Mexican Macaroni Salad – Have you ever been to one of those summer barbecues where everyone brings the same dish? Like, how many trays of potato salad can one table hold? Well, that’s exactly what happened a couple of years ago at my cousin’s annual Fourth of July cookout.
I had signed up to bring a side dish and decided on macaroni salad—classic, right? Except when I got there, I saw at least three other versions of it sitting out. I panicked a little, not gonna lie. But when I saw people diving into mine first, I knew I was onto something.
The secret? A little Mexican twist. Instead of the usual mayo-heavy situation, I went for bold flavors with salsa, lime juice, and charred corn. It’s fresh, tangy, and just a little spicy. Even my aunt, who’s usually a macaroni salad purist, asked for the recipe. And let me tell you, that’s a high compliment coming from her.
Why You’ll Love This Mexican Macaroni Salad Recipe?
- Big Flavors: Forget bland—this salad has zingy salsa, smoky corn, and a citrusy kick.
- Easy to Make: It’s ready in about 30 minutes, but tastes like you spent hours. (Win!)
- Crowd-Pleaser: People go nuts for this salad. It’s colorful, hearty, and packed with flavor.
- Make-Ahead Friendly: It actually tastes better after sitting in the fridge for a bit.
Ingredient Notes:
This salad is all about using simple ingredients in a creative way. Here’s what makes it shine:
- Macaroni: Elbow macaroni is a classic, but don’t stress if you have something else on hand. Penne, rotini—whatever works.
- Corn: Grilling the corn adds a smoky sweetness that’s hard to beat. If fresh corn isn’t an option, canned or frozen works too.
- Black Beans: These add a creamy texture and extra protein. Not a fan? Try kidney or pinto beans instead.
- Salsa: Use your favorite jarred salsa. I like mine spicy, but you do you!
- Sour Cream & Mayo: The dream team for creamy dressings. You could swap in Greek yogurt if you want to keep it lighter.
- Cilantro: Totally optional. (I know some of you think it tastes like soap. No judgment.)
How To Make Mexican Macaroni Salad?
This recipe is so straightforward, you’ll wonder why you didn’t try it sooner.
- Grill the Corn
Start by grilling the corn until it’s lightly charred. If you don’t have a grill, a hot skillet works just fine. Let it cool a bit, then cut the kernels off the cob. A tip? Use a big bowl to catch the kernels—it saves you from chasing them across the counter. - Make the Dressing
Whisk together salsa, sour cream, mayo, garlic, cumin, and lime juice in a medium bowl. Taste it. Too tangy? Add a little extra mayo. Needs a kick? Toss in a pinch of cayenne. It’s your dressing, so make it your own. - Combine the Ingredients
In a large mixing bowl, add the cooked macaroni, corn, black beans, tomatoes, olives, green onions, and red onion. Pour about three-quarters of the dressing over the top and gently toss. You can always add more dressing later if it looks like it needs it. - Let It Chill
Pop the salad in the fridge for at least 2 hours. This step is non-negotiable. The flavors need time to hang out and get to know each other. - Garnish and Serve
Before serving, sprinkle on some chopped cilantro or add a lime wedge for extra flair. Bonus points if you serve it in a brightly colored bowl—it just feels right.
Storage Options:
If by some miracle you have leftovers:
- Refrigerate: Store in an airtight container for up to three days. It’s great for next-day lunches!
- Freezing: Don’t do it. The dressing doesn’t freeze well, and nobody likes soggy pasta.
Variations and Substitutions:
Want to mix things up? Here are some fun ideas:
Want To Save This Recipe?
- Add Protein: Grilled chicken, shrimp, or even some crispy bacon crumbles would be amazing.
- Cheese It Up: A sprinkle of crumbled cotija or shredded cheddar takes this salad to the next level.
- Spice Lovers Unite: Add diced jalapeños or use an extra-hot salsa for a fiery kick.
- Low-Carb Twist: Swap the pasta for cooked cauliflower florets or zucchini noodles.
- Vegan Version: Use plant-based mayo and sour cream, and skip the cheese.
What to Serve with Mexican Macaroni Salad?
This salad is super versatile and pairs beautifully with all your summer favorites:
- Grilled Meats: Think steak, chicken, or pork chops.
- Tacos: It’s a no-brainer side dish for taco night.
- Chips and Dip: Pair it with guac, queso, or salsa for the ultimate party spread.
- Fresh Fruit: Watermelon or pineapple makes a refreshing companion.
Frequently Asked Questions:
Can I make this ahead of time?
Oh, absolutely. In fact, it’s better if you do. Letting it chill in the fridge for a few hours helps the flavors blend beautifully.
What if I don’t have fresh corn?
No worries! Canned or frozen corn works just as well. Just make sure to drain or thaw it first.
How can I make it healthier?
Swap the mayo and sour cream for Greek yogurt, and use whole-wheat pasta if you want to sneak in some extra fiber.
So, what do you think? Ready to shake up your macaroni salad game? This recipe is a total crowd-pleaser and honestly couldn’t be easier. Try it out, and let me know how it turns out—did your family love it as much as mine? I’d love to hear all about it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Mexican Macaroni Salad
Ingredients
For the Salad:
- 1 lb elbow macaroni cooked according to package instructions, drained, and rinsed with cold water
- 2 ears fresh corn husks and silks removed
- 1 can 15 oz black beans or kidney beans, drained and rinsed
- 1/2 cup chopped black olives
- 6 Roma tomatoes or 2 large tomatoes, chopped
- 3 green onions thinly sliced
- 1/2 red onion finely diced
- Chopped cilantro optional
For the Dressing:
- 1 cup jarred salsa spicy preferred
- 1 cup sour cream
- 1/4 cup mayonnaise
- 1 clove garlic minced or pressed
- 1/2 tsp ground cumin
- Salt and pepper to taste
- Juice of 2 limes optional
Instructions
Prepare the Corn:
- Grill the corn on a grill pan or place it in a hot skillet over medium-high heat until the kernels develop a light char, rotating occasionally. Once done, set aside to cool slightly. When cool, use a sharp knife to cut the kernels off the cob.
Make the Dressing:
- In a medium bowl, combine the salsa, sour cream, mayonnaise, garlic, cumin, and lime juice (if using). Whisk the ingredients together until smooth. Season with salt and pepper to taste, adjusting as needed.
Combine the Salad Ingredients:
- In a large mixing bowl, add the cooked and cooled macaroni, grilled corn, black beans, black olives, tomatoes, green onions, red onion, and cilantro (if desired). Pour three-quarters of the prepared dressing over the top and gently toss to coat all the ingredients evenly.
Chill the Salad:
- Cover the salad and refrigerate for at least 2 hours to allow the flavors to meld. Before serving, evaluate if additional dressing is needed and stir in the reserved portion if desired.
Garnish and Serve:
- Garnish the salad with extra cilantro or lime wedges for a fresh touch. Serve chilled as a side dish or main course accompaniment.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
