Mexican Corn and Black Bean Macaroni Salad Recipe
Introduction
This Mexican Macaroni Salad is a vibrant, flavorful twist on a classic side dish. Packed with fresh vegetables, smoky grilled corn, and a zesty lime dressing, it’s perfect for barbecues, potlucks, or a refreshing lunch. The creamy dressing with Greek yogurt keeps it light yet satisfying.
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. Alternately, roast at 425°F for 12–15 minutes. Cool and cut the kernels off the cobs.
- Step 3: Mix all of the dressing ingredients—Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and kosher salt—together in a small bowl or blender while the pasta cooks.
- Step 4: Combine the cooled pasta in a large bowl with black beans, cherry tomatoes, green bell pepper, red onion, fresh cilantro, jalapeño, and grilled corn kernels. Pour the dressing on top and toss to coat evenly.
- Step 5: Cover and refrigerate for 30 minutes if possible, but serving at room temperature works too. Taste and add more salt or lime juice as needed. Garnish with additional chopped cilantro and sliced jalapeño before serving.
Tips & Variations
- For extra smoky flavor, char the jalapeño on the grill before chopping.
- Substitute avocado for a creamier texture and a fresh twist.
- Use vegan yogurt and sour cream to make this dish dairy-free.
- Add cooked, diced chicken or shrimp for a heartier main dish.
Storage
Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. It’s best served chilled or at room temperature. If the dressing thickens after refrigeration, stir in a little lime juice or water to loosen before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned corn instead of fresh?
Yes, canned or frozen corn that has been thawed works well. For best flavor, you can sauté or roast it to add a bit of char.
Is this salad suitable for gluten-free diets?
Absolutely. Just be sure to use gluten-free elbow macaroni to keep it safe for gluten-free diets.
PrintMexican Corn and Black Bean Macaroni Salad Recipe
This vibrant Mexican Macaroni Salad combines perfectly cooked elbow macaroni with charred sweet corn, black beans, colorful vegetables, and a creamy, tangy cilantro-lime dressing. It’s a refreshing and flavorful side dish that’s perfect for barbecues, potlucks, or light meals, offering a playful twist on classic macaroni salad with authentic Mexican-inspired flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Pasta and Vegetables
- 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
- 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 Macaroni: 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 the pasta under cold water to stop the cooking and cool it completely.
- Prepare the Corn: Heat an indoor or outdoor grill over high heat and lightly brush the ears of corn with oil. Grill the corn for a few minutes on each side until it develops brown char marks. Alternatively, roast the corn in an oven preheated to 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, combine the Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and kosher salt in a small bowl or blender. Mix until smooth and well combined to develop a creamy, flavorful dressing.
- Combine Salad Ingredients: In a large bowl, mix the cooled pasta with the grilled corn kernels, black beans, cherry tomatoes, diced green bell pepper, red onion, chopped cilantro, and diced jalapeño. Pour the dressing over the mixture 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, though it can also be served at room temperature. Before serving, adjust seasoning with additional salt or lime juice if needed, and garnish with extra fresh chopped cilantro and sliced jalapeño for an extra burst of flavor and color.
Notes
- For a dairy-free option, substitute Greek yogurt and sour cream with vegan mayonnaise or coconut yogurt.
- Adjust the jalapeño quantity according to your preferred spice level.
- Using fresh grilled corn enhances the flavor, but canned or frozen corn can be used in a pinch.
- This salad can be made a few hours ahead and stored covered in the refrigerator.
- Serve with grilled meats or as a vegetarian main dish for a light meal.
Keywords: Mexican macaroni salad, pasta salad, grilled corn salad, creamy pasta salad, vegetarian Mexican recipe
