Go Back
+ servings
Print Recipe
5 from 24 votes

Street Corn Mexican Brussel Sprouts

If you need a taco side dish, look no further. 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. 
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer, dinner, lunch, Side Dish
Cuisine: Mexican
Servings: 6
Calories: 100kcal

Equipment

  • Knife
  • Cutting Board
  • spatula
  • Mixing Bowl
  • Saute Pan
  • Air fryer

Ingredients

  • 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

Instructions

  • Start by preparing the brussel sprouts. Preheat the airfryer to ‘crisp/airfry’ mode or 390°F if yours has temperature settings (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!

Notes

If you don’t have an airfryer, bake the brussel sprouts at 400 degrees 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 brussel sprouts in olive oil prior to baking.
If you have leftovers, store 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.  

Nutrition

Serving: 1 serving | Calories: 100kcal | Carbohydrates: 9g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 478mg | Potassium: 262mg | Fiber: 3g | Sugar: 4g