If you’re searching for a vibrant, flavorful, and unexpectedly delicious side dish, look no further than this Mexican Street Corn Brussels Sprouts – Elote Style Recipe. This recipe takes the beloved flavors of classic Mexican street corn (elote) and applies them to roasted Brussels sprouts, creating a dish that is both familiar and excitingly new. It’s a fantastic way to elevate a humble vegetable into a show-stopping culinary experience, bursting with tangy, savory, and slightly spicy notes.
Key Ingredients for Mexican Street Corn Brussels Sprouts – Elote Style Recipe
Here’s everything you’ll need to transform ordinary Brussels sprouts into an extraordinary elote-inspired creation:
- 1 ½ pounds Brussels Sprouts: Fresh is best! Look for firm, bright green sprouts without blemishes. Trim the ends and halve them.
- 2 tablespoons Olive Oil: For roasting the Brussels sprouts and helping them achieve that perfect crispy exterior.
- ½ teaspoon Salt: To season the sprouts before roasting.
- ¼ teaspoon Black Pepper: A simple seasoning to complement the salt.
- 1 cup Frozen or Canned Corn (drained if canned): While fresh corn is ideal in season, frozen or canned works perfectly for convenience.
- ¼ cup Mayonnaise: The creamy base for our elote-style sauce.
- ¼ cup Sour Cream or Mexican Crema: Adds tanginess and richness, balancing the mayonnaise.
- 2 tablespoons Fresh Lime Juice: Essential for that signature bright, zesty elote flavor.
- ½ teaspoon Chili Powder: Or to taste, for a warm, earthy spice.
- ¼ teaspoon Smoked Paprika: Adds a lovely depth and smoky aroma.
- ⅛ teaspoon Cayenne Pepper (optional): For an extra kick if you like it spicy.
- ½ cup Cotija Cheese, crumbled: The salty, crumbly cheese is a hallmark of elote.
- 2 tablespoons Fresh Cilantro, chopped: For a burst of freshness and color.
- Lime Wedges: For serving, allowing guests to add extra zest.
How to Make Mexican Street Corn Brussels Sprouts – Elote Style Recipe
This Mexican Street Corn Brussels Sprouts recipe is a ridiculously easy, yet incredibly delicious and satisfying dish that will quickly become a household favorite. With its simple preparation and vibrant flavors, featuring perfectly roasted, tender-crisp Brussels sprouts coated in a creamy, tangy, and subtly spicy elote-style sauce, it offers an irresistible twist on a classic. You’ll be amazed at how quickly these come together, with a total preparation time of about 35 minutes.
Step-by-Step Instructions:
- Preheat Oven & Prep Brussels Sprouts: Preheat your oven to 400°F (200°C). Wash and pat dry the Brussels sprouts. Trim the tough ends and halve them. If any are particularly large, quarter them for even roasting.
- Roast Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Spread them in a single layer on a large baking sheet.
- Bake: Roast for 20-25 minutes, or until the Brussels sprouts are tender-crisp and slightly charred at the edges. Give them a good toss halfway through to ensure even cooking.
- Cook the Corn: While the Brussels sprouts are roasting, heat a small skillet over medium-high heat. Add the corn (if using frozen, no need to thaw) and cook for 5-7 minutes, stirring occasionally, until lightly browned and slightly caramelized. This step adds a wonderful sweetness and depth.
- Prepare the Elote Sauce: In a medium bowl, whisk together ¼ cup of mayonnaise, ¼ cup of sour cream (or Mexican crema), 2 tablespoons of fresh lime juice, ½ teaspoon of chili powder, ¼ teaspoon of smoked paprika, and optional ⅛ teaspoon of cayenne pepper. Taste and adjust seasoning if needed.
- Combine & Toss: Once the Brussels sprouts are roasted, transfer them to a large serving bowl. Add the cooked corn and pour the elote sauce over the top. Toss gently to coat everything evenly.
- Garnish & Serve: Sprinkle generously with ½ cup of crumbled Cotija cheese and 2 tablespoons of fresh chopped cilantro. Serve immediately with extra lime wedges on the side for squeezing. Enjoy this delightful side dish!
