We are just a week away from Cinco de Mayo and I cannot be more excited. To me, Cinco de Mayo means spring and lots and lots of good Mexican food and drinks. And with the life being the way it is right now we all need a reason for a good old fiesta.
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Out-Of-This-World Tacos and Enchiladas
Talk about Mexican Party Food! Tacos and enchiladas never disappoint. Whether you make it ahead or put together a make-it-your-own taco buffet, they tend to be the first food to disappear.
Here are a few of my favorite ones:
Slow Cooked Beef Brisket Tacos
An out of this world, Slow Cooked Beef Brisket Tacos rolled in homemade corn tortillas and topped off with homemade guacamole and salsa. A crowd-pleaser that is surely guaranteed to please.
Black Bean Quinoa Tacos
If you are entertaining a crowd that is following a plant-based diet, these Quinoa Tacos are truly the best. Made with black beans and corn, they are topped off with Avocado Sauce and Lime Pickled Onions. Perfect for a meatless Monday or a taco Tuesday!
Chipotle Chicken Tacos with Jicama Slaw
My friend Liren of Kitchen Confidante makes these incredible Chipotle Chicken Tacos with Jicama Slaw. These tacos are full of flavor and such a nice way to change up from regular cabbage-based slaw to jicama slaw.
Grilled Flank Steak Tacos
My secret marinade and homemade corn tortillas take this Grilled Flank Steak Tacos to a whole new level. Topped off with my 4 ingredient guacamole and salsa, this taco recipe is one of my go-to easy Mexican dishes for a party.
Sweet Potato Wrapped Black Bean Enchiladas
When it comes to Simple Mexican recipes, my friend Traci of Vanilla and Bean is the best. This Sweet Potato Wrapped Black Bean Enchiladas is just the beginning of how amazing her recipes are.
This enchilada recipe uses thinly slice sweet potatoes wrapped in warm tortillas in a black bean sauce. I don’t know about you, but I think an enchilada recipe doesn’t get more creative than this. Put this on your Mexican party menu for your vegetarian friends.
Chicken Quesadilla Cake
Flour tortillas layered with refried beans, corn, jalapeños, chicken, tomatoes, and sweet peppers to make thisChicken Quesadilla Cake. Now, I used chicken here, but you can swap it with beef, shrimp or even tofu or mushrooms.
This is one of those Mexican dishes that go first whenever I make it for a party.
Crowd-Pleasing Chili Recipes (aka Mexican Food for A Crowd)
No Mexican themed dinner party can be complete without a big pot of chili. Agreed?
It is no secret that a big pot of chili is a great way to feed a crowd. The best part is that you can get as creative as you want. Here are my favorite chili recipes to get you started:
Best Chicken Chili Recipe
This Easy Chicken Chili Recipe is made with rotisserie chicken and canned beans, making it a perfect Mexican party food that you can make in less than 45 minutes.
Turkey Bean Chili
If you’d rather make chili with turkey, this 3 Bean Turkey Chili recipe is for you. Like all of these chili recipes, you can make a big batch a day in advance and serve on the next day.
Vegetarian Chili
Have vegan and vegetarian friends? No worries, because this vegan and vegetarian-friendly chili recipe is perfect for any diet. It all happens in a big pot and ready in less than an hour.
Quinoa Chili
If you are like me, a huge fan of quinoa, then you will love this Quinoa Chili recipe. It is protein-packed, easy to customize, and simple enough to make even for beginners. Not mention it is gluten-free, which is especially great if you have to think about various diets as you are planning your Mexican dinner party menu.
Can’t get enough Mexican-inspired quinoa recipes? If so, be sure to try my Mexican quinoa recipe.
White Chili Recipe
I am a big fan of tomato-based chilis, but I also love a good white chicken chili. This one is extra delicious with corn, white beans, and a dollop of sour cream on top.
