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Flavorful Antojitos Table Spread Easy Recipes for Cinco de Mayo Party

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A vibrant and easy-to-make collection of traditional Mexican small bites including street-style corn, salsas, guacamole, taquitos, and black bean salsa, perfect for Cinco de Mayo celebrations.

Ingredients

Scale
  • 4 fresh ears of corn, husked
  • ½ cup mayonnaise
  • ½ cup cotija cheese, crumbled
  • 1 teaspoon smoked paprika
  • 1 tablespoon fresh lime juice
  • Fresh cilantro, chopped, for garnish
  • 3 medium tomatoes, diced
  • 1 small white onion, finely chopped
  • 1 jalapeño, seeded and minced
  • ½ cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt to taste
  • 3 ripe avocados, mashed
  • 1 small tomato, diced
  • 2 tablespoons red onion, finely chopped
  • 1 tablespoon fresh lime juice
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • Optional: small handful of chopped fresh jalapeño
  • 12 small corn tortillas
  • 2 cups shredded cooked chicken
  • 1 cup shredded cheese (Monterey Jack or cheddar)
  • Vegetable oil for frying
  • Optional: hot sauce for dipping
  • 1 can black beans, drained and rinsed
  • 1 cup fresh corn kernels
  • 1 red bell pepper, diced
  • ¼ cup red onion, finely chopped
  • 2 tablespoons cilantro, chopped
  • Juice of 1 lime
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

Instructions

  1. Preheat grill pan or skillet over medium-high heat. Brush corn lightly with about 1 tablespoon oil. Grill corn, turning every 2-3 minutes, until charred in spots and tender, about 10-12 minutes. Remove and let cool slightly.
  2. In a small bowl, combine mayonnaise, lime juice, and smoked paprika. Set aside.
  3. Spread mayo mixture generously on each ear of corn. Sprinkle crumbled cotija cheese over the top and garnish with chopped cilantro. Keep warm or set aside.
  4. In a bowl, combine diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Stir gently and let sit 10-15 minutes.
  5. In another bowl, mash avocados with lime juice and garlic until creamy but chunky. Fold in diced tomato, red onion, and jalapeño if using. Season with salt and pepper. Cover with plastic wrap pressed on surface.
  6. Warm tortillas in microwave for 20 seconds to make pliable. Place spoonful of shredded chicken and cheese along one edge. Roll tightly and secure with toothpick if needed.
  7. Heat about 1 inch vegetable oil in skillet over medium heat until shimmering (~350°F). Fry taquitos in batches, turning occasionally, until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
  8. In a bowl, combine black beans, corn, red bell pepper, onion, cilantro, lime juice, cumin, salt, and pepper. Toss gently and refrigerate until serving.
  9. Arrange corn, pico de gallo, guacamole, taquitos, and black bean salsa on platters or bowls. Add small spoons and napkins for serving.

Notes

Press plastic wrap directly onto guacamole to prevent browning. Keep oil temperature steady when frying taquitos to avoid greasy or burnt results. Warm tortillas before rolling to prevent cracking. Store leftovers in airtight containers for up to 2 days. Reheat taquitos in oven to maintain crispiness.

Nutrition

Keywords: antojitos, Cinco de Mayo, Mexican appetizers, street corn, guacamole, taquitos, black bean salsa, party snacks

Find it online: https://yumyep.com/flavorful-antojitos-table-spread-easy-recipes-for-cinco-de-mayo-party/