Pin
If you're craving something tasty and lively for warm days, this Mexican-style macaroni mix brings a punchy upgrade to classic pasta salad. It’s loaded with charred corn, creamy black beans, bright tomatoes, and a tangy chili-lime sauce that'll have you coming back for more. Perfect for cookouts, get-togethers, or just adding a spark to your evening meal.
The first time I threw this together, my folks wiped out the whole bowl before I could grab another helping. Now, it’s on my table for every barbecue, and friends keep begging for how I make it.
Irresistible Ingredients
- Kosher salt: Lifts all the flavors at once If you use regular table salt, go lighter with it
- Fresh garlic: Packs an aromatic punch Grab a fat clove and mince it small
- Cumin: Warm and hints at spice Ground cumin mixes in super easy
- Chili powder: Earthy and smoky Use a good fresh batch for the most flavor
- Lime: Zips up the taste and adds citrus Pick heavy limes and roll them flat before juicing to get more out
- Sour cream: Adds a smooth, tangy twist Full-fat brings out the best, but lowfat's fine if needed
- Greek yogurt or mayonnaise: This forms the creamy base Go with thick plain yogurt for tang or classic mayo for more richness
- Jalapeño: Brings gentle heat Remove all seeds for mild, leave some for a spicy kick
- Fresh cilantro: Brings loads of bold, green flavor Use just the leaves and chop right before mixing in
- Red onion: Crunchy, colorful zip Use half a medium onion and chop it as tiny as you can
- Green bell pepper: Crisp and mild for color and crunch Look for shiny, heavy ones
- Cherry tomatoes: Super juicy and sweet, pick firm bright ones
- Black beans: Makes it heartier and gives creamy bites Rinse and pick no-salt cans if possible
- Fresh corn: Sweet crunchy bites Grill fresh for a smoky bite, or use unsweetened canned if you must
- Elbow macaroni: These noodles grab the creamy dressing Choose gluten-free if you need to include everyone
Vibrant Step-by-Step Guide
- Chill and Serve:
- Pop on a lid or some plastic wrap and let it hang out in the fridge for about 30 minutes if you can That lets all the flavors blend nicely But if time’s tight, you can dig in right away Taste to see if it needs more lime or salt Dress things up with extra cilantro or jalapeño if you’re feeling fancy
- Toss It All Together:
- Pour your cooled macaroni into a roomy bowl, add those sweet corn nuggets, black beans, tomatoes, chopped pepper, onion, cilantro, and jalapeño Squeeze in all the creamy dressing and mix gently, making sure everything’s coated
- Mix the Creamy Sauce:
- In a bowl or small blender, stir together mayonnaise or yogurt sour cream fresh lime juice chili powder cumin minced garlic and salt Keep mixing until it’s super smooth Check the taste and add extra lime if you’re craving more zing
- Char or Roast That Corn:
- Rub fresh corn with a little oil and throw it on a hot grill Turn now and then for those smoky marks For oven roasting, pop on a sheet at 425 until golden and toasty Let cool and slice kernels off the cob when ready
- Fix Up the Pasta:
- Boil up a big pot of salty water Drop in macaroni and cook so it’s just barely tender—check a minute early so you don’t overdo it Drain and rinse under cold water to chill the noodles and stop further cooking
Pin
The smoky corn always gets me with this one The bits with some char taste sweet with that little smoky edge My kids steal bites even before I mix it in That’s how I know it hits the spot for us every time
How to Store It
Store leftovers in the fridge covered tight for up to three days Give it a toss before serving so it’s fresh and creamy again If the noodles look a bit dry, stir in a dollop of mayo or yogurt to bring it back Leftover salad is perfect for a quick lunch grab or a speedy dinner side
Easy Swaps
No fresh corn in the house? Canned or frozen (thawed) work instead Cut back on dairy with vegan yogurt and mayo if you need You can pick red or yellow bell peppers instead of green if you want it sweeter Change up the jalapeño heat or pick poblano for a gentle flavor
How to Serve
This Mexican-inspired macaroni goes awesome alongside steak chicken fish or sausages It’s just as nice with veggie burgers or thrown on greens for a filling salad I like to scoop it over baked potatoes too or wrap it in tortillas for lunch
Pin
Where It Comes From
This bowl’s all about bringing together the American-style pasta salad you know with those flavors you find in Mexican home cooking: chili, cumin, lime, corn, beans, and cilantro It’s not a traditional Mexican dish, but these are the same ingredients you’ll spot in warm-weather markets both north and south
FAQs About the Recipe
- → Could I swap in canned corn for fresh?
Definitely! Canned or even thawed frozen corn gets the job done. Toasting the kernels in a pan first gives a nice boost.
- → How do I turn up the heat in this?
Diced jalapeño works great, or sprinkle a little chili flake into your creamy sauce for more kick.
- → Is it okay to make this ahead?
For sure. Pop it in the fridge for up to a day—just give it a good toss before serving to freshen it up.
- → What if I don't have Greek yogurt?
You can use plain sour cream or even mayo. Pick whichever texture you like most.
- → Does this work for gluten-free diets?
Yep! Just switch to gluten-free elbow macaroni and you're all set.