that bright acidic punch
- Cotija cheese: Salty and crumbly, it adds that perfect finishing bite that ties everything together
- Fresh cilantro: Sprinkled on at the end for a pop of color and that fresh herbal finish
Instructions
- Get your oven ready:
- Preheat to 425°F and line a large baking sheet with parchment paper for easy cleanup later
- Prep the vegetables:
- Toss the halved Brussels sprouts and thawed corn with olive oil, salt, and pepper until everything is lightly coated
- Roast until golden:
- Spread in a single layer and roast for 20 to 25 minutes, stirring halfway through, until edges are crispy and corn has those perfect charred spots
- Whisk the sauce:
- In a small bowl, mix mayonnaise, sour cream, garlic, smoked paprika, chili powder, lime zest, and lime juice until completely smooth
- Bring it all together:
- Transfer the roasted vegetables to a large bowl, drizzle with the sauce, and toss gently until everything is evenly coated
- Add the finishing touches:
- Sprinkle with crumbled cotija and fresh cilantro, add an extra dusting of chili powder if you like heat, and serve with lime wedges on the side
Save Pin My sister-in-law now makes this every time we come over, and she claims it is the only vegetable dish her kids actually request. There is something about that combination of creamy, tangy, and slightly spicy that works on everyone.
Making It Your Own
Sometimes I add diced jalapeño to the roasting pan for extra heat, or a dash of hot sauce to the sauce if I am feeling adventurous. The vegan version with plant-based mayo and cheese alternative works just as beautifully.
Serving Suggestions
This is incredible alongside grilled chicken or steak, but I have also used it as a filling for tacos with some black beans mixed in. It works as a side dish or stands alone as a light vegetarian main.
Leftovers And Storage
Store in an airtight container in the refrigerator for up to 3 days, though the texture is best fresh from the oven.
- Reheat in a skillet to restore some of the crispy edges
- Serve cold as a unique salad for lunch the next day
- Add to grain bowls with some protein for a complete meal
Save Pin Every time I make this now, I think about how the best recipes often come from asking what would happen if we combined two things we already love.
Recipe FAQs
- → Can I make this dish vegan?
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Yes! Simply substitute vegan mayonnaise and sour cream for the dairy versions, and use a plant-based cheese alternative for the cotija. The flavor profile remains authentic while accommodating vegan dietary needs.
- → What's the best way to prepare the Brussels sprouts?
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Trim the ends and halve them for even roasting. Toss with olive oil, salt, and pepper, then spread in a single layer on a baking sheet. Roast at 425°F for 20-25 minutes, stirring halfway through, until golden and crisp on the edges.
- → How long does this dish take to prepare?
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Total preparation time is 40 minutes, with 15 minutes of active prep and 25 minutes of roasting time. The hands-on portion is quite minimal, making it perfect for weeknight meals.
- → What can I serve this with?
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This versatile dish pairs well with grilled meats, makes excellent taco or burrito filling, or can be served alongside rice and beans for a complete Mexican-inspired meal.
- → Can I add extra heat to this dish?
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Absolutely! Add diced jalapeño to the sauce or drizzle with your favorite hot sauce for an extra kick. The creamy base balances spicy elements nicely.