Simple Mexican Side Dishes/ Mexican Appetizers
If you want to take a simpler route and serve only simple side dishes or appetizers, these few recipes are for you. Serve these quick Mexican recipes with chips on the side or just by themselves in a big bowl:
Fresh Peach and Walnut Salsa
I’d like to call this Fresh Peach and Walnut Salsa “Salsa with a Summery Twist”. The sweet and sour flavors truly elevate and dish that they are added in. This easy to make yet super creative salsa comes together in less than 15 minutes and is guaranteed to make your guests as for more. Serve with tortilla chips on the side and accept all the compliments.
Mexican Street Corn
ThisMexican Street Corn recipeis a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime juice. Also calledelotes, this easy to makeMexican Corn On The CobRecipe is a perfect appetizer or side dish for any outdoor gathering. In my version here, I made it two ways – (1) on the cob and (2) in a skillet. They are both delicious and ready in less than half an hour.
Plus, if you have an air fryer, you can also make Air Fried Corn on The Cob and then easily turn them into Air Fryer Elotes as well.
Street Corn Pasta Salad
No Mexican-themed party food menu is complete without a pasta salad made with street corn. This Mexican macaroni salad is my go-to salad recipe when summer corn is at its peak. Not only it disappear right away, but also people ask for the recipe left and right.
Corn Black Bean Salad
If you are a lover of black beans and corn, you will love this Corn Black Bean Salad. With just a few ingredients, it comes together in under 30 minutes. It is one of the most delicious side dishes you can serve when the Mexican food craving hits.
Chicken Nachos
Tortilla chips layered with cheese, black beans, fresh tomatoes, avocado, and other veggies for a drool-worthy Shredded Chicken Nachos perfect for any party. Take it out of the oven, serve warm, and accept the compliments.
Five Bean Salad
No Mexican-themed party is complete without a bean salad. And if you ask me, this Five Bean Salad is the one and only bean salad recipe you need. Flavored with homemade garlicky mustard dressing, it comes together in 20 minutes and can be made ahead.
Mexican Lentil Salad
This healthy Mexican Lentil Salad recipe comes from my dear friend Alexandra’s blog, Occasionally Eggs.
This creative salad recipe is perfect when you have health conscious friends/guests. Made with lentils, tomatoes, cucumber, corn and a zesty lime vinaigrette, it is perfect for a crowd.
Mexican Caviar Recipe (AKA Texas Cowboy Caviar)
Yes, the original name of this recipe is called Texas Caviar, but it has all the Mexican flavors in it. Most people also call this bean salad Mexican Caviar recipe. That is why I can’t help but include it in this list of easy to make Mexican food.
Mexican Street Corn Salad
Love corn? Yeah, me too.
When the summer corn is out, I make this Mexican Corn Salad. It is tangy, spicy and deliciously creamy.
Easy Mexican co*cktails – Aka Margaritas & Mezcalitas
No Mexican themed party is complete without delicious margaritas and mezcalitas. Here are a few of my favorites:
Blueberry Margaritas
If you are a fan of blueberries, then this Blueberry Margarita recipe is for you. Made with homemade blueberry puree and lightly sweetened with honey syrup, this is the most refreshing spring margarita that is guaranteed to please.
Strawberry Champagne Margaritas
This strawberry margarita recipe is not much different than your usual margarita recipe, but it is topped off with a healthy dose of Champagne. This is for those of you who want to celebrate the goodness of Mexican Cuisine and Cinco de Mayo in style.
Pineapple Margaritas
Raise your hand if you order Pineapple Margaritas every time you go to a Mexican restaurant.
Yup, my hand is up right there with you. If you are with me, I have good news for you because now you can make these bad boys at home with just a few ingredients and under 5 minutes.
And if you are like me, can’t decide between margaritas on the rocks or Frozen margaritas, no need to worry because this recipe features both.
Spicy Jalapeno Margaritas
Cilantro infused Jalapeno margaritas for those of you who are looking for a gourmet style margaritas. For those friends, who don’t mind a little bit of heat.
Watermelon Lime Margaritas Recipe
If you have never tried the watermelon and lime combination, I hate to tell you that you are missing out in life. I can’t imagine a better margarita recipe than Liren’s Watermelon Lime Margaritas to cool down your guests during your Cinco de Mayo party.
