Preheat the air fryer to ‘crisp/airfry’ mode or 390°F. Wash and dry the brussels sprouts, remove the stems, and cut each sprout in half.

Toss the brussel sprouts with cooking spray and add to the air fryer. Fry for 8-12 minutes until crispy.

While the brussels are cooking, heat a skillet to medium-high heat. Add frozen corn, diced red onion, and diced jalapeño. Sauté for 5-8 minutes until the corn is cooked and the vegetables are slightly charred.

In a small mixing bowl, combine sour cream, sriracha, lime juice, light mayo, and Everything but the Elote Seasoning. Mix until combined.

In a large bowl, toss together cooked brussel sprouts, sautéed veggies, chopped cilantro, and the sour cream mixture. Serve hot (or cold) with cotija cheese and cilantro on top as garnish.