Patrick Simon February 10, 2026

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Delicious Mexican Street Corn Brussels Sprouts

Name: Delicious Mexican Street Corn Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: Brussels sprouts, trimmed and halved; Olive oil, enough to coat the sprouts; Lime juice, freshly squeezed; Cotija cheese, crumbled; Chili powder; Cayenne pepper, pinch; Salt, to taste; Pepper, freshly ground; Cilantro, chopped, for garnish

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The kitchen fills with the warm, bright scent of lime and char, as caramelized Brussels sprouts sizzle on a hot pan, their outer leaves crisping to a dark golden brown. This is Delicious Mexican Street Corn Brussels Sprouts, a playful, savory side that borrows the creamy, tangy, and smoky notes of elote and folds them into tender, roasted Brussels sprouts. It’s a perfect dish to bring to weeknight dinners, casual gatherings, or a festive table when you want something familiar with a little spark, and it pairs beautifully with grilled proteins or a comforting grain bowl for an easy, satisfying meal. If you enjoy the taste of elote in different formats, you might also like this savory street corn chicken rice bowl that uses similar flavors with hearty toppings.

What Makes This Special

Delicious Mexican Street Corn Brussels Sprouts work because they take a humble vegetable and give it three layers of contrast, texture, and flavor. Roasting brings out a sweet, nutty backbone from the Brussels sprouts, a squeeze of lime wakes everything up with bright acidity, and salty cotija cheese adds a creamy, crystalline finish that echoes the classic street corn experience. When you put these elements together you get a side that feels indulgent yet fresh, rustic yet refined.

Why you will reach for this recipe again and again

It cooks quickly but tastes like something slow roasted and complex
It combines creamy, tangy, spicy, and smoky notes in each bite
It makes an unexpected vegetarian centerpiece for a casual meal

This dish is especially welcome in cooler months when roasted vegetables feel like comfort food, and it also plays well at summer cookouts where the citrus and char match grilled mains.

Ingredients and Key Notes

A few pantry staples do the heavy lifting here, while lime and cotija cheese give the dish its unmistakable Mexican street corn personality. Use good olive oil for roasting, and don’t skip the fresh lime juice, it brightens the whole plate. If you cannot find cotija, a salty feta stands in, though cotija’s crumbly, slightly dry texture is ideal.

Ingredients

Brussels sprouts, trimmed and halved
Olive oil, enough to coat the sprouts
Lime juice, freshly squeezed for best flavor
Cotija cheese, crumbled, for that salty finish
Chili powder, warm and earthy
Cayenne pepper, just a pinch for heat
Salt, to taste
Pepper, freshly ground
Cilantro, chopped, for garnish

Notes: adjust cayenne to your heat preference, and buy firm, compact Brussels sprouts for the best roasting results.

How to Cook Delicious Mexican Street Corn Brussels Sprouts

Preheat the oven to 400°F, 200°C, and position a rack in the middle so the sprouts roast evenly and crisp up along their edges. You will smell a slight toasty scent as the oven comes to temperature.
Trim the stem ends and halve the Brussels sprouts from stem to tip so their cut sides caramelize; remove any shabby outer leaves. The exposed cut surfaces will brown and become supple and sweet.
In a large bowl toss the halved Brussels sprouts with olive oil, salt, and pepper, making sure each piece has a thin, even coating so they roast rather than steam. The oil helps the sprouts brown and develop a crispy exterior.
Spread the sprouts in a single layer on a baking sheet, cut side down if possible, leaving space between pieces so hot air circulates and they crisp. You want to hear a faint hiss as they hit the hot pan.
Roast for 25 to 30 minutes until the edges are deep golden and some outer leaves are lacy and crisp, flipping once halfway through for even color. Look for caramelized spots and a tender interior when pierced with a fork.
In a small bowl whisk together the lime juice, chili powder, and cayenne pepper, tasting and adjusting so the mixture has a bright, spicy lift that will cling to the sprouts. The lime will smell vibrant and citrusy.
When the Brussels sprouts come out of the oven, immediately drizzle them with the lime-chili mixture so the heat helps it cling, then toss gently to coat, releasing an aromatic steam of citrus and spices. The contrast of hot, crispy sprouts and cool, tangy dressing is delightful.
Finish with a generous sprinkle of cotija cheese and a scattering of chopped cilantro for color and freshness, then serve immediately while the sprouts are still crisp and fragrant. Each bite should offer a crunchy, creamy, and slightly spicy mouthfeel.

