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If you love tangy and vibrant dishes for summer, this Mexican macaroni salad brings a zesty spin to classic pasta salad. Roasted corn, black beans, juicy tomatoes, and a creamy chili-lime dressing make every bite craveable. It is perfect for potlucks, cookouts, or simply making your weeknight dinner extra festive.
The first time I made this salad, my family devoured it before I even got seconds. Now it is my go-to for summer gatherings and everyone always asks for the recipe.
Ingredients
- Elbow macaroni: The noodle base that soaks up all the dressing Choose classic or gluten-free for everyone to enjoy
- Fresh corn: Brings sweet crunch All types work but grilling ears gives the best flavor If using canned choose whole-kernel with no added sugar
- Black beans: Add hearty protein and creamy texture Rinse well and check for low-sodium varieties
- Cherry tomatoes: Fresh and juicy with a burst of sweetness Pick firm and ripe for best results
- Green bell pepper: Crunchy and mild color and flavor Choose peppers that feel heavy and have shiny skin
- Red onion: Adds crisp bite and color Choose half a medium onion and chop as fine as possible
- Fresh cilantro: Gives bold herbaceous pop Use bright green leaves only and chop just before using
- Jalapeño: Adds gentle heat Remove seeds for less spice or leave some in if you want more kick
- Greek yogurt or mayonnaise: Base for creamy dressing Choose thick and plain Greek yogurt for tang or use mayo for classic richness
- Sour cream: Adds silkiness and tang Full-fat tastes best but lowfat works too
- Lime: Brings acidity and fresh aroma Pick limes that feel heavy for their size and roll them before juicing for more juice
- Chili powder: Earthy and smoky background Opt for a fresh and high-quality spice for full flavor
- Cumin: Adds warmth and a hint of spice Choose ground cumin for best texture
- Fresh garlic: Provides depth and fragrance Use a plump clove and mince well
- Kosher salt: Enhances all the other flavors If using table salt use a bit less
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil Add macaroni and cook until just al dente Check a minute early to keep the pasta from getting mushy Drain immediately and rinse under cold water to halt the cooking and cool the noodles
- Grill or Roast the Corn:
- Brush fresh corn with a touch of oil and place on a hot grill Turn every couple of minutes so all sides get lightly charred for maximum flavor If roasting instead place on a baking sheet in a 425 oven and cook until golden brown Let cool then carefully slice kernels off the cob
- Make the Creamy Dressing:
- Stir together Greek yogurt or mayonnaise sour cream lime juice chili powder cumin minced garlic and kosher salt in a bowl or small blender Mix until completely smooth and taste If you want extra zip add more lime
- Assemble the Salad:
- Put the cooled macaroni into a large bowl with corn kernels black beans tomatoes diced green bell pepper red onion cilantro and jalapeño Pour over the dressing and toss everything gently until the salad is evenly coated from edge to edge
- Chill and Serve:
- Cover the bowl with plastic wrap or a lid and refrigerate for 30 minutes if you have time This lets the flavors meld If you are in a rush you can serve immediately Taste once more and add more lime or salt if needed Garnish with extra cilantro and jalapeño
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I always get excited about the grilled corn in this recipe The little charred bits taste so sweet and smoky My kids start grabbing pinches before I can even mix it in which tells me this salad is always a winner at home
Storage Tips
This salad keeps well covered in the fridge for up to three days Give it a fresh toss before serving to keep the dressing creamy If it seems dry stir in a spoonful of yogurt or mayonnaise to perk it up Leftovers are ideal for quick lunches or dinner sides
Ingredient Substitutions
No fresh corn Use thawed frozen or canned instead If you need a dairy free option use vegan mayo and yogurt Red or yellow bell peppers can replace the green for a sweeter note Adjust the level of jalapeño or swap for poblano if you want milder spice
Serving Suggestions
Mexican macaroni salad goes perfectly with grilled chicken steak sausages or fish It is also wonderful beside veggie burgers or as a topping on leafy greens for a hearty lunch I sometimes spoon it over baked potatoes or use leftovers rolled up in tortillas
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Cultural and Historical Context
This dish blends the American-style macaroni salad tradition with flavors classic in Mexican kitchens like lime chili cumin corn beans and cilantro While not an authentic Mexican dish it brings together ingredients you find in summer markets across both countries
Frequently Asked Questions
- → Can I use canned corn instead of fresh?
Yes, canned or frozen corn (thawed) works well. For added flavor, try roasting it briefly before adding.
- → How can I make this dish spicier?
Add extra diced jalapeño or a pinch of chili flakes to the dressing for more heat.
- → Can I prepare this macaroni salad ahead of time?
Absolutely. Refrigerate for up to a day before serving. Stir before serving to refresh the texture.
- → What are good substitutes for Greek yogurt?
Mayonnaise or plain sour cream are great alternatives, depending on your preferred creaminess.
- → Is this salad suitable for gluten-free diets?
Yes, simply use gluten-free elbow macaroni to make it suitable for gluten-free needs.