{"id":777230,"date":"2021-11-18T08:00:11","date_gmt":"2021-11-18T08:00:11","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?post_type=collection&p=777230"},"modified":"2024-06-13T09:59:39","modified_gmt":"2024-06-13T14:59:39","slug":"mexican-side-dishes","status":"publish","type":"listicle","link":"https:\/\/www.tasteofhome.com\/collection\/mexican-side-dishes\/","title":{"rendered":"25 Mexican Side Dishes You’ll Love"},"content":{"rendered":"
\"Jalapeno<\/a><\/div>

Jalapeno Popper Mexican Street Corn<\/a><\/h2>Total Time: <\/strong>30 minutes\r\nMain Ingredients:<\/strong> Corn, jalapenos, cream cheese, panko\r\nLevel:<\/strong> Intermediate
Go to Recipe<\/a><\/div><\/div>\r\n

This recipe is like a deconstructed version of jalapeno poppers<\/a>, but with the addition of sweet and smoky grilled corn. If you want, you can replace the chipotle powder and lime with Tajin<\/a>, a very popular spice blend in Mexico.<\/p>\r\n

\"One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon!\" \u2014Recipe contributor Crystal Schlueter, Northglenn, Colorado<\/em><\/p>\r\n\r\n\r\n

\"Cilantro<\/a><\/div>

Cilantro-Lime Rice<\/a><\/h2>Total Time:<\/strong> 20 minutes\r\nMain Ingredients:<\/strong> Jasmine rice, chicken broth, lime, cilantro\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

Jasmine rice is a long-grain variety, meaning that it becomes light and fluffy when cooked. Serve it alongside a saucy main dish, fajitas or slow-cooked carnitas<\/a>.<\/p>\r\n

\"My family's favorite Mexican restaurant serves a similar rice as a side dish. I threw this together one night when I was making fajitas, and everyone loved it! It's such an easy side dish and pairs well with kabobs on the grill, too.\" \u2014Recipe contributor Robin Baskette, Lexington, Kentucky<\/em><\/p>\r\n\r\n\r\n

\"Pico<\/a><\/div>

Pico de Gallo<\/a><\/h2>Total Time: <\/strong>10 minutes + chilling\r\nMain Ingredients:<\/strong> Tomatoes, onion, cilantro, jalapeno peppers, lime, garlic, salt\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n\r\nRice and beans, burritos, quesadillas...whatever main dish you're serving, it's always good to pair with pico de gallo on the side. White onions are most commonly used in Mexican cooking. It's a type of onion<\/a> that lends a subtly sweet taste to dishes without too much bite. That flavor profile is ideal when paired with delicate, sweet tomatoes.\r\n\r\n\"This easy and versatile pico de gallo recipe is a classic for a reason. The jalape\u00f1o peppers add just the right amount of kick. Let it chill for an hour or two before serving to help the flavors blend.\" \u2014Recipe contributor Jeannie Trudell, Del Norte, Colorado<\/em>\r\n\r\n
\"Instant<\/a><\/div>

Instant Pot Black Beans<\/a><\/h2>Total Time:<\/strong> 35 minutes + releasing\r\nMain Ingredients:<\/strong> Black beans, lard, queso fresco\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

Lard is indeed the secret ingredient to many dishes (ever make a lard pie crust<\/a>?). If you want to lower your intake of animal fats, substitute half of the lard with refined olive oil, which has a neutral taste.<\/p>\r\n

\"Instant Pot black beans are the key to a lot of my family's meals, whether for a weekend breakfast or for taco salads and burritos throughout the week. For years, I've tried to find a homemade recipe as creamy and tasty as Mexican restaurant beans. This is that recipe.\" \u2014Recipe contributor Helen Nelander, Boulder Creek, California<\/em><\/p>\r\n\r\n\r\n

\"Yuca<\/a><\/div>

Yuca Frita con Mojo<\/a><\/h2>Total Time:<\/strong> 45 minutes + chilling\r\nMain Ingredients:<\/strong> Sour orange marinade, seasonings, yuca or cassava root, oil\r\nLevel:<\/strong> Intermediate
Go to Recipe<\/a><\/div><\/div>\r\n