Prep ~ 15 minutes, Cook ~ 25 to 30 minutes, Total ~ 40 to 45 minutes, Servings ~ 4, Kcal ~ 220 per serving.

Make-Ahead and Prep Tips

You can simplify the final assembly by doing a few tasks in advance. Trim and halve the Brussels sprouts up to one day ahead, store them in an airtight container or bag in the refrigerator so they stay fresh and ready to roast. Whisk the lime-chili mixture and keep it in a small covered jar in the fridge for a day, but wait to add it until the sprouts are hot so it distributes evenly. Cotija cheese can be crumbled a day ahead and kept in a sealed container, and cilantro can be washed, patted dry, and stored wrapped in paper towel inside a plastic bag. If you are prepping for a party, roast the sprouts about 10 minutes less than directed, then finish them in a hot oven right before guests arrive to restore crispness and color.

How to Store Leftovers

Store leftover Delicious Mexican Street Corn Brussels Sprouts in an airtight container in the refrigerator for up to 3 to 4 days, keeping any extra cotija separate if you want the cheese to stay drier. For longer storage, freeze roasted sprouts on a sheet tray until firm, then transfer them to a freezer bag for up to 2 months, though textural changes will occur. Reheat gently in a 350°F oven for 8 to 12 minutes, or in a skillet over medium heat with a splash of olive oil to revive crisp edges, rather than microwaving which can make them limp. A freshness cue to look for is bright color and a nutty aroma, if either dulling or if there is off odor discard the leftovers.

Perfect Pairings

Delicious Mexican Street Corn Brussels Sprouts play well with many mains and sides, here are a few pairing ideas to build a balanced plate

Grilled chicken seasoned with cumin and garlic for a smoky, hearty match
A simple citrusy quinoa salad with black beans and roasted peppers for a vegetarian meal
Seared salmon for a rich, silky contrast to the bright sprouts
Warm corn tortillas and a lime crema to turn the sprouts into a casual, shareable side
If you are planning a holiday spread, also consider these 11 delicious Thanksgiving ideas for crowd pleasing sides that complement the dish

Each of these combinations highlights different aspects of the sprouts, from the dish’s acidity to its crunchy texture.

Make It Your Own

This section gives room to adapt the recipe to different diets, ingredient availability, or flavor preferences. Here are flexible ideas to personalize Delicious Mexican Street Corn Brussels Sprouts

Add charred corn kernels to the mix, either grilled or roasted on a sheet pan with the sprouts, for a closer elote resemblance and a sweet pop in every bite.
Toss in crumbled turkey bacon for a smoky, savory layer, swap in turkey bacon for a lighter, leaner touch if you want that meaty finish without pork.
Stir in a dollop of crema or plain Greek yogurt right before serving for extra creaminess and a tangy balance to the cotija.
Try smoked paprika instead of chili powder for a milder, smoky undertone that pairs well with grilled mains.
Make it vegan by using a nutty crumb topping instead of cotija, such as a mix of toasted breadcrumbs and nutritional yeast seasoned with salt.
Add toasted pepitas for crunch and a nutty contrast, tossing them in right before serving so they stay crisp.
For more heat, mix a drizzle of hot sauce into the lime-chili dressing or sprinkle chopped fresh jalapeño when plating.
Serve over a bed of warm farro or brown rice to turn the sprouts into a substantial, grain-forward main.

Each swap keeps the spirit of the recipe intact while letting you tailor textures, heat, and protein to your preferences.

