When I’m planning dinner, I have this bad habit of making the sides just as exciting as the main dish…sometimes even more so.
Mexican foods make that ridiculously easy!
Between the smoky flavors, fresh herbs, and just the right amount of spice, the sides practically steal the spotlight.
There are tons of Mexican dips and appetizers I love (you can check them out here), but side dishes are meant to complement the star of the plate.
But, honestly, sometimes I can make a full dinner out of the sides alone!
So if you’re looking for some Mexican sides to go with your tacos, grilled steak, or chilli, here are some ideas you’re going to love:
1. Mexican Street Corn
Grill whole ears of corn until lightly charred on all sides, turning every couple of minutes for even color.
While the corn is still hot, slather it with a mix of mayo, sour cream, lime juice, and a pinch of chili powder.
Roll it in crumbled cotija cheese (a salty and crumbly Mexican cheese), making sure every kernel gets coated.
Sprinkle with fresh cilantro and serve right away.
But if you want a little extra heat, keep some chili powder on the table for sprinkling.
2. Black Bean and Corn Salad
Combine drained black beans, sweet corn kernels, diced red pepper, and chopped red onion in a large bowl.
Add diced avocado last so it stays nice and firm.
Whisk lime juice, olive oil, cumin, and salt together, then pour it over the veggies.
Toss gently until everything is coated, then refrigerate for at least 30 minutes so the flavors meld.
3. Pork Tamales
Soak dried corn husks in warm water until they’re pliable, then pat them dry.
Spread a layer of prepared masa dough onto the center of each husk, leaving space at the edges.
Spoon in a line of seasoned shredded pork, then fold the sides over and tuck the ends under.
Steam the pork tamales upright for about 1½ to 2 hours until the masa pulls away easily from the husk.
I always set a reminder because they smell so good it’s easy to forget the time!
4. Mexican Potatoes
Cut baby potatoes in half and toss them with olive oil, smoked paprika, garlic powder, and salt.
Roast on a baking sheet at 425°F until golden and crispy, flipping halfway through.
For a little flair, sprinkle fresh chopped cilantro on top right before serving.
I like to drizzle mine with a bit of chipotle crema while they’re still warm so it soaks in.
5. Fiesta Cucumber Salad
Slice cucumbers into thin rounds and toss with halved cherry tomatoes, diced red onion, and chopped cilantro.
Make a quick dressing by mixing lime juice, olive oil, honey, and a pinch of chili flakes.
Pour it over the salad and toss gently so the cucumbers don’t bruise.
Serve chilled with a sprinkle of cotija cheese for a creamy-salty contrast.
6. Mexican Rice
Rinse long-grain white rice until the water runs clear, then sauté it in a little oil until lightly golden.
Stir in minced garlic and onion, cooking just until fragrant.
Add tomato sauce, chicken broth, and a pinch of cumin, then bring to a simmer.
Cover and cook until the rice is tender, fluff with a fork, and stir in chopped cilantro for a fresh finish.
7. Mexican Roasted Cauliflower
Cut a head of cauliflower into florets and toss with olive oil, smoked paprika, cumin, and garlic powder.
Spread evenly on a baking sheet and roast at 425°F until edges are crisp and browned.
Right before serving, squeeze fresh lime juice over the top for a zesty kick.
If you want extra spice, dust with chili powder while it’s still hot.
8. Taco Salad
Layer chopped romaine lettuce, seasoned ground beef, shredded cheese, diced tomatoes, and black beans in a big serving bowl.
Top with crushed tortilla chips for crunch.
Mix sour cream, salsa, and lime juice to make a quick dressing, then drizzle over the salad.
Serve right away so the chips stay crisp.
9. Mexican Coleslaw
Shred green and purple cabbage and toss with thinly sliced red onion, jalapeño, and fresh cilantro.
In a separate bowl, whisk together mayo, lime juice, honey, and a pinch of cumin.
Pour the dressing over the cabbage mix and toss until coated.
Chill for at least 20 minutes so the flavors settle in before serving.
10. Spicy Corn Bites
Mix sweet corn kernels with shredded cheese, diced jalapeño, flour, and a beaten egg until the mixture holds together.
Scoop small portions and shape into patties or balls.
Pan-fry in a bit of oil until golden and crisp on both sides.