If you love trying different root veggies in the form of fries\u2014hello, sweet potato fries<\/a>\u2014then you're going to need to find yuca. Also known as a cassava root, yuca makes a fun replacement for potatoes. Like cutting regular potatoes into french fry form, try to slice the yuca into evenly sized pieces.<\/p>\r\n

\"Who doesn't love something fried? That's how I first got turned on to yuca, and now I cook it regularly. It is a starchy tuber, similar in texture to a potato, and is served with a lovely garlicky orange dipping sauce.\" \u2014Recipe contributor Deeanna Dickey, Denver, Colorado<\/em><\/p>\r\n\r\n\r\n

\"Mexican<\/a><\/div>

Mexican Street Corn Bake<\/a><\/h2>Total Time:<\/strong> 45 minutes\r\nMain Ingredients:<\/strong> Corn, mayonnaise, chipotle pepper\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

This recipe is fun to make and easy to get creative with. You can try chipotle mayo or garlic aioli, or substitute the Parmesan for a more traditional cheese like Cotija. To make the dish vegan, use nutritional yeast<\/a> in place of Parmesan and opt for a plant-based mayonnaise.<\/p>\r\n

\"We discovered Mexican street corn at a festival. This easy one-pan version saves on prep and cleanup. Every August I freeze a lot of our own fresh sweet corn and then I use that in this recipe, but store-bought corn works just as well.\" \u2014Recipe contributor Erin Wright, Wallace, Kansas<\/em><\/p>\r\n\r\n\r\n

\"Baked<\/a><\/div>

Baked Beans Mole<\/a><\/h2>Total Time:<\/strong> 1 hour, 5 minutes\r\nMain Ingredients:<\/strong> Black beans, pinto beans, black-eyed peas, chorizo, bittersweet chocolate, salsa\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

There are many types of mole sauce<\/a>, but one of the most famous varieties, mole poblano, includes chocolate. This recipe imbibes the spirit of mole but reduces the number of ingredients, making it easier to prepare.<\/p>\r\n

\"My son and husband love this hearty side dish. It's quick and easy to prepare but yet so flavorful. Chocolate, chili and honey mingle to create a rich, savory flavor that's not too spicy and not too sweet.\" \u2014Recipe contributor Roxanne Chan, Albany, California<\/em><\/p>\r\n\r\n\r\n

\"Mexican<\/a><\/div>

Mexican Roasted Potato Salad<\/a><\/h2>Total Time:<\/strong> 45 minutes\r\nMain Ingredients:<\/strong> Potatoes, black beans, green chiles, mayonnaise, sour cream\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

This recipe gives the classic potato salad<\/a> a twist with the addition of black beans and chiles. A starchier potato like Yukon Gold will give you a more creamy result, whereas a waxy variety like a fingerling potato will give the salad more bite.<\/p>\r\n

\"My husband is the No. 1 fan of this south-of-the-border potato salad. The leftovers make an awesome late-night snack, straight from the fridge.\" \u2014Recipe contributor Elisabeth Larsen, Pleasant Grove, Utah<\/em><\/p>\r\n\r\n\r\n

\"Corn<\/a><\/div>

Corn and Black Bean Salad<\/a><\/h2>Total Time:<\/strong> 15 minutes + chilling\r\nMain Ingredients:<\/strong> Black-eyed peas, black beans, tomatoes, frozen corn, red onion\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

Bursting with color, this corn and bean salad just needs scoopable chips to complete it. Even though it makes a great side dish, we also love serving this with Mexican beers<\/a> as a filling afternoon snack in the summertime.<\/p>\r\n

\"This colorful, crunchy black bean and corn salad is chock-full of nutrition that all ages love. Try it with a variety of summer entrees, or as a wholesome salsa!\" \u2014Recipe contributor Krista Frank, Rhododendron, Oregon<\/em><\/p>\r\n\r\n\r\n

\"Shrimp<\/a><\/div>

Shrimp Quesadilla<\/a><\/h2>Total Time:<\/strong> 30 minutes\r\nMain Ingredients: <\/strong>Jalapeno, shrimp, cumin, tomato, flour tortillas, Mexican cheese\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

Serve salsa, sour cream and fresh guacamole with shrimp quesadillas. You can even make homemade flour tortillas<\/a>, which cook up really quickly. Make sure your skillet is nice and hot so the quesadillas get that browned, crackly texture that makes them irresistible.<\/p>\r\n

\"Switch up your normal quesadilla toppings with this recipe. Serve with salsa on the side and a frosty smoothie, if you like.\" \u2014Recipe contributor Tiffany Bryson, San Antonio, Texas<\/em><\/p>\r\n\r\n\r\n

\"Queso<\/a><\/div>

Queso Fundido<\/a><\/h2>Total Time:<\/strong> 35 minutes\r\nMain Ingredients:<\/strong> Chorizo, corn, red onion, poblano pepper, Monterey Jack cheese\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

When you want to shake things up and skip the guac and salsa, bring out a warm skillet of dippable cheese. This meat and veggie packed cheese dip bakes in a cast-iron skillet until bubbly.<\/p>\r\n

\"Dig in to this one-skillet dip and enjoy the gooey cheese and the spicy kicks from chorizo and pepper jack.\" \u2014Recipe contributor Julie Merriman, Seattle, Washington<\/em><\/p>\r\n\r\n\r\n

\"Frijoles<\/a><\/div>

Frijoles y Chorizo<\/a><\/h2>Total Time:<\/strong> 2 hours, 40 minutes + soaking\r\nMain Ingredients:<\/strong> Pinto beans, chorizo, poblano peppers, serrano peppers, lard\r\nLevel:<\/strong> Intermediate
Go to Recipe<\/a><\/div><\/div>\r\n

Admittedly, this isn't the quickest side dish to put together. If you know you're expecting guests, though, it's a great recipe to prep in advance. Pinto beans have a mild flavor and soft texture, so they soak up all the savory and spicy flavors in this dish. Serve with your choice of vegetables and warmed tortillas or rustic bread.<\/p>\r\n

\"Chorizo (pork sausage) and frijoles (beans) make a tasty and authentic side dish. The flavorful meat combined with the zippy mixture of beans, peppers and seasonings are unforgettable.\" \u2014<\/em>Taste Recipes Test Kitchen<\/em><\/p>\r\n\r\n\r\n

\"Exps<\/a><\/div>

Grilled Elote Flatbread<\/a><\/h2>Total Time:<\/strong> 35 minutes\r\nMain Ingredients:<\/strong> Corn, pizza dough, mayonnaise, Cotija\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

What is it about flatbread recipes<\/a> that makes everything on top of it look so much better? If you want to make your own pizza dough<\/a>, beware! You may just start converting all your recipes into flatbreads.<\/p>\r\n

\"Here's a fun twist on a classic Mexican dish! Keep your kitchen cooled down during the summer by grilling this fresh flatbread outdoors.\" \u2014Recipe contributor Amanda Phillips, Portland, Oregon<\/em><\/p>\r\n\r\n\r\n

\"Patio<\/a><\/div>

Patio Pinto Beans<\/a><\/h2>Total Time:<\/strong> 1 hour, 25 minutes\r\nMain Ingredients:<\/strong> Pinto beans, tomatoes, bacon, brown sugar\r\nLevel:<\/strong> Intermediate
Go to Recipe<\/a><\/div><\/div>\r\n

Patio pintos are a lot like baked beans<\/a> but minus the vinegar and plus green chiles. Want to make this dish a little more Mexican, a little less American? Substitute the bacon for chicharrones.<\/p>\r\n

\"Any time Mom had the gang over for dinner, she made these pinto beans. Once she made a batch for my cousin's birthday and he ate the entire thing.\" \u2014Recipe contributor Joan Hallford, North Richland Hills, Texas<\/em><\/p>\r\n\r\n\r\n

\"Cumin<\/a><\/div>

Cumin Rice with Avocado<\/a><\/h2>Total Time:<\/strong> 35 minutes\r\nMain Ingredients:<\/strong> Rice, avocado, chicken bouillon, cumin, picante sauce\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

