Mexican Macaroni Salad Recipe

Introduction

This Mexican Macaroni Salad is a vibrant and creamy dish bursting with fresh flavors. Perfect for summer gatherings or as a refreshing side, it combines tender pasta with grilled corn, black beans, and a zesty lime dressing.

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

1. 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.
2. 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 it starts to brown. Alternatively, roast the corn at 425°F (220°C) for 12-15 minutes. Let it cool, then cut the kernels off the cobs.
3. Step 3: While the pasta cooks, mix all the dressing ingredients together in a small bowl or blender: Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and kosher salt.
4. Step 4: In a large bowl, combine the cooled pasta with the grilled corn kernels, black beans, cherry tomatoes, bell pepper, red onion, cilantro, and jalapeño. Pour the dressing over the salad and toss to coat evenly.
5. Step 5: Cover and refrigerate the salad for at least 30 minutes if possible to let flavors meld. It can also be served at room temperature. Before serving, adjust salt or lime juice to taste, and garnish with extra cilantro and sliced jalapeño.

Tips & Variations

• Use mayonnaise instead of Greek yogurt for a richer salad.
• Roasting the corn adds a lovely smoky flavor, but grilling is equally delicious.
• Add diced avocado just before serving for creaminess.
• For extra heat, leave some seeds in the jalapeño or add a dash of hot sauce.
• Substitute black beans with pinto or kidney beans for a different texture.

Storage

Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. It is best enjoyed chilled or at room temperature. Avoid adding avocado until ready to serve to prevent browning.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad can be made a few hours ahead or the day before. Refrigerate it covered and add fresh cilantro or jalapeño slices just before serving for best flavor.

Can I use canned corn instead of fresh?

Absolutely. Canned or frozen corn that’s been thawed works well if fresh corn isn’t available, though grilling fresh corn adds extra smoky flavor.

Mexican Macaroni Salad Recipe

Print Recipe

★★★★★

4.6 from 81 reviews

A vibrant and creamy Mexican Macaroni Salad featuring elbow macaroni, charred fresh corn, black beans, and a zesty lime-chili yogurt dressing. Perfect as a refreshing side dish for barbecues, picnics, or casual gatherings, this salad combines smoky, tangy, and fresh flavors in every bite.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Salad
• Method: Grilling
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Pasta and Vegetables

• 1 lb elbow macaroni (gluten-free if needed)
• 2 ears fresh corn (about 1 cup kernels; 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), plus extra for garnish
• 1 jalapeño (seeded and finely diced, plus more for garnish)

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 macaroni: 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.
2. Prepare the corn: Heat an indoor or outdoor grill to high heat and brush the ears of corn with oil. Grill the corn for a few minutes on each side until it starts to brown and char. Alternatively, roast the corn in an oven preheated to 425°F for 12-15 minutes. Allow to cool, then cut the kernels off the cobs.
3. Make the dressing: While the pasta cooks, whisk together Greek yogurt, sour cream, lime juice, chili powder, cumin, minced garlic, and kosher salt in a small bowl or blend until smooth in a blender.
4. Combine the salad: In a large bowl, mix the cooled pasta with charred corn kernels, black beans, cherry tomatoes, green bell pepper, red onion, chopped cilantro, and diced jalapeño. Pour the prepared dressing over the salad and toss gently to coat all ingredients evenly.
5. Chill and serve: Cover the salad and refrigerate 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 seasoning with additional salt or lime juice if needed. Garnish with extra chopped cilantro and sliced jalapeño for extra freshness and heat.

Notes

• For a gluten-free option, use gluten-free elbow macaroni.
• Canned or frozen corn may be used if fresh ears are unavailable, but grilling or roasting fresh corn adds smoky flavor.
• Adjust the amount of jalapeño to control the spice level.
• Can substitute mayonnaise in the dressing for a richer, less tangy flavor.
• The salad tastes best after chilling but is also enjoyable at room temperature.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: Mexican macaroni salad, grilled corn salad, creamy pasta salad, summer side dish, gluten-free pasta salad