The Art of Ultimate Mexican Street Corn Brussels Sprouts Fusion

Perfect Brussels Sprouts Roasting

Master the technique of achieving golden, crispy edges while maintaining tender interior texture.

Mexican Spice Blend Excellence

Learn the skill of balancing multiple spices for authentic street corn flavor profile.

Crema Preparation Mastery

Perfect the method of creating smooth, flavorful crema with ideal consistency for coating.

Layered Seasoning Technique

Master the art of applying seasonings in stages for maximum flavor penetration and balance.

Fusion Assembly Strategy

Learn optimal techniques for combining textures and flavors while maintaining visual appeal.

Mexican Street Corn Brussels Mastery Secrets for Perfect Fusion Flavors

Crispy Success: Cut Brussels sprouts uniformly and place cut-side down for maximum caramelization.

Spice Balance: Adjust heat level by varying chipotle and cayenne amounts to taste preference.

Cheese Quality: Use authentic Mexican cotija cheese for best flavor and texture contrast.

Timing Perfect: Add crema and cheese while Brussels sprouts are warm for optimal coating.

Texture Contrast: Toast pepitas until golden for maximum crunch and nutty flavor.

Fresh Finish: Add lime juice just before serving to maintain brightness and prevent wilting.

Mexican Street Corn Brussels Sprouts with Cotija Cheese and Chili Lime Crema

Name: Mexican Street Corn Brussels Sprouts with Cotija Cheese and Chili Lime Crema
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mexican Fusion
Ingredients: For the Brussels Sprouts Base:; 2 pounds Brussels sprouts, trimmed and halved; 3 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon garlic powder; For the Chili Lime Crema:; 1/2 cup Mexican crema or sour cream; 1/4 cup mayonnaise; 3 tablespoons fresh lime juice; 2 tablespoons lime zest; 2 cloves garlic, minced; 1 jalapeño, finely minced; 1/2 teaspoon salt; For the Mexican Spice Blend:; 2 tablespoons chili powder; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1/2 teaspoon chipotle powder; 1/4 teaspoon cayenne pepper; 1 teaspoon Mexican oregano; For the Cheese and Garnish:; 1 cup cotija cheese, crumbled; 1/4 cup queso fresco, crumbled; 1/4 cup fresh cilantro, chopped; 2 green onions, sliced; Lime wedges for serving; For the Flavor Enhancers:; 2 tablespoons butter; 1 tablespoon honey

The ultimate fusion side dish featuring crispy roasted Brussels sprouts tossed in Mexican street corn flavors with creamy lime crema, cotija cheese, and bold spices. This innovative vegetable dish combines the nutty, caramelized flavors of perfectly roasted Brussels sprouts with the classic elote seasonings of chili powder, lime, and Mexican cheese, creating an unforgettable side dish experience that's perfect for taco nights, barbecue gatherings, or any time you want to elevate your vegetable game with bold Mexican flavors and irresistible textures that transform humble Brussels sprouts into a crowd-pleasing sensation.

Prep Time

15 Minutes

Cook Time

25 Minutes

Total Time

40 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Brussels Sprouts Base:

2 pounds Brussels sprouts, trimmed and halved

3 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon garlic powder

For the Chili Lime Crema:

1/2 cup Mexican crema or sour cream

1/4 cup mayonnaise

3 tablespoons fresh lime juice

2 tablespoons lime zest

2 cloves garlic, minced

1 jalapeño, finely minced

1/2 teaspoon salt

For the Mexican Spice Blend:

2 tablespoons chili powder

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon chipotle powder

1/4 teaspoon cayenne pepper

1 teaspoon Mexican oregano

For the Cheese and Garnish:

1 cup cotija cheese, crumbled

1/4 cup queso fresco, crumbled

1/4 cup fresh cilantro, chopped

2 green onions, sliced

Lime wedges for serving

For the Flavor Enhancers:

2 tablespoons butter

1 tablespoon honey

1 teaspoon hot sauce

1/4 teaspoon liquid smoke

For the Texture Additions:

1/4 cup toasted pepitas (pumpkin seeds)

2 tablespoons crushed tortilla chips

1 tablespoon sesame seeds

For the Fresh Components:

1/4 red onion, finely diced

1 jalapeño, sliced into rings

Fresh lime juice for finishing

Extra cilantro for garnish

For the Optional Enhancements:

1/4 cup corn kernels, charred

Pickled jalapeños

Avocado slices

For the Finishing Touches:

Chili powder for dusting

Flaky sea salt

Additional lime zest

For Special Equipment:

Large rimmed baking sheet

Parchment paper

Large mixing bowl

Small whisk

Tongs for tossing

Instructions

Begin by preheating oven to 425°F and lining baking sheet with parchment paper.

Trim Brussels sprouts and cut in half lengthwise, removing any damaged outer leaves.

In large bowl, toss halved Brussels sprouts with olive oil until well coated.

Season with salt, pepper, and garlic powder, tossing to distribute evenly.

Arrange Brussels sprouts cut-side down on prepared baking sheet in single layer.

Roast for 20-25 minutes until edges are golden brown and crispy.

Meanwhile, prepare chili lime crema by whisking together crema and mayonnaise.

Add lime juice, lime zest, minced garlic, and jalapeño to crema mixture.

Season crema with salt and whisk until smooth and well combined.

In small bowl, combine all spices for Mexican blend and mix thoroughly.

When Brussels sprouts are golden and tender, remove from oven immediately.

While still hot, drizzle Brussels sprouts with butter and honey for caramelization.

Sprinkle half of the Mexican spice blend over hot Brussels sprouts.

Toss Brussels sprouts with tongs to coat evenly with spices and butter.

Transfer seasoned Brussels sprouts to large serving platter or bowl.

Drizzle generously with prepared chili lime crema over the Brussels sprouts.

Sprinkle crumbled cotija and queso fresco over the creamy Brussels sprouts.

Add remaining spice blend, focusing on areas with less coverage.

Garnish with fresh cilantro, sliced green onions, and diced red onion.

Sprinkle toasted pepitas and crushed tortilla chips for textural contrast.

Add jalapeño rings and any charred corn kernels if using for authenticity.

Finish with fresh lime juice squeezed over entire dish for brightness.

Dust lightly with additional chili powder and flaky sea salt for flavor.

Serve immediately while Brussels sprouts are still warm and crispy.

Provide lime wedges on the side for guests to add extra citrus.

Mexican Street Corn Brussels Sprouts with Cotija Cheese and Chili Lime Crema

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Mexican Street Corn Brussels Sprouts Fusion

Mexican Street Corn Brussels Sprouts with Cotija Cheese and Chili Lime Crema

Ingredients

Instructions