This Mexican broccoli recipe is a must try when you’re looking to try out a simple, healthy and delicious side dish that has Mexican inspired flavors.
Fresh broccoli florets are teamed up with corn, tomatoes, jalapenos and garlic to make this gluten-free and vegan side dish that you can pair with pretty much anything.
While you won’t typically find this at Mexican restaurants, the ingredients that go into making this easy recipe have Mexican roots.
I’ve recently tried my hands at quite a few Mexican recipes. My Elote casserole and Chamoy dip were both big hits, but I really wanted to try a veggie loaded, easy side dish that had the big, bold flavors you’d usually find in Mexican food.
And that’s when I gave this recipe a try, and I have to say, it has a beautiful dance of textures and flavors.
What's So Great About the Recipe?
My favorite part about this Mexican style broccoli is the fact that it is super versatile.
With lots of healthy ingredients, this broccoli salad is a great meatless side dish that celebrates the best of Mexican cuisine.
Plus, it is super easy to make, and comes together in under 15 minutes. It really doesn’t get better than that!
Ingredients For the Mexican Broccoli Recipe
Ready to try this roasted broccoli recipe? Here’s all you’ll need.
Broccoli: Fresh broccoli is the hero ingredient for this easy Mexican broccoli recipe.
Jalapeno: To add that kick of heat, I used fresh jalapenos. You can skip this if you’re not too confident about the spice factor.
Onion: I also added an onion for a bit of that pungent flavor and crunch factor. This is one of my favorite ingredients to add to a side dish.
Corn: Fresh corn is also a big thing in most Mexican foods, so of course, I had to add it in too!
Garlic: I used some fresh garlic cloves, but if you can’t find it, you can use garlic powder too.
Tomatoes: Juicy, red tomatoes add some beautiful tanginess and fruitiness, along with a contrast in texture too.
Lemon juice: Freshly squeezed lemon juice can add a nice bit of acidity to this roasted broccoli dish.
Oil: You’ll also need a fair bit of oil, ideally olive oil to roast the broccoli.
Seasonings: I kept the seasonings simple and used some cumin powder, salt and pepper.
See recipe card for quantities.
Also Read: Cucumber and Tajin Salad
How to Make Mexican Broccoli
Heat the oil in a saucepan and add the onion and garlic and sauté for a minute. Now add the chopped bell pepper and corn and cook for 3-5 minutes.
Next, add the broccoli, tomatoes, jalapenos and spices and cook on medium heat until the broccoli reaches the desired tenderness.
Transfer to a large bowl and top with a squeeze of lemon juice.
Serve this as a side to any of your favorite Mexican foods.
Substitutions & Variations
- If you don’t have lemon juice, lime juice can also work as an alternative.
- To make the Mexican broccoli more flavorful, you can also add some red pepper flakes or chili powder in addition to the seasonings you’re using.
- You can also try a different version of this recipe by using cauliflower florets instead of broccoli crowns.
If you have some corn leftover from this recipe, you can put it to use and whip up a delicious corn Pico de Gallo too!
How to Store Leftover Mexican Broccoli
If you have any leftovers, you can refrigerate them for 2-3 days in an airtight container.
The roasted broccoli dish can then be reheated in the microwave or in a pan on the stovetop.
Tips & Tricks to Nail the Recipe
- In addition to the broccoli and other ingredients, you can also add some red peppers, avocado and black beans into the Mexican broccoli dish.
- If you want the dish to be less spicy, you can remove the seeds from the jalapenos before you add them into the mix.
- In contrast, if you want some extra spice, you can use serrano peppers instead of jalapenos.
- You can also top this Mexican broccoli with some Queso Fresco or Cotija cheese if you don’t have dietary restrictions. If you don’t have either of these Mexican cheeses, some Parmesan cheese can do the trick too.
How to Serve Mexican Broccoli
With the perfect combination of flavors and textures, this easy broccoli dish is a great recipe to serve as a side dish. But that’s not all- you can actually put it to use in so many other ways too.
Here are some good ideas to get you inspired.
As a Side Dish
This Mexican broccoli is an incredibly delicious side dish that you can team up with pretty much any of your favorite Mexican inspired foods.
I love serving it with a simple rice dish, since this dish is essentially a salad, and I’ll be getting all the veggies in.
Also Read: Mexican Pickled Carrots
Believe it or not, but this easy Broccoli dish can actually be a great one to whip up on a Taco Tuesday. You can serve it alongside your favorite tacos, a bit of sour cream and some guacamole, and turn it into a complete meal.
As a Burrito Filling
This veggie side can also be a super healthy burrito filling! You can spoon some of it on a corn tortilla, season with your favorite spices and top with a creamy dressing or Mexican crema like my avocado lime crema or a spicy hot sauce before you roll it up.
You can also roughly chop some of the broccoli, layer it up on one half of a tortilla and top it with the other half to turn it into a nice quesadilla. This can actually be a great use of any leftovers that you may have.
You sure can! To do this, you’ll need to get everything ready in a sheet pan or a baking sheet, and cook the veggies in steps, starting with the veggies that take longer to cool.
When you’re doing this, also make sure to flip the veggies halfway through cooking to get that nice char on all the sides.
Looking for other recipes like this? Try these:
- 2 tablespoon oil
- ½ cup onion finely chopped
- 1 jalapeño finely chopped
- ½ cup corn kernels
- 1 tablespoon lemon juice
- 4 garlic cloves minced
- 1 tomato chopped
- 1 teaspoon cumin powder
- 1 broccoli cut into florets
- salt to taste
- ½ teaspoon pepper
- Heat the oil in a saucepan and add the onion and garlic and saute for a minute. Now add the chopped bell pepper and corn and cook for 3-5 minutes.
- Next, add the broccoli, tomatoes, jalapenos and spices and cook on medium heat until the broccoli reaches the desired tenderness.
- Transfer to a large bowl and top with a squeeze of lemon juice.
- Serve this as a side to any of your favorite Mexican foods.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove