Description
A vibrant and creamy Mexican Macaroni Salad featuring al dente elbow macaroni mixed with charred fresh corn, black beans, bell peppers, jalapeño, and a zesty cilantro-lime Greek yogurt dressing seasoned with chili powder, cumin, and garlic. Perfect as a refreshing side dish for BBQs, potlucks, or a flavorful summer meal.
Ingredients
Scale
Salad 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
Dressing Ingredients
- 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
- 1 tablespoon oil (for brushing corn, such as vegetable or olive oil)
Instructions
- Prepare the Macaroni: Cook the elbow macaroni according to the package instructions until al dente. Once cooked, drain and rinse under cold water to stop the cooking process and cool the pasta completely.
- Grill the Corn: Brush fresh corn ears with oil and grill them over medium heat until the kernels are lightly browned and charred, about 8-10 minutes. Remove from grill and cut the kernels off the cob, setting them aside.
- Make the Dressing: In a bowl or blender, combine Greek yogurt (or mayonnaise), sour cream, lime juice, chili powder, cumin, garlic clove, and kosher salt. Blend or whisk until smooth and creamy.
- Assemble the Salad: In a large bowl, mix the cooled macaroni with black beans, cherry tomatoes, diced green bell pepper, chopped red onion, cilantro, jalapeño, and grilled corn kernels. Pour the prepared dressing over the salad and toss everything together until well coated.
- Chill and Serve: Refrigerate the assembled salad for at least 30 minutes to allow flavors to meld. Before serving, taste and adjust seasoning with additional salt or lime juice as desired.
Notes
- For a vegan version, substitute Greek yogurt and sour cream with plant-based alternatives and use vegan mayonnaise.
- Using grilled corn adds a smoky flavor, but canned or frozen corn can be used for convenience.
- Adjust jalapeño quantity based on preferred spice level.
- This salad can be prepared a day ahead; store covered in the refrigerator to enhance flavor.
- Serve chilled for the best taste experience.
