Mexican Street Corn Brussels Sprouts

I stumbled onto this combination during a summer cookout when I ran out of ideas for a vegetable side that could actually compete with all the heavy grilled meats. Someone had brought extra corn for elote, and I had a massive bag of Brussels sprouts from my CSA that needed using. The moment those roasted sprouts hit the creamy, tangy sauce, something magical happened.

Last Tuesday I made this for my friend who claims to despise Brussels sprouts in any form. She took one skeptical bite, went quiet for about ten seconds, then immediately asked for the recipe. Now she makes it twice a week and texts me photos every single time.

Ingredients

• 1.5 lbs Brussels sprouts trimmed and halved: Fresh sprouts give the best texture, but if you only have frozen ones, thaw them completely and pat them dry before roasting
• 1 cup frozen corn kernels thawed: Fire-roasted frozen corn adds an extra layer of smokiness that pairs beautifully with the spices
• 2 tbsp olive oil: Enough to coat everything without making the sprouts soggy
• 1/2 tsp salt and 1/2 tsp black pepper: Keep this nearby during roasting, you might want to add another pinch halfway through
• 1/4 cup mayonnaise and 1/4 cup sour cream: This combination creates the perfect tangy creaminess that clings to every nook and cranny of the sprouts
• 1 clove garlic minced: Fresh garlic is nonnegotiable here, it adds a punch that powder just cannot match
• 1/2 tsp smoked paprika and 1/2 tsp chili powder: The smoked paprika is what gives this dish its characteristic grilled flavor without actually firing up the grill
• Zest and juice of 1 lime: Zest the lime before you juice it, you will need both for that bright finish
• 1/3 cup cotija cheese crumbled: If you cannot find cotija, a salty feta works surprisingly well as a backup
• 2 tbsp fresh cilantro chopped: Add this right before serving so it stays bright and fresh

Instructions

Get your oven ready:

Preheat to 425°F and line a large baking sheet with parchment paper, this cleanup step is worth the extra effort

Prep the vegetables:

Toss the halved Brussels sprouts and thawed corn with olive oil, salt, and pepper until everything is evenly coated

Roast until golden:

Spread in a single layer and roast for 20 to 25 minutes, stir halfway through, and keep an eye on those edges, you want them crispy and charred

Whisk up the sauce:

While the vegetables roast, mix mayonnaise, sour cream, garlic, smoked paprika, chili powder, lime zest, and lime juice until completely smooth

Bring it all together:

Transfer the roasted sprouts and corn to a large bowl, drizzle with that creamy sauce, and toss until every piece is coated

Add the finishing touches:

Sprinkle with crumbled cotija cheese and fresh cilantro, dust with extra chili powder if you like it spicy

Serve immediately:

Plate it up while still warm and pass around lime wedges for squeezing right at the table

Save

This dish has become my go-to for potlucks because it travels well and actually tastes better after sitting for a few minutes. I have had multiple people tell me it is the first time they have ever enjoyed Brussels sprouts.

Making It Vegan

Swap in plant-based mayo and sour cream along with a dairy-free cheese alternative. The texture stays remarkably close to the original, and the smoky spices do most of the heavy lifting anyway.

Turning Up The Heat

Sometimes I dice a fresh jalapeño into the roasted vegetables during the last 5 minutes of cooking. It adds a fresh heat that complements the dried spices beautifully.

Serving Ideas

This works as a standalone side dish, but I have also used it as a taco filling or served it alongside grilled chicken and rice for a complete meal. The flavors are bold enough to hold their own against almost any main dish.

• Try it inside quesadillas with extra cheese
• Top with a fried egg for breakfast
• Keep the leftovers and toss with pasta the next day

Save

Every time I make this, I am reminded that the best recipes often come from improvisation and a little bit of kitchen chaos.

Recipe Questions & Answers

→ Can I make this dish vegan?

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 roast Brussels sprouts for maximum crispiness?

Ensure your Brussels sprouts are cut in half and spread in a single layer on the baking sheet. Don't overcrowd the pan, as this prevents proper browning. Roast at high heat (425°F) for 20-25 minutes, stirring halfway through for even cooking.

→ Can I prepare the sauce ahead of time?

Absolutely! The creamy sauce can be made up to 24 hours in advance and stored in the refrigerator. Let it come to room temperature before drizzling over the roasted vegetables for best flavor and texture.

→ What other vegetables work well in this recipe?

Cauliflower florets, broccoli, or even sweet potato chunks would be delicious substitutions. Just adjust roasting times accordingly based on vegetable density and size.

→ How do I store leftovers?

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently in the oven or microwave. The sauce may separate slightly when chilled, so stir well before serving.