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Mexican Macaroni Salad Recipe

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★★★★★

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.

Ingredients

Scale

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

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