Why You’ll Love This Mexican Street Corn Brussels Sprouts – Elote Style Recipe
You’re going to absolutely adore this Mexican Street Corn Brussels Sprouts recipe not just because it’s a brilliant fusion of flavors, but because it transforms a healthy vegetable into something truly crave-worthy. The main highlight is undoubtedly the creamy, zesty, and slightly spicy elote-style sauce that perfectly coats the tender, slightly charred Brussels sprouts, creating an explosion of taste in every bite. Making this dish at home is incredibly cost-effective compared to buying gourmet sides, using readily available and inexpensive ingredients to deliver high-impact flavor without breaking the bank. And let’s not forget those flavorful toppings – the salty Cotija cheese, fresh cilantro, and a squeeze of lime are non-negotiable for elevating this dish to authentic street food status.
This recipe is a testament to how simple ingredients can create extraordinary meals, much like our popular Spicy Garlic Roasted Broccoli that shares a similar ease and incredible flavor profile. If you love discovering new ways to enjoy vegetables, this dish is your next must-try! Don’t just read about it, gather your ingredients and prepare to amaze your taste buds with this incredible fusion side dish.
What to Serve Mexican Street Corn Brussels Sprouts With
This vibrant Mexican Street Corn Brussels Sprouts dish is incredibly versatile and pairs beautifully with a range of main courses. It’s an ideal accompaniment to grilled meats like Carne Asada, juicy Grilled Chicken, or even a simple Pan-Seared Fish. For a more casual meal, serve it alongside Tacos (fish, chicken, or shrimp), Enchiladas, or Quesadillas to add a fresh, zesty vegetable component.
If you’re looking for other side dishes to complete your feast, consider serving it with Frijoles Charros (charro beans), Cilantro Lime Rice, or a light Avocado Salad. To drink, a crisp Mexican Lager, a refreshing Margarita, or a simple Agua Fresca would be perfect complements to the bold flavors of this elote-style side.
Top Tips for Perfecting Mexican Street Corn Brussels Sprouts
- Don’t Crowd the Pan: When roasting Brussels sprouts, ensure they are spread in a single layer on the baking sheet. If crowded, they will steam instead of roast, leading to soggy rather than crispy sprouts. Use two baking sheets if necessary.
- Achieve Maximum Crispness: For extra crispy Brussels sprouts, roast them at a slightly higher temperature (425°F/220°C) for a shorter amount of time (15-20 minutes). Also, avoid over-oiling them, as too much oil can prevent crisping.
- The Importance of Charred Corn: Don’t skip browning the corn! A few minutes in a hot skillet will caramelize the sugars in the corn, adding a smoky sweetness and depth of flavor that is crucial for the elote experience.
- Fresh Lime Juice is Key: Bottled lime juice simply doesn’t compare to fresh. The bright, zesty tang of fresh lime juice is essential for balancing the richness of the mayonnaise and sour cream and bringing all the flavors together.
- Adjust Spice to Your Liking: The chili powder and cayenne pepper amounts are suggestions. Taste the sauce as you make it and add more or less according to your preference for heat.
- Cotija Cheese Substitute: If you can’t find Cotija cheese, a good substitute would be crumbled feta cheese, though it will have a slightly saltier and tangier profile. Parmesan cheese can also work in a pinch for its salty, umami notes.
- Make it Vegan: To make this recipe vegan, substitute the mayonnaise and sour cream with vegan mayo and vegan sour cream, and use a vegan Cotija cheese alternative or nutritional yeast for a cheesy flavor.
Storing and Reheating Tips
While this Mexican Street Corn Brussels Sprouts recipe is best enjoyed fresh off the oven, you can certainly store leftovers, though the texture of the Brussels sprouts may soften slightly.
- Storage: Transfer any leftover Brussels sprouts to an airtight container. Store them in the refrigerator for up to 3-4 days. It’s important to note that the creamy sauce might separate slightly upon cooling, but it can be stirred back together.
- Reheating (Oven/Toaster Oven): For the best results when reheating, spread the Brussels sprouts on a baking sheet and reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through and the sprouts regain a bit of crispness.
- Reheating (Microwave): You can also reheat in the microwave for convenience, about 1-2 minutes, stirring halfway through. Be aware that this method might make the Brussels sprouts softer.
- Freezing: Freezing this dish is not recommended. The Brussels sprouts will become very mushy upon thawing and reheating, and the creamy sauce will likely separate and alter in texture. It’s best to enjoy this fresh or within a few days from the refrigerator.
