When it comes to adding flavor and excitement to your meals, look no further than the bold and vibrant world of spicy Mexican cuisine. From classic dishes like cheesy jalapeño cornbread and authentic Mexican rice, to more modern twists like street-style elote and creamy avocado lime slaw, there’s a spicy side dish out there for every occasion.
Whether you’re hosting a fiesta or just looking to spice up your daily routine, we’ve got 18 mouth-watering recipes that are sure to ignite your taste buds. From comforting staples like refried beans with chorizo and charro beans with bacon, to fresh and zesty options like pico de gallo with mango and grilled zucchini with cotija, our collection of spicy Mexican side dishes has something for everyone.
In this article, we’ll be diving into the world of spicy Mexican cuisine, sharing recipes that are sure to become new favorites. So grab a tortilla chip and get ready to spice things up!
Cheesy Jalapeño Cornbread
A spicy twist on classic cornbread, this Cheesy Jalapeño Cornbread is perfect for those who like a little heat in their baked goods.
Ingredients:
– 1 cup all-purpose flour
– 1 cup cornmeal
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup granulated sugar
– 1 cup milk
– 2 large eggs
– 2 tablespoons butter, melted
– 1-2 jalapeños, diced (depending on desired level of heat)
– 1 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish.
2. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, and melted butter. Add sugar, diced jalapeños, and whisk until combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour in the shredded cheddar cheese and fold until evenly distributed.
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Authentic Mexican Rice
A staple in any Mexican meal, this simple yet flavorful rice dish is a perfect accompaniment to your favorite tacos, enchiladas, and more. With its perfect blend of spices and toasted flavors, you’ll be transported to the streets of Mexico with every bite.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin powder
– 1/2 teaspoon paprika
– Salt, to taste
Instructions:
1. Heat the oil in a large saucepan over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the rice, water, cumin powder, paprika, and salt. Stir well to combine.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until liquid is absorbed and rice is tender.
Cooking Time: 20 minutes
Street-Style Elote
Elevate your backyard barbecue game with this vibrant Street-Style Elote recipe. This Mexican-inspired twist on classic grilled corn adds creamy, tangy flavors and crunchy texture.
Ingredients:
– 4 ears of corn, husked and silked
– 1/4 cup mayonnaise
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– 1/4 teaspoon smoked paprika (optional)
– Salt, to taste
– 1/4 cup crumbled cotija cheese (or feta or Parmesan)
– Chopped cilantro, for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn for 10-12 minutes, turning every 3-4 minutes, until lightly charred and tender.
3. In a small bowl, whisk together mayonnaise, lime juice, cumin, smoked paprika (if using), and salt.
4. Brush the mixture evenly onto the grilled corn ears.
5. Sprinkle cotija cheese over the top of each ear.
6. Garnish with chopped cilantro.
7. Serve immediately and enjoy!
Cooking Time: 15 minutes
Creamy Avocado Lime Slaw
This refreshing slaw combines the creaminess of avocado with the brightness of lime juice and a hint of spice, making it perfect for topping tacos, grilled meats, or using as a sandwich spread.
Ingredients:
– 2 ripe avocados, diced
– 1 cup red cabbage, thinly sliced
– 1/2 cup red onion, thinly sliced
– 1/4 cup freshly squeezed lime juice
– 2 tablespoons mayonnaise
– 1 tablespoon chopped fresh cilantro
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced avocado, red cabbage, and red onion.
2. In a separate bowl, whisk together the lime juice, mayonnaise, cilantro, and cumin until smooth.
3. Pour the dressing over the slaw mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (including chilling time)
Black Bean and Corn Salad
This vibrant salad combines the natural sweetness of corn with the rich flavor of black beans, all wrapped up in a zesty dressing. Perfect for a quick lunch or as a side dish for your next gathering.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine black beans, corn kernels, and red bell pepper.
2. In a small bowl, whisk together lime juice and olive oil.
3. Pour the dressing over the bean and corn mixture; toss to coat.
4. Stir in chopped cilantro; season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None! This salad is ready in just a few minutes.
Roasted Poblano Mac and Cheese
Elevate your macaroni and cheese game with the rich flavor of roasted poblanos. This creamy, cheesy casserole is perfect for a cozy dinner or a comforting side dish.
Ingredients:
– 8 oz macaroni
– 2 large poblano peppers
– 4 cups grated cheddar cheese
– 1 cup grated Parmesan cheese
– 1/2 cup all-purpose flour
– 2 tsp paprika
– Salt and pepper, to taste
– 2 tbsp unsalted butter
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 375°F.
2. Roast poblanos by placing them on a baking sheet and drizzling with olive oil. Roast for 30-40 minutes or until skin is blistered and charred.
