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Mexican Macaroni Salad Recipe

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4.5 from 92 reviews

This vibrant Mexican Macaroni Salad combines tender elbow macaroni with fresh grilled corn, black beans, and a zesty, creamy dressing flavored with lime, chili powder, and cumin. Perfectly suited as a refreshing side dish for BBQs, picnics, or light meals, it blends traditional Mexican flavors with a creamy texture that’s both satisfying and full of color.

Ingredients

Macaroni Salad

  • 1 lb elbow macaroni (gluten-free if needed)
  • 2 ears (1 cup) fresh corn (canned or frozen and thawed works as well)
  • 1 cup black beans, drained and rinsed
  • 1 cup cherry tomatoes, quartered
  • 1 green bell pepper, diced
  • 1/2 medium red onion, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 1 jalapeño, seeded and finely diced

Dressing

  • 3/4 cup Greek yogurt or mayonnaise
  • 1/3 cup sour cream
  • 1 lime, juiced (about 3 tablespoons), plus more to taste
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 clove garlic, minced or pressed
  • 1/2 teaspoon kosher salt

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it completely.
  2. Grill or roast the corn: Heat an indoor or outdoor grill over high heat and lightly brush the ears of corn with oil. Grill the corn, turning occasionally, until it begins to brown, approximately a few minutes per side. Alternatively, roast the corn in a 425°F oven for 12-15 minutes until slightly charred. Let it cool, then cut the kernels off the cobs into a bowl.
  3. Prepare the dressing: While the pasta cooks, combine Greek yogurt (or mayonnaise), sour cream, lime juice, chili powder, cumin, garlic, and kosher salt in a small bowl or blender. Mix thoroughly until smooth and creamy.
  4. Combine salad ingredients: In a large bowl, combine the cooled pasta with black beans, quartered cherry tomatoes, diced green bell pepper, finely chopped red onion, cilantro, jalapeño, and the grilled corn kernels.
  5. Toss with dressing: Pour the prepared dressing over the salad mixture. Toss gently but thoroughly to coat all ingredients evenly.
  6. Chill and serve: Cover the salad and refrigerate for at least 30 minutes for flavors to meld, though it can be served immediately at room temperature. Before serving, taste and adjust seasoning with more lime juice or salt if desired. Optionally, garnish with extra chopped cilantro and sliced jalapeño for added freshness and heat.

Notes

  • If gluten-free pasta is preferred, substitute with a gluten-free elbow macaroni or pasta of choice.
  • Corn can be grilled, roasted, or even pan-charred depending on available equipment.
  • The dressing can be adjusted to use all mayonnaise for a richer taste or all Greek yogurt for a lighter, tangier profile.
  • Jalapeño seeds can be added for extra heat or omitted for a milder salad.
  • This salad is best made a few hours ahead to allow flavors to blend but can be served immediately.
  • For a vegan adaptation, substitute Greek yogurt, sour cream, and mayonnaise with plant-based alternatives.

Find it online: https://crispcharm.com/mexican-macaroni-salad-recipe/