We love any excuse to make white rice taste better<\/a>, and this is one of those recipes! If you're in the camp that prefers using whole seeds over powdered cumin, simply reserve the butter and use it to fry the cumin seed. When the rest of the dish is finished, pour your buttery mixture over the top and enjoy.<\/p>\r\n

\"Cumin, picante sauce and avocado do a terrific job of perking up rice in this any-day side dish.\" \u2014Recipe contributor Margaret Allen, Abingdon, Virginia<\/em><\/p>\r\n\r\n\r\n

\"Elote<\/a><\/div>

Mexican Street Corn<\/a><\/h2>Total Time:<\/strong> 40 minutes + soaking\r\nMain Ingredients:<\/strong> Ears of corn, sour cream, mayonnaise, cilantro, lime, garlic, Cotija, chili powder\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n\r\nThough we have a few variations of Mexican street corn in this roundup, this one is on the cob and pretty traditional. If you have a jar of tajin from garnishing Mexican drinks<\/a>, you can sprinkle that over the corn as well.\r\n

\"Elote, otherwise known as Mexican street corn, is grilled, covered in mayo, and then sprinkled with chili powder, Cotija and cilantro. A squeeze of lime juice is the perfect finishing touch.\" \u2014Recipe contributor, James Schend<\/a>, Dairy Freed<\/a><\/em><\/p>\r\n\r\n\r\n

\"Shrimp<\/a><\/div>

Shrimp Avocado Salad<\/a><\/h2>Total Time:<\/strong> 25 minutes + chilling\r\nMain Ingredients:<\/strong> Shrimp, avocado, plum tomatoes, chiles, rice vinegar\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

This recipe is similar in spirit to ceviche<\/a>, a refreshing dish of choice in many Latino coastal cultures. Serve it with lettuce cups as called for, or over tostadas.<\/p>\r\n

\"The delicious taste and smooth texture of avocados and the crisp shrimp salad create a heavenly combination. Serve it as a cool and satisfying lunch or a light, quick and easy dinner.\" \u2014Recipe contributor Teri Rasey, Cadillac, Michigan<\/em><\/p>\r\n\r\n\r\n

\"Corn<\/a><\/div>

Corn Cakes<\/a><\/h2>These buttery corn cakes are bound together by wholesome, gritty cornmeal and bursting with whole corn kernels, pungent scallions, sweet red peppers and subtly spicy green chiles. A drizzle of maple syrup may seem out of place, but its caramelly tang ties everything together.
Go to Recipe<\/a><\/div><\/div>\n\r\n\r\n
\"No<\/a><\/div>

No-Fuss Avocado Onion Salad<\/a><\/h2>Total Time:<\/strong> 15 minutes\r\nMain Ingredients:<\/strong> Avocados, sweet onion, olive oil, lemon juice\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

This is a delicious garnish for salad, tacos, tostadas<\/a> and more. For a bit more bite, substitute the sweet onion for red and the lemon juice for lime.<\/p>\r\n

\"My mother, Nena, grew up in Cuba and learned many styles of cooking. She had a knack for making something incredibly simple taste amazing. This salad is proof. By itself, the dressing is really tart, but add the avocados and onions and it's the perfect complement.\" \u2014Recipe contributor Marina Castle Kelley, Canyon Country, California<\/em><\/p>\r\n\r\n\r\n

\"Mexican<\/a><\/div>

Mexican Street Corn Salad<\/a><\/h2>Total Time:<\/strong> 30 minutes\r\nMain Ingredients:<\/strong> Corn, mayonnaise, Cotija, cilantro, green onions, jalapeno pepper, lime, garlic, chili powder, salt, pepper\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

Not a fan of eating off the cob? No problem. Esquites make street corn so much easier to eat. Serve in small ramekins with your main dish, but keep the serving bowl on the table because people will be reaching for more!<\/p>\r\n

\"Toasting the corn adds a nutty, almost popcorn flavor to this popular Mexican street dish. Cilantro, green onions and jalapeno add pops of green to the creamy deep yellow salad.\" \u2014<\/em>Taste Recipes Test Kitchen<\/em><\/p>\r\n\r\n\r\n