Classic Skinny Margarita
With only 5 ingredients (good tequila, fruit juices, agave nectar, and soda) my friend Becky of The Cookie Rookie has the best Classic Skinny Margarita recipe on her blog. Be sure to head out her blog to watch her video as well.
Pineapple Jalapeno Mezcalita
If you have never tried a mezcalita please stop what you are doing and head over to the closest liquor store to buy some Mezcal and make this Spicy Pineapple Jalapeno Mezcalita. It is smoky, sweet, spicy, and sour all in one co*cktail.
Strawberry Basil Margarita
I just don’t think that it is okay to put together a list of Mexican food ideas for a party and not include a delicious strawberry margarita! If you agree, this Strawberry Basil Tequila co*cktail is a must-try.
It comes together in minutes and it is naturally sweetened with my honey syrup and juicy strawberries.
There you have it friends, my favorite Mexican themed party food recipes that are out-of-this-world delicious. I hope you found a few recipes to get you inspired as we get ready for the season of outdoor gatherings with friends and family.
Easy Mexican Recipe Ideas: Mexican Corn Salad
By Aysegul Sanford
Yields: 4 -6 servings
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Total Time: 30 minutes mins
I believe that no Mexican-themed party is complete without street corn. This Mexican Corn Salad is my go-to summer salad when sweet summer corn is at its peak. However, you can also make it with canned or even frozen corn.
5 from 8 votes
Print Recipe
Ingredients
For The Corn:
- 1 tablespoon vegetable oil or melted butter
- 6 ears of corn kernels cut from cubs - Approximately 4 ½ to 5 cups
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For The Mexican Corn Dressing:
- 2 tablespoons mayonnaise I prefer vegan mayo
- 3 tablespoons sour cream
- ½ teaspoon chile powder
- 3 tablespoons lime juice freshly squeezed
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For The Mexican Corn Salad:
- 1 medium-size jalapeno seeded and sliced/chopped
- ¼ cup red onion chopped finely
- 3 tablespoons fresh cilantro chopped - more to use as garnish
- ½ cup cotija cheese crumbled
Instructions
For The Grilled Mexican Street Corn Salad Recipe:
To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
Cut the corn off the cob and place the corn in a large bowl. Set aside to cool.
To make the Mexican Corn Dressing: Mix together mayonnaise, sour cream, chile powder, lime juice, salt, and pepper in a small bowl.
To assemble the Mexican Corn Salad: Pour the corn dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad.
Transfer the salad to a salad plate and top it off with cotija cheese and garnish with cilantro.
For The Skillet-Roasted Mexican Street Corn Salad Recipe:
To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 ½ to 5 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
To make the Mexican Corn Dressing: Mix together mayonnaise, sour cream, chile powder, lime juice, salt and pepper in a small bowl.
To assemble the Mexican Corn Salad: Pour the corn dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad.
Transfer the salad to a salad plate and top it off with cotija cheese and garnish with cilantro.
Notes
What if sweet corn is not available or I want to make this salt in the colder months?
I’m glad you asked! Canned or frozen corn make the perfect substitution to make this Mexican sweet corn recipe any time of year!
CANNED CORN SALAD RECIPE: If you choose to use canned corn to make this Mexican salad recipe, you will need 2 (15 oz) cans of corn. And make sure to drain and rinse to get rid of the extra salt and starch.
FROZEN CORN SALAD RECIPE: If you decide to opt-out for frozen corn, you will need 3 (10 oz) bags or 2 (16 oz) bags. And no need to thaw – simply remove from the freezer.
Follow the directions for the skillet method for both canned and frozen corn.
Nutrition
Calories: 239kcal | Carbohydrates: 29g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 875mg | Potassium: 417mg | Fiber: 3g | Sugar: 11g | Vitamin A: 520IU | Vitamin C: 17mg | Calcium: 105mg | Iron: 1mg
Course: Salad
Cuisine: Mexican
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