If you’ve tried Trader Joe’s Elote Seasoning, you know how addicting that cheesy mexican flavor is, which is what inspired these elote brussel sprouts. With roasted corn, plenty of fresh cilantro, creamy cotija cheese, and crispy brussels, these Street Corn Mexican Brussel Sprouts will be the perfect side dish at your next taco night.
About these Brussel Sprouts
Finding what sides are good with tacos can be tough. Rice and beans is a classic, but sometimes you want some veggies, yet carrots or green beans just don’t really seem to go. So instead, I present to you these Mexican Style Brussel Sprouts.
Brussel sprouts Spanish style may not be a wildly popular dish, but after trying this recipe I can’t figure out why! The flavors in this dish pair amazingly together. Roasted corn and brussel sprouts combine sweet and bitter flavors that balance each other so well.
Don’t let your tacos, burritos, or enchiladas fly solo on your plate. Add these Street Corn Mexican Brussel Sprouts to your spread for the tastiest fiesta or Mexican potluck.
Check out this round up of ALL of my favorite Cinco De Mayo recipes too, where you can find more tasty Mexican dishes like this Spicy Mexican Street Corn Feta Dip, this Mexican Caesar Salad, or this Fiesta Chicken Tortilla Soup!
- Brussel Sprouts - Don’t knock this veggie. I know they sometimes have a reputation to illicit a yucky face, but it’s all in how you prepare them! You need to highlight every veggie’s strengths— and this recipe does just that.
- Frozen Corn - This will go in a skillet for that charred and roasted corn taste.
- Cilantro - An herb that brings tons of freshness to this recipe. Sub parsley if you've got the "cilantro soap gene".
- Cotija Cheese - Cotija is the classic cheese used on street corn. You could also use feta.
- Sour Cream and Mayo - For some extra creaminess that will coat your veggies.
- Everything but the Elote Seasoning - This blend adds a cheesy unami flavor to perfectly finish off your street corn brussel sprouts. I get it from Trader Joe's, but its also available on Amazon.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Start by preparing the brussel sprouts. Preheat the airfryer to ‘crisp/airfry’ mode (see note below if you do not have an air fryer). While it’s preheating, wash and dry the sprouts. Remove the stems of each sprout and cut them each in half.
2. Toss the brussel sprouts with cooking spray and salt and add to the air fryer. Fry for 8-12 minutes; or until the brussels have a good crisp.
3. While the brussels are cooking, heat a skillet to medium-high heat. Add the frozen corn, diced red onion, and diced jalapeño to the skillet. Sauteé for 5-8 minutes or until the corn is cooked and the vegetables still look fresh, but slightly charred. Remove from heat once finished.
4. Then, in a small mixing bowl, combine sour scream, sriracha, lime juice, light mayo, and Everything but the Elote Seasoning. Mix together until combined.
5. Add cooked brussel sprouts to pan with sautéed veggies along with chopped cilantro and sour cream mixture. Mix until everything is well coated. Serve hot (or cold!) with cotija cheese and cilantro added on top as garnish. Delicious with chips, on a salad, with a protein, or as a side for taco night! Enjoy!
If you have leftovers, these Mexican Style Brussel Sprouts will keep in a tupperware in the refrigerator for up to 3 days. You will lose a bit of the crispiness of the sprouts, but the flavors stay fresh.
The key to crispy brussel sprouts is the proper amount of oil, small even pieces, and patience! You want each sprout covered in oil, but not drenched. Smaller, even sized pieces with STEMS removed ensures for more even baking and giving your brussel sprouts enough time to cook will help achieve maximum crisp.
Salting your brussel sprouts prior to cooking will help take away some of the bitterness. Also, giving them enough time to fully cook will help too. With the creamy cotija and sour cream in this recipe, however, bitterness shouldn't be a problem!
If you aren’t serving your roasted corn and brussel sprouts alongside a Mexican main, you could turn this recipe into a full meal by adding some extra protein. I think these Mexican brussel sprouts would be great topped with grilled chicken, some grilled shrimp, or if you want to keep it vegetarian throw some black beans into the mix.
If you don’t have an air fryer, bake the brussel sprouts at 400°F for 18-20 minutes - flipping 2-3 times through. It’s important to note that the crisp factor of the brussels is dependent on the cooking oil used. If baking, toss the brussel sprouts in olive oil prior to baking.
More Recipes You'll Love
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Street Corn Mexican Brussel Sprouts
- Cutting Board
- Mixing Bowl
- Saute Pan
- Air fryer
- 1 bag brussel sprouts, apx. 3 cups
- 1 cup frozen corn
- ¼ cup red onion, diced
- ¼ cup jalapeño, diced
- 4-6 stalks cilantro, chopped
- 1 lime
- ½ cup cotija cheese
- ¼ cup sour cream
- 1 tsp sriracha
- 1 tbsp light mayo
- 2 tsp Everything but the Elote Seasoning
- Start by preparing the brussel sprouts. Preheat the airfryer to ‘crisp/airfry’ mode (see note below if you do not have an air fryer). While it’s preheating, wash and dry the sprouts. Remove the stems of each sprout and cut them each in half.
- Toss the brussel sprouts with cooking spray and add to the air fryer. Fry for 8-12 minutes; or until the brussels have a good crisp.
- While the brussels are cooking, heat a skillet to medium-high heat. Add the frozen corn, diced red onion, and diced jalapeño to the skillet. Sautee for 5-8 minutes or until the corn is cooked and the vegetables still look fresh, but slightly charred. Remove from heat once finished.
- Then, in a small mixing bowl, combine sour scream, sriracha, lime juice, light mayo, and Everything but the Elote Seasoning. Mix together until combined.
- In a large bowl, toss together cooked brussel sprouts, sauteed veggies, chopped cilantro and sour cream mixture. Serve hot (or cold!) with cotija cheese and cilantro added on top as garnish. Delicious with chips, on a salad, with a protein, or as a side for taco night!
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I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Kristin C says
These were delicious. I didn’t use as much jalapeño and it was perfect!
Abbe Nelson says
Hot, cold, day of, day after… just YUM!! Subbed for the feta cheese based on what I already had and skipped the sriracha. Enjoyed it as a warm side dish with dinner but think it was even better cold out of the fridge the next day! Would be great with grilled chicken as a full meal.
When do you add the cheese?
Sydney Van Acker says
Hi Jessica! Thanks for catching this. The cheese gets added on top at the end as garnish. The recipe card has been updated to reflect this. Enjoy!
Easy and very tasty.
Sydney Van Acker says
I love brussel sprouts, but these CHANGED THE GAME. my new favorite way to enjoy the veggie
Courtney Paige says
Add these to your Cinco De Mayo lineup - they will not disappoint!