Can I use mayonnaise instead of Greek yogurt?

Yes! Mexican Macaroni Salad works great with mayo for a richer, more classic creamy texture. You can also do half yogurt, half mayo if you want balance.

Can I make it ahead of time?

Absolutely. It’s even better after a few hours in the fridge. If it thickens overnight, stir in a little extra lime juice or a spoonful of yogurt/mayo to loosen it up.

How do I store leftovers?

Keep it in an airtight container in the fridge for 3–4 days . Give it a quick stir before serving. (It tends to disappear before day four in my house.)

Can I use frozen or canned corn?

Yep. Thaw frozen corn first. If using canned, drain it well. You’ll still get that sweet pop—grilled corn just adds extra smoky flavor.

Is this Mexican Macaroni Salad gluten-free?

It can be! Just use gluten-free elbow macaroni and double-check labels on spices if you’re sensitive.

9 Delicious Mexican Macaroni Salad Must-Trys

Description

This Mexican Macaroni Salad is creamy, zesty, and packed with sweet corn, black beans, cherry tomatoes, and fresh jalapeño. Tossed in a tangy lime chili dressing, it’s the perfect easy side dish for potlucks, BBQs, meal prep, or busy weeknights.

Ingredients

Scale

For the Salad:

1 lb elbow macaroni (gluten-free if needed)
2 ears fresh corn (about 1 cup kernels; canned or frozen, thawed, works too)
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

For the Dressing:

3/4 cup Greek yogurt or mayonnaise
1/3 cup sour cream
Juice of 1 lime (about 3 tablespoons), plus more to taste
1 teaspoon chili powder
1 teaspoon cumin
1 clove garlic, minced
1/2 teaspoon kosher salt

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Instructions

Bring a large pot of salted water to a boil. Cook the macaroni according to package directions until al dente. Drain and rinse under cold water to cool.
Grill corn over high heat for a few minutes per side until lightly charred. Alternatively, roast at 425°F for 12–15 minutes. Cool and cut kernels off the cob.
In a small bowl, whisk together Greek yogurt (or mayo), sour cream, lime juice, chili powder, cumin, garlic, and salt.
In a large bowl, combine cooled pasta, corn, black beans, cherry tomatoes, bell pepper, red onion, cilantro, and jalapeño.
Pour dressing over the salad and toss until evenly coated.
Cover and refrigerate for 30 minutes if possible. Taste and adjust salt or lime juice before serving. Garnish with extra cilantro and jalapeño if desired.

Notes

For a richer flavor, use mayonnaise instead of Greek yogurt.
Add shredded rotisserie chicken to turn this into a complete meal.
If making ahead, stir in an extra squeeze of lime before serving to refresh the flavors.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Boiling & Grilling (or Roasting)
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 5 g
Sodium: 340 mg
Fat: 14 g
Saturated Fat: 4 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 9 g
Cholesterol: 15 mg