Cook’s Notes and Secrets

Roast at a high temperature, 400°F, to encourage rapid browning and crispy edges while keeping the centers tender.
Space the sprouts on the tray, leave room between them to avoid steaming and promote caramelization.
Placing cut side down helps create a deeply browned surface, that caramelized layer adds sweet, nutty depth.
If you want extra crunch, remove the roasted sprouts from the oven briefly and broil on high for 1 to 2 minutes while watching closely.
Use fresh lime juice, not bottled, it makes a noticeable difference in brightness and aroma.
Taste and adjust seasoning after adding the lime-chili drizzle, because the acid will change how salt and heat read on the palate.

These small technical moves make the difference between merely good and truly memorable roasted sprouts.

Delicious Mexican Street Corn Brussels Sprouts FAQs

What kind of Brussels sprouts should I buy for the best results?
Choose small to medium firm heads with bright green leaves and no soft spots, they roast more evenly and develop better caramelization. Larger sprouts can be used, just quarter them for consistent cooking.

Can I make this recipe on the stovetop instead of roasting?
Yes, you can pan-roast halved sprouts in a heavy skillet with olive oil over medium-high heat, cut side down first, pressing slightly to ensure contact. Cook until deeply browned, flip to finish tenderness, then toss with the lime-chili mix.

How do I keep the sprouts from getting soggy?
Avoid overcrowding the pan, use enough oil to coat but not drown the sprouts, and roast at high heat so moisture can evaporate and the exterior crisps. If your tray has a lot of accumulated liquid, drain it and return the tray to the oven to continue browning.

Is cotija cheese essential, and what are substitutes?
Cotija gives a salty, crumbly finish that mimics elote, but feta or ricotta salata can work in a pinch. For a non-dairy option, a toasted breadcrumb and nutritional yeast mix provides savory, textural contrast.

Can I prepare this dish for a crowd and keep it crisp?
Roast the sprouts a little ahead, then finish them in a hot oven for 5 to 8 minutes before serving to restore crispness. Alternatively, roast them in batches and hold them in a warm oven set to 200°F on a sheet pan until ready to finish.

What if I want to add protein for a main dish?
Toss in cooked, sliced chicken sausage or shredded roasted chicken for a heartier plate, or serve the sprouts alongside grilled steak or fish. Choose lean proteins if you want to keep the overall dish balanced and light.

How spicy is the dish and can I adjust it?
The recipe uses chili powder and a pinch of cayenne for warmth, but you can omit cayenne or reduce chili powder for a milder version. Add more cayenne or fresh chiles if you prefer a pronounced heat.

Final Thoughts

Delicious Mexican Street Corn Brussels Sprouts bring together crisp roasted textures, lively citrus, and savory, salty finishes in a way that feels both indulgent and approachable. They are fast enough for weeknight dinners, elegant enough for a holiday table, and flexible enough to adapt to many diets and flavor preferences. Make a batch soon to experience how simple ingredients transform into a dish that gets people reaching for seconds, and enjoy the bright, nostalgic flavors inspired by classic street corn.

Delicious Mexican Street Corn Brussels Sprouts

Author: anastasia-rice
Total Time: 45 minutes
Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

A playful, savory side that combines the creamy, tangy, and smoky notes of elote with roasted Brussels sprouts, perfect for any occasion.

Ingredients

Brussels sprouts, trimmed and halved
Olive oil, enough to coat the sprouts
Lime juice, freshly squeezed
Cotija cheese, crumbled
Chili powder
Cayenne pepper, pinch
Salt, to taste
Pepper, freshly ground
Cilantro, chopped, for garnish

Instructions

Preheat oven to 400°F (200°C).
Trim and halve Brussels sprouts, removing shabby outer leaves.
Toss sprouts with olive oil, salt, and pepper in a large bowl.
Spread the sprouts on a baking sheet, cut side down, ensuring space between them.
Roast for 25 to 30 minutes, flipping halfway, until deep golden and tender.
Whisk lime juice, chili powder, and cayenne in a small bowl.
Drizzle lime-chili mixture over roasted sprouts, toss gently to coat.
Sprinkle with cotija cheese and cilantro before serving.