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20 Mexican Side Dishes You’ll Love

These Mexican side dishes are anything but boring, bringing full flavor, spice, cheese and more to the party.

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Jalapeno Popper Mexican Street Corn

One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its cream cheese and crema dressing, crunchy panko coating and spicy jalapeno kick. If you’re really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado

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Instant Pot Black Beans

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, and the secret is the addition of lard. —Helen Nelander, Boulder Creek, California
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Cilantro-Lime Rice

My family’s favorite Mexican restaurant serves a similar rice as a side dish. I threw this together one night by combining jasmine rice with chicken broth, lime, cilantro and the secret ingredient, nutmeg. It’s such an easy side dish and pairs well with fajitas and kabobs on the grill. —Robin Baskette, Lexington, Kentucky
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Fiesta Red Potatoes

Simple and delicious, this potato recipe is one of the easiest side dishes you can make. Use only one jalapeno or serve these fiery potatoes with sour cream to cool them off a bit.—Pat Pennell, El Dorado Springs, Missouri
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Mexican Street Corn Bake

Mexican Street Corn Bake

This one-pan Mexican street corn is an easy take on the popular street food. It works best with frozen sweet corn, but fresh or canned corn works just as well. —Erin Wright, Wallace, Kansas
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Baked Beans Mole

My son and husband love this hearty side dish that is 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. —Roxanne Chan, Albany, California
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Fiesta Corn

Corn with tomatoes and jalapenos is one of the first dishes I cooked for my husband. It’s easy to throw together and is quick enough for busy weeknights. If you don’t like heat, use green bell peppers instead of jalapenos. —Cassandra Ramirez, Bardstown, Kentucky
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Potato and Chorizo Casserole

I love the smoky flavor that chorizo gives this dish; it works incredibly well with the sweet red and green peppers. This hearty side dish works well alongside tacos, mole chicken and stuffed peppers —Ana Beteta, Aberdeen, Maryland
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Frijoles y Chorizo

Chorizo 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.—Taste of Home Test Kitchen
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Grilled Elote Flatbread

Fresh corn, mayo, Cotija cheese, cilantro and lime juice come together for a fun twist on a classic Mexican dish! Keep your kitchen cooled down during the summer by grilling this fresh flatbread outdoors. —Amanda Phillips, Portland, Oregon
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Patio Pintos

This filling bean side dish is packed with flavor, thanks to the addition of bacon, onions and chili powder. Once the browning is done, this dish is largely hand-off, freeing you to whip up your main! —Joan Hallford, Fort Worth, Texas
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Cumin Rice with Avocado

Cumin, picante sauce and avocado do a terrific job of perking up rice in this any-day side dish. —Margaret Allen, Abingdon, Virginia
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Fiesta Grilled Corn

For something that’s fresh and spicy, turn to this grilled corn on the cob recipe. While it’s great with just about any Mexican dish, we especially love it with skillet enchiladas or margarita chicken. —MacKenzie Severson, Germantown, Maryland
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Mexican Roasted Potato Salad

My husband is the No. 1 fan of this south-of-the-border potato salad. The green chiles, fresh cilantro and chipotle really make it something special. Plus, the leftovers make an awesome late-night snack, straight from the fridge! —Elisabeth Larsen, Pleasant Grove, Utah

Pair this with one of our Mexican chicken recipes for dinner tonight.

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Shrimp and Avocado Salad

This Mexican shrimp cocktail’s bright, fresh flavors and colors entice even my little ones. I like to serve it with some veggie tacos as a side or alongside a scoop of lime-cilantro rice for a light meal. —Carly Terrell, Granbury, Texas
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Salsa Corn Cakes

This recipe is super with fresh or canned corn. I whip up these patties to serve alongside nachos or tacos on busy evenings. The salsa is subtle but adds flavor. —Lisa Boettcher, Rosebush, Michigan
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Fiesta Corn and Beans

Bursting with southwestern flavors, the zesty veggie medley here can be served as a side dish or a meatless meal-in-one. The dollop of yogurt is a cool, creamy finishing touch and helps balance the warmth and richness of the chili powder and cumin. —Gerald Hetrick, Erie, Pennsylvania
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Green Chile Creamed Corn

If you’re in search of an easy, hands-off side dish, look no further than this slow-cooked creamed corn. All you have to do is drop the ingredients into a slow cooker, turn it on and wait a few hours. So simple! —Pat Dazis, Charlotte, North Carolina
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No-Fuss Avocado Onion Salad

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 lemon and honey dressing is really tart, but add the avocados and onions and it’s the perfect complement. Serve it with tostadas or a baked chimichanga for a complete meal. —Marina Castle Kelley, Canyon Country, California
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Grilled Street Corn

This easy grilled corn side goes great with just about anything, but my family especially loves it with grilled flank steak or some chicken fajitas. —Ashley Crainshaw, Shawnee, Kansas

Up Next: How to Make Chile Rellenos

Jacqueline Weiss
Jacqueline is a blogger and writer, passionate about sharing the latest in helpful tips and trends in food and cooking. In her spare time, you’ll find her trying new restaurants and experimenting in the kitchen.