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