3. Cook macaroni according to package instructions. Drain and set aside.
4. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add heavy cream and bring to a simmer.
5. Remove from heat and stir in cheddar and Parmesan cheese until melted. Season with paprika, salt, and pepper.
6. Add cooked macaroni and roasted poblanos to the cheese sauce. Stir until combined.
7. Transfer mixture to a baking dish and top with additional grated cheese (if desired).
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 45-50 minutes
Chili-Lime Grilled Pineapple
Elevate your summer gatherings with this refreshing twist on traditional grilled pineapple. The combination of chili flakes, lime juice, and brown sugar creates a sweet and savory flavor profile that’s sure to please.
Ingredients:
– 1 ripe pineapple, cut into 1-inch wedges
– 2 tbsp brown sugar
– 1 tsp chili flakes
– 2 tbsp freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together brown sugar, chili flakes, and salt.
3. Brush the pineapple wedges with lime juice.
4. Sprinkle the sugar-chili mixture evenly over the pineapple.
5. Grill for 2-3 minutes per side, or until caramelized and slightly charred.
6. Garnish with chopped cilantro, if desired.
7. Serve immediately.
Cooking Time: 6-8 minutes
Refried Beans with Chorizo
Transform ordinary refried beans into a flavorful and spicy dish by adding chorizo, a type of Spanish sausage.
Ingredients:
– 1 can black beans, drained and rinsed
– 2 tablespoons olive oil
– 1/2 cup diced chorizo sausage
– 1 small onion, finely chopped
– 1 garlic clove, minced
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced chorizo sausage and cook until browned, breaking it up with a spoon as it cooks.
5. Stir in the cumin, salt, and pepper.
6. Add the black beans to the skillet and stir to combine.
7. Reduce heat to low and simmer for 10-15 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Zesty Cilantro Lime Rice
Add a burst of citrusy flavor to your meal with this refreshing Zesty Cilantro Lime Rice recipe! Perfect for accompanying grilled meats, seafood, or as a side dish on its own.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup freshly chopped cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Rinse the rice in a fine-mesh strainer until the water runs clear.
2. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is tender.
3. Fluff the cooked rice with a fork.
4. In a small bowl, whisk together the chopped cilantro, lime juice, and olive oil.
5. Add the cilantro mixture to the cooked rice and stir-fry for 2-3 minutes or until the flavors are well combined.
6. Season with salt to taste.
Cooking Time: 20-25 minutes
Mexican Street Corn Salad
Get ready to taste the vibrant flavors of Mexico with this colorful salad! This recipe combines sweet corn, creamy beans, and tangy lime juice for a fiesta on your plate.
Ingredients:
– 1 cup fresh corn kernels
– 1 (15 oz) can black beans, drained and rinsed
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss corn kernels with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until slightly caramelized.
3. In a large bowl, combine roasted corn, black beans, red bell pepper, and cilantro.
4. Squeeze lime juice over the mixture and toss to coat.
5. Season with salt and pepper to taste.
6. Serve warm or at room temperature.
Cooking Time: 20 minutes
Spicy Pickled Red Onions
Add a pop of flavor and color to your dishes with these spicy pickled red onions! Perfect as a topping for tacos, burgers, or sandwiches, or as a side dish.
Ingredients:
– 1 large red onion, thinly sliced
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1 tsp (5g) salt
– 1/4 tsp (1.25g) red pepper flakes (or more to taste)
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine sliced onions and salt. Let it sit for 30 minutes to draw out excess moisture.
2. Drain the onions and rinse with cold water. Pat dry with paper towels.
3. In a medium saucepan, combine vinegar, water, sugar, and red pepper flakes. Bring to a boil over high heat.
4. Reduce heat to medium-low and simmer for 10-15 minutes or until the pickling liquid has thickened slightly.
5. Pack the onions into a clean glass jar with a tight-fitting lid. Pour the hot pickling liquid over the onions, making sure they are completely covered.
6. Let it cool to room temperature, then refrigerate. Store in the fridge for up to 2 weeks.
Cooking Time: 15-20 minutes
Queso Fundido with Mushrooms
Get ready to delight your taste buds with this creamy and savory queso fundido, infused with the earthy flavor of mushrooms. This recipe is perfect for snacking or serving as an appetizer.
Ingredients:
– 1 cup melted Oaxaca cheese (or Monterey Jack)
– 1/2 cup chopped fresh mushrooms (such as cremini or shiitake)
– 1 tablespoon butter
– 1 small onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat your broiler.
