Easy Mexican Side Dishes to Make with McCormick® Mayonesa

October 29, 2020

 In partnership with McCormick®

This year you’ve accomplished something big! Congratulations! I know you didn’t really mean for it to happen but while being at home rehearsing your Renegade on TikTok and pretending to be present on Zoom work calls, you were finally able to learn how to cook for yourself and cook well may I add. That’s huge! 

So what now? You’ve mastered those desserts and main dishes but have you overlooked side dishes? Let’s be honest, it really isn’t a meal without sides. And while you may have that enchilada casserole ready to serve or that carne asada recipe on lock, you’ll want something to go with it. The obvious go-to would be beans and rice, and I get that. I grew up with every meal having a side of beans, rice, and tortillas. But you’re more adventurous than that and you probably want to try something different. Lucky for you, I have two easy recipes that will impress anyone you’re having over for a Mexican style dinner; Elotes & Taqueria Style Slaw! 

Both of these sides are simple to make and using a flavorful mayonnaise like McCormick® Mayonesa with lime juice takes it to another level! For me, it’s McCormick® Mayonesa’s tangy twist of lime juice and smooth creaminess that gives these common side dishes the perfect touch to elevate the flavors! I highly recommend using this mayonnaise to compliment any Mexican style dish that calls for mayo. 

Elotes, also known as Mexican Style Street Corn, is very nostalgic for a Los Angeleno like me. Growing up you would find street vendors that would sell corn on the cob dressed in mayo, cheese, spices and cilantro. We also made them at home on the grill and they were always a crowd pleaser!

My other side dish, Taqueria Style Slaw was inspired by going to barbecues as a kid and one of my family members would bring “ensalada de repollo” aka coleslaw. Inspired by Mexican flavors and spices, this recipe gives a twist to the classic side dish that pairs perfectly for that next carne asada dinner. It’s also great on tacos and tortas too!

Mexican Street Corn 


  • 6 ears of corn
  • 1/4 cup McCormick Mayonesa
  • 2 TB melted butter
  • 1 Tsp McCormick Chili Powder 
  • 2 TB lime juice
  • 3/4 cup cotija cheese crumbled
  • 1/4 cup chopped cilantro
  • salt and black pepper to taste


1.Heat grill to 400 degrees F.

2.Peel back the husks of the corn to reveal the kernels. Brush with melted butter, season with salt and pepper and grill for approximately 10-12 minutes, turning every 2-3 minutes. 

3.Remove from grill, brush with McCormick Mayonesa and sprinkle with lime juice, cotija, chili powder and cilantro. 

Taqueria Style Coleslaw


• 1 14-ounce package of coleslaw mix (without dressing)

• 3/4 cup McCormick Mayonesa 

• 1/4 red onion small dice

• 1 jalapeño small dice (add 2 for more heat)

• 1/4 cup chopped cilantro leaves 

• 2 TBS lime juice

• 1 tsp paprika

• 1/2 tsp cumin

• Salt and pepper to taste 


1. In a large bowl toss the coleslaw mix with all the ingredients

2. Refrigerate for one hour to let the flavors meld. Serve and enjoy!

Side note: This coleslaw is great for topping tacos and tortas!

** This post is brought to you by McCormick®. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for Hungry in LA**