Serve with a dollop of sour cream or salsa verde for dipping.
11. Mexican Creamed Corn
In a skillet, melt butter and sauté chopped onions until soft.
Add corn kernels and cook for a few minutes, stirring often.
Pour in heavy cream and a bit of milk, then season with salt, pepper, and chili powder.
Simmer until the sauce thickens slightly, then stir in crumbled cotija cheese before serving.
12. Elote Pasta Salad
Cook short pasta until al dente, then rinse under cold water to stop the cooking.
In a large bowl, mix mayo, sour cream, lime juice, chili powder, and a little garlic powder.
Add the pasta, charred corn kernels, diced red onion, and cotija cheese, tossing gently until coated.
Garnish with fresh cilantro for a bright pop of color.
13. Mexican Roasted Zucchini
Slice zucchini into half-moons and toss with olive oil, cumin, smoked paprika, and minced garlic.
Roast at 425°F until tender with golden edges.
Right before serving, sprinkle with queso fresco and squeeze over fresh lime juice.
I sometimes throw in a few cherry tomatoes during the last 10 minutes for extra color and sweetness.
14. Spicy Brussels Sprouts
Halve Brussels sprouts and toss them with olive oil, chili powder, and a pinch of cayenne.
Roast at high heat until the outer leaves are crisp and slightly charred.
Drizzle with honey for a sweet-spicy contrast.
If you like them extra smoky, add a bit of smoked paprika to the seasoning mix.
15. Mexican Cauliflower Rice
Pulse cauliflower florets in a food processor until they resemble rice grains.
Sauté in olive oil with diced onion, garlic, and a pinch of cumin.
Stir in tomato paste and a splash of chicken broth, cooking until tender but not mushy.
Finish with chopped cilantro for freshness.
16. Cilantro Lime Quinoa
Rinse quinoa well, then cook it in vegetable or chicken broth until fluffy.
While it’s still warm, stir in fresh lime juice, lime zest, and chopped cilantro.
Season with a little salt and pepper.
For extra flavor, toss in diced avocado right before serving.
17. Refried Beans
Sauté diced onion and minced garlic in a skillet until soft.
Add cooked pinto beans and a splash of broth, mashing them with a potato masher until smooth but still a little chunky.
Season with cumin, salt, and a touch of chili powder.
Keep warm on low heat until ready to serve with your main dish.
18. Jalapeno Corn Bread Muffins
Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
In another bowl, mix milk, eggs, and melted butter, then stir into the dry ingredients.
Fold in corn kernels, shredded cheese, and diced jalapeños.
Bake in a muffin tin until golden and a toothpick comes out clean.
19. Chipotle Veggie Skewers
Cut bell peppers, zucchini, mushrooms, and red onion into even chunks.
Toss with olive oil, chipotle powder, garlic powder, and salt.
Thread onto skewers and grill until tender with light char marks.
Serve hot off the grill with a squeeze of lime.
20. Grilled Avocados
Halve and pit ripe avocados, brushing the cut sides with olive oil.
Place them cut-side down on a hot grill until grill marks form.
Fill the centers with pico de gallo or corn salsa.
Sprinkle with a little sea salt before serving.
21. Chiles Rellenos
Roast poblano peppers (a mild chili pepper) until the skins blister, then peel and carefully slit them open to remove seeds.
Stuff with shredded cheese or a cheese-meat mix, then dip in beaten egg and dredge in flour.
Fry until golden on all sides.
Serve with warm salsa or tomato sauce spooned over the top.
22. Calabacitas
Sauté diced zucchini, yellow squash, and onion in olive oil until just tender.
Stir in corn kernels, diced tomato, and minced garlic, cooking for a few more minutes.
Season with salt, pepper, and a sprinkle of chili powder.
Add a handful of shredded cheese and let it melt before serving.
Bringing the Heat with Sizzling Mexican Side Dishes for Dinner
There’s just something about a table full of colorful, flavorful sides that makes dinner feel like a celebration.
With these sizzling Mexican dishes, you’ve got everything from zesty salads to cheesy comfort food ready to share.
They bring texture, spice, and freshness to any plate, turning even a simple main into something memorable.
So grab your favorite recipe from the list, gather your ingredients, and get cooking tonight!
