Mexican Macaroni Salad Recipe
Introduction
This Mexican Macaroni Salad is a vibrant and flavorful twist on a classic favorite. Featuring fresh corn, black beans, and a zesty lime dressing, it’s perfect for potlucks, picnics, or a refreshing 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 it starts to brown. Alternatively, roast the corn at 425°F for 12–15 minutes. Let cool, then cut the kernels off the cobs.
- Step 3: While the pasta cooks, combine Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and kosher salt in a small bowl or blender. Mix until smooth to create the dressing.
- Step 4: In a large bowl, combine the cooled pasta with corn kernels, black beans, cherry tomatoes, green bell pepper, red onion, cilantro, and jalapeño. Pour the dressing over the salad and toss to coat evenly.
- Step 5: Cover and refrigerate the salad for at least 30 minutes if possible; it can also be served at room temperature. Before serving, adjust seasoning with additional salt or lime juice if desired, and garnish with extra chopped cilantro and sliced jalapeño.
Tips & Variations
- For a dairy-free version, substitute the yogurt and sour cream with vegan alternatives or extra mayonnaise.
- Adding diced avocado just before serving adds a creamy texture and richness.
- Use canned corn for convenience, but roasting fresh corn brings out more flavor.
- If you prefer more heat, leave the jalapeño seeds in or add a dash of hot sauce to the dressing.
Storage
Store the macaroni salad covered in an airtight container in the refrigerator for up to 3 days. Because it contains fresh ingredients, it’s best eaten within this time frame. Reheat is not recommended; serve chilled or at room temperature, giving it a good stir before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, this salad tastes great after chilling for at least 30 minutes to allow the flavors to meld. It can be made up to a day in advance and refrigerated until ready to serve.
What can I use instead of Greek yogurt?
You can substitute Greek yogurt with mayonnaise for a richer flavor or use dairy-free yogurt to accommodate dietary restrictions.
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Mexican Macaroni Salad Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A vibrant and creamy Mexican Macaroni Salad featuring grilled corn, black beans, fresh vegetables, and a zesty yogurt-lime dressing, perfect as a refreshing side dish for any occasion.
Ingredients
Scale
Pasta and Vegetables
- 1 lb elbow macaroni (gluten-free if needed)
- 2 ears (1 cup) fresh corn (canned or frozen and thawed also 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 (minced)
- 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 until al dente according to the package instructions. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
- Grill or roast the corn: Heat an indoor or outdoor grill over high heat and brush the corn with oil. Grill the ears of corn for a few minutes on each side until they start to brown. Alternatively, you can roast the corn at 425°F for 12-15 minutes. Let the corn cool, then cut the kernels off the cobs.
- Prepare the dressing: While the pasta cooks, mix together Greek yogurt, sour cream, lime juice, chili powder, cumin, minced garlic, and kosher salt in a small bowl or blender until smooth and creamy.
- Combine the salad: In a large bowl, combine the cooled pasta with grilled corn kernels, black beans, quartered cherry tomatoes, diced green bell pepper, chopped red onion, chopped cilantro, and diced jalapeño. 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. It can also be served at room temperature. Before serving, taste and adjust seasoning with additional salt or lime juice if desired. Garnish with fresh cilantro and sliced jalapeño for extra freshness and heat.
Notes
- Use gluten-free pasta to make this salad gluten-free if needed.
- Grilling or roasting the corn adds a smoky flavor; however, canned or thawed frozen corn can be used for convenience.
- The dressing can be made ahead and refrigerated to deepen flavors.
- Adjust jalapeño quantity based on desired spice level.
- This salad stores well and tastes great the next day as flavors develop further.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Keywords: Mexican macaroni salad, grilled corn salad, pasta salad, creamy macaroni salad, vegetarian Mexican recipe