\"Mini<\/a><\/div>

Mini Chicken Empanadas<\/a><\/h2>Total Time:<\/strong> 45 minutes\r\nMain Ingredients:<\/strong> Chicken, Colby-Monterey Jack cheese, cream cheese, red bell pepper, jalapeno pepper, refrigerated pie crust\r\nLevel:<\/strong> Intermediate
Go to Recipe<\/a><\/div><\/div>\r\n\r\nWhether you're serving as appetizers or a side dish for a lighter meal, mini empanadas will always be a success. They're fun to assemble and easier to make than you'd think, thanks to premade pie crust. Remember to let the cream cheese sit out for at least 10 minutes to allow it to soften. Serve with salsa verde<\/a>.\r\n\r\n\"Refrigerated pie crust makes quick work of assembling these bite-sized appetizers loaded with chicken and cheese. I've made them several times since receiving the recipe from a friend.\" \u2014Recipe contributor Betty Fulks, Onia, Arkansas<\/em>\r\n\r\n\r\n\r\n
\"Green<\/a><\/div>

Green Chile Creamed Corn<\/a><\/h2>Total Time:<\/strong> 2 hours, 40 minutes\r\nMain Ingredients:<\/strong> Corn, cream cheese, peppers, chiles\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

We can always rely on slow-cooker recipes<\/a> when we run out of stovetop space. If you want a creamier corn, pulse a portion of the finished creamed corn in a blender, add it back into the crock, and stir.<\/p>\r\n

\"When hosting big meals, I would sometimes run out of burners. Then I realized my slow cooker could help by simmering corn and green chiles with pickled jalapenos.\" \u2014Recipe contributor Pat Dazis, Charlotte, North Carolina<\/em><\/p>\r\n\r\n\r\n

\"Arroz<\/a><\/div>

Arroz con Gandules (Rice with Pigeon Peas)<\/a><\/h2>Total Time:<\/strong> 45 minutes\r\nMain Ingredients:<\/strong> Sofrito, canola oil, rice, Goya sazon, pigeon peas, Vienna sausage\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n\r\nSofrito is like the mirepoix<\/a> of Spanish cooking; the aromatics work as a base to season the rice and beans. For the fluffiest rice possible, keep the pot covered and allow it to sit off the heat for five to ten minutes before fluffing with a fork.\r\n\r\n\"Feed a crowd with this authentic arroz con gandules recipe, which was handed down to me from my mom. It's a staple with the familia at all our gatherings.\" \u2014Recipe contributor Evelyn Robles, Oak Creek, Wisconsin<\/em>\r\n\r\n\r\n\r\n
\"Chili<\/a><\/div>

Chili con Queso<\/a><\/h2>Total Time:<\/strong> 20 minutes\r\nMain Ingredients:<\/strong> Green chiles, onion, milk, cornstarch, cheddar cheese, Monterey Jack cheese\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n\r\nCan you ever get enough cheese dip? This queso comes together super fast and can be paired with guac and pico de gallo for a pretty trio. Corn chips are the most classic dipper, but you can also drizzle the cheese over a big pile of nachos when you're serving a crowd.\r\n\r\n\"Years ago, my husband invented this gooey cheese dip. I may be biased, but I have to say it's excellent. If you like heat, rev it up with finely chopped jalapenos.\" \u2014Recipe contributor Patricia Leinheiser, Albuquerque, New Mexico<\/em>\r\n\r\n\r\n\r\n
\"Moist<\/a><\/div>

Moist Mexican Cornbread<\/a><\/h2>Total Time:<\/strong> 45 minutes\r\nMain Ingredients:<\/strong> Eggs, sour cream, cornmeal, all-purpose flour, green chiles, pimientos, ground beef, cheddar cheese\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n\r\nPan de elote, or Mexican cornbread, is a very tasty side dish. This particular recipe is filled with ground beef, so it'll be more filling than your basic skillet cornbread<\/a>.\r\n\r\n\"Our family enjoys this beef-stuffed cornbread with for a snack or even a simple entree.\" \u2014Recipe contributor Elizabeth Sanders, Obion, Tennessee<\/em>\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"

Whip up these Mexican side dishes for your tacos, sopes, flautas and more. 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