2. In a skillet, melt the butter over medium heat. Add the onion and cook until translucent, about 3 minutes.
3. Add the mushrooms and cook until they release their moisture and start to brown, about 4-5 minutes.
4. Stir in the cumin and cook for an additional minute.
5. Pour the melted cheese into a small baking dish or ramekin. Top with the mushroom mixture.
6. Place under the broiler and cook until the cheese is bubbly and slightly browned, about 2-3 minutes.
7. Remove from the oven and garnish with cilantro leaves. Serve warm.
Cooking Time: About 10-12 minutes total
Chipotle Sweet Potato Wedges
Get ready to spice up your snack game with these smoky sweet potato wedges! This recipe combines the natural sweetness of sweet potatoes with a kick of chipotle peppers in adobo sauce.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup olive oil
– 2 chipotle peppers in adobo sauce, minced
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut sweet potatoes into 1-inch wedges.
3. In a bowl, mix together olive oil, chipotle peppers, lime juice, cumin, salt, and pepper.
4. Add sweet potato wedges to the bowl and toss to coat evenly.
5. Line a baking sheet with parchment paper and arrange the wedges in a single layer.
6. Bake for 25-30 minutes or until tender and caramelized.
Cooking Time: 25-30 minutes
Charro Beans with Bacon
Experience the rich flavors of Mexico with this simple recipe that combines tender beans, crispy bacon, and aromatic spices.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 6 slices of thick-cut bacon, cut into small pieces
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy.
2. Remove the cooked bacon from the pot, leaving the grease behind.
3. Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
4. Add the soaked pinto beans, cumin, paprika, salt, and pepper to the pot. Stir to combine.
5. Pour in the chicken broth and bring the mixture to a boil.
6. Reduce heat to low and simmer for 1 hour, or until the beans are tender.
7. Serve the Charro Beans hot, topped with crumbled cooked bacon.
Cooking Time: 1 hour
Pico de Gallo with Mango
Add a tropical twist to traditional pico de gallo with the sweetness of mango! This refreshing condiment is perfect for topping tacos, grilled meats, or veggies.
Ingredients:
– 2 ripe mangos, diced
– 1 cup diced fresh tomatoes (such as Roma or cherry)
– 1/4 cup chopped red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– 1 teaspoon salt
– 2 tablespoons chopped fresh cilantro
Instructions:
1. In a medium bowl, combine mango, tomatoes, onion, and jalapeño.
2. Squeeze lime juice over the mixture and toss to coat.
3. Sprinkle salt and cilantro over the top and stir to combine.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 15-30 minutes (depending on desired level of freshness)
Grilled Zucchini with Cotija
Elevate your summer grilling game with this simple and flavorful recipe that combines the natural sweetness of zucchini with the tangy, crumbly goodness of Cotija cheese.
Ingredients:
– 2 medium zucchinis
– 1/4 cup Cotija cheese, crumbled
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat your grill to medium-high heat.
2. Brush both sides of the zucchinis with olive oil and season with salt and pepper.
3. Grill the zucchinis for 3-4 minutes per side, or until they develop nice char marks and a tender texture.
4. Once cooked, sprinkle the crumbled Cotija cheese over the grilled zucchinis.
5. Garnish with fresh cilantro leaves, if desired.
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Mexican Caesar Salad
Experience the bold flavors of Mexico with this twist on a classic Caesar salad! This recipe combines the tanginess of traditional Caesar dressing with the spicy kick of jalapeños and the crunch of crispy tortilla strips.
Ingredients:
– 4 cups romaine lettuce, chopped
– 1/2 cup croutons (store-bought or homemade)
– 1/4 cup grated Parmesan cheese
– 1/2 cup Mexican Caesar dressing (see below for recipe)
– 1 jalapeño pepper, seeded and finely chopped
– 1 avocado, diced
– Salt and pepper to taste
Mexican Caesar Dressing:
– 1/2 cup mayonnaise
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon Dijon mustard
– 1 minced garlic clove
– 1/2 teaspoon dried oregano
– 1/4 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine lettuce, croutons, and Parmesan cheese.
2. Drizzle Mexican Caesar dressing over the salad and toss to coat.
3. Sprinkle chopped jalapeño and diced avocado on top.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Roasted Tomatillo Salsa
Roasted Tomatillo Salsa Recipe
Summary
Get ready to spice up your meals with these 18 mouth-watering Mexican side dish recipes! From classic dishes like Authentic Mexican Rice and Refried Beans with Chorizo, to creative twists like Cheesy Jalapeño Cornbread and Roasted Poblano Mac and Cheese, there’s something for every occasion. Add some heat with Spicy Pickled Red Onions or Chili-Lime Grilled Pineapple, or cool down with Creamy Avocado Lime Slaw. Whether you’re hosting a fiesta or just need a flavorful side dish, these recipes are sure to satisfy your cravings.
