Mexican Macaroni Salad Recipe
This Mexican Macaroni Salad is a vibrant and refreshing twist on classic macaroni salad featuring grilled corn, black beans, fresh vegetables, and a creamy, tangy dressing with Greek yogurt and lime. It’s perfect for summer cookouts, potlucks, or a light, flavorful side dish.
- 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
Scale
Macaroni Salad
- 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
- 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.
- Prepare 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 it starts to brown. Alternatively, roast the corn at 425°F (220°C) for 12-15 minutes. Allow to cool, then cut the kernels off the cobs.
- Make the Dressing: While the pasta cooks, mix all dressing ingredients—Greek yogurt or mayonnaise, sour cream, lime juice, chili powder, cumin, garlic, and kosher salt—in a small bowl or blender until smooth and combined.
- Combine Salad Ingredients: In a large bowl, combine the cooled pasta with the grilled corn kernels, black beans, quartered cherry tomatoes, diced green bell pepper, finely chopped red onion, cilantro, and diced jalapeño.
- Toss and Chill: Pour the dressing over the pasta mixture and toss gently to coat evenly. Cover and refrigerate for at least 30 minutes to meld flavors. It can also be served at room temperature.
- Adjust & Serve: Before serving, taste the salad and adjust with additional salt or lime juice if desired. Garnish with extra chopped cilantro and sliced jalapeño if you like a bit more heat.
Notes
- Grilling the corn adds a smoky flavor, but roasting is a good alternative if you don’t have a grill.
- Use Greek yogurt for a lighter, tangier dressing or mayonnaise for a creamier texture.
- For a spicier salad, leave some seeds in the jalapeño or add extra diced jalapeño on top.
- This salad can be made a few hours ahead and kept refrigerated; just toss again before serving.
- Gluten-free elbow macaroni can be substituted if needed to make the dish gluten free.
Keywords: Mexican macaroni salad, pasta salad, grilled corn salad, creamy pasta salad, summer side dish
Find it online: https://tastemadebyclara.com/mexican-macaroni-salad-recipe/
