Mexican Macaroni Salad Recipe
Introduction
This Mexican Macaroni Salad is a vibrant, flavorful twist on a classic favorite. Loaded with fresh vegetables, smoky grilled corn, and a creamy, tangy dressing, it’s perfect for picnics, barbecues, or a colorful side dish any time of year.
Ingredients
- 1 lb elbow macaroni (gluten-free if needed)
- 2 ears (1 cup) fresh corn (canned or frozen and thawed work)
- 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)
- 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
- 1/2 teaspoon kosher salt
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Step 2: Heat an indoor or outdoor grill over high heat and brush the corn with oil. Cook the ears of corn for a few minutes on each side until they start to brown. Alternatively, roast the corn at 425°F (220°C) for 12–15 minutes. Let cool, then cut the kernels off the cobs.
- Step 3: Mix all dressing ingredients—Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and salt—in a small bowl or blender until smooth while the pasta cooks.
- Step 4: In a large bowl, combine the cooled pasta with corn, black beans, cherry tomatoes, green bell pepper, red onion, cilantro, and jalapeño. Pour the dressing over and toss gently to coat everything evenly.
- Step 5: Cover and refrigerate the salad for at least 30 minutes if possible to allow flavors to meld. It can also be served at room temperature. Before serving, taste and adjust salt or lime juice as needed. Garnish with extra chopped cilantro and sliced jalapeño if desired.
Tips & Variations
- For a spicier kick, leave some seeds in the jalapeño or add a pinch of cayenne pepper to the dressing.
- Use mayonnaise instead of Greek yogurt for a richer, more classic creamy texture.
- To make this dish vegan, substitute Greek yogurt and sour cream with plant-based alternatives.
- Grilling the corn adds a smoky flavor, but roasting works just as well and is easier indoors.
Storage
Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. This salad is best enjoyed chilled or at room temperature but avoid freezing as the dressing may separate.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad in advance?
Yes, making it a few hours or even a day ahead helps the flavors develop, making the salad tastier. Just keep it refrigerated until ready to serve.
What can I use if I don’t have fresh corn?
You can easily substitute canned or frozen corn that has been drained and thawed. While fresh grilled corn adds the best flavor, these options still work well and save time.
PrintMexican Macaroni Salad Recipe
This vibrant Mexican Macaroni Salad combines al dente elbow macaroni with charred fresh corn, black beans, and a zesty chili-lime yogurt dressing. Infused with fresh vegetables like bell pepper, cherry tomatoes, red onion, and jalapeño, it offers a refreshing, tangy, and slightly spicy flavor profile perfect as a side dish for barbecues or light meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Pasta and Vegetables
- 1 lb elbow macaroni (gluten-free if needed)
- 2 ears (1 cup) fresh corn (canned or frozen and thawed work)
- 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
- 1/2 teaspoon kosher salt
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Char and prepare the corn: Heat an indoor or outdoor grill over high heat and brush the ears of corn with oil. Grill for a few minutes on each side until it starts to brown and get slight char marks. Alternatively, roast the corn in the oven at 425°F (220°C) for 12-15 minutes until lightly browned. Allow to cool, then cut the kernels off the cobs.
- Make the dressing: In a small bowl or blender, mix together the Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and kosher salt until smooth and well combined.
- Combine salad ingredients: In a large bowl, combine the cooled pasta with black beans, cherry tomatoes, diced green bell pepper, finely chopped red onion, cilantro, jalapeño, and the grilled corn kernels. Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld if possible. The salad can also be served at room temperature. Before serving, taste and adjust seasoning with extra salt or lime juice as desired, then garnish with additional chopped cilantro and sliced jalapeño.
Notes
- To make this recipe gluten-free, ensure you use gluten-free elbow macaroni.
- For a creamier dressing, substitute Greek yogurt with mayonnaise if preferred.
- Grilling the corn adds a smoky flavor but oven roasting is a convenient alternative.
- The salad can be prepared a few hours ahead to enhance flavor melding.
- Adjust jalapeño quantity depending on your spice tolerance.
Keywords: Mexican Macaroni Salad, grilled corn salad, chili lime pasta salad, black bean macaroni salad, summer side dish