Final Thoughts
This Mexican Street Corn Brussels Sprouts – Elote Style Recipe is more than just a side dish; it’s an invitation to experience familiar flavors in an exciting new way. It celebrates the versatility of humble Brussels sprouts and proves that healthy eating can be incredibly delicious and vibrant.
Whether you’re looking for a crowd-pleasing side for your next BBQ, a fresh take on weeknight vegetables, or simply a way to incorporate more greens into your diet, this recipe delivers on all fronts. Its irresistible creamy, tangy, and savory profile, coupled with the satisfying texture of perfectly roasted sprouts, will leave you wanting more. So, go ahead and bring the festive spirit of Mexican street food to your table with this unforgettable dish!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Mexican Street Corn Brussels Sprouts Faqs
Q1: Can I use fresh corn instead of frozen/canned?
A1: Absolutely! Fresh corn on the cob, cut off the cob and then sautéed, would be delicious and even more flavorful if it’s in season.
Q2: Is this recipe spicy?
A2: The recipe includes chili powder and an optional pinch of cayenne pepper. You can adjust the amount of these spices to control the heat level to your preference. For a milder dish, simply omit the cayenne.
Q3: What if I don’t have Cotija cheese?
A3: If Cotija cheese is unavailable, crumbled feta cheese makes a good substitute. It offers a similar salty, tangy, and crumbly texture. Parmesan cheese can also be used, though it will have a slightly different flavor profile.
Q4: Can I prepare the sauce in advance?
A4: Yes, you can prepare the elote sauce a day in advance and store it in an airtight container in the refrigerator. This can help save time on the day you plan to serve the dish.
Q5: How can I make this recipe healthier?
A5: To make it healthier, you can reduce the amount of mayonnaise or substitute half of it with Greek yogurt for extra protein and probiotics. You could also reduce the amount of Cotija cheese.
Q6: My Brussels sprouts aren’t getting crispy. What am I doing wrong?
A6: The most common reasons are overcrowding the baking sheet (which steams them instead of roasting) or not roasting them at a high enough temperature. Ensure they are in a single layer and your oven is fully preheated to 400°F (200°C) or even 425°F (220°C).
Q7: Can I air fry the Brussels sprouts?
A7: Yes! To air fry, toss the Brussels sprouts with olive oil, salt, and pepper. Air fry at 375°F (190°C) for 15-20 minutes, shaking the basket periodically, until tender-crisp and slightly charred.
Mexican Street Corn Brussels Sprouts – Elote Style Recipe
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Wash and pat dry the Brussels sprouts. Trim the tough ends and halve them. If any are particularly large, quarter them for even roasting.1 ½ pounds Brussels Sprouts
- In a large bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Spread them in a single layer on a large baking sheet.1 ½ pounds Brussels Sprouts, 2 tablespoons Olive Oil, ½ teaspoon Salt, ¼ teaspoon Black Pepper
- Roast for 20-25 minutes, or until the Brussels sprouts are tender-crisp and slightly charred at the edges. Give them a good toss halfway through to ensure even cooking.
- While the Brussels sprouts are roasting, heat a small skillet over medium-high heat. Add the corn (if using frozen, no need to thaw) and cook for 5-7 minutes, stirring occasionally, until lightly browned and slightly caramelized.1 cup Frozen or Canned Corn
- In a medium bowl, whisk together ¼ cup of mayonnaise, ¼ cup of sour cream (or Mexican crema), 2 tablespoons of fresh lime juice, ½ teaspoon of chili powder, ¼ teaspoon of smoked paprika, and optional ⅛ teaspoon of cayenne pepper. Taste and adjust seasoning if needed.¼ cup Mayonnaise, ¼ cup Sour Cream or Mexican Crema, 2 tablespoons Fresh Lime Juice, ½ teaspoon Chili Powder, ¼ teaspoon Smoked Paprika, ⅛ teaspoon Cayenne Pepper
- Once the Brussels sprouts are roasted, transfer them to a large serving bowl. Add the cooked corn and pour the elote sauce over the top. Toss gently to coat everything evenly.
- Sprinkle generously with ½ cup of crumbled Cotija cheese and 2 tablespoons of fresh chopped cilantro. Serve immediately with extra lime wedges on the side for squeezing. Enjoy this delightful side dish!½ cup Cotija Cheese, 2 tablespoons Fresh Cilantro, Lime Wedges