Easy Mexican Macaroni Salad With Corn Recipe

You should try this Easy Mexican Macaroni Salad with Corn Recipe if you want a tasty and cool dish that’s great for summer parties, potlucks, or family dinners.

This salad is full of bright tastes and brightly colored foods. It has soft elbow pasta, sweet corn, black beans, crisp bell peppers, and a zesty lime sauce.

The recipe is quick and easy, and the food tastes great. This makes it a great choice for busy weeknights. Follow our step-by-step instructions to make this delicious Mexican-style salad that everyone will enjoy.

Ingredients:

• 2 cups elbow macaroni
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 cup black beans, rinsed and drained
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 jalapeño, finely chopped (optional)

Dressing:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions:

Follow the directions on the package to cook 2 cups of elbow macaroni. This will make an easy and tasty Mexican Macaroni Salad with Corn.

After the pasta is done cooking, drain it and run it under cold water to stop the cooking process and cool it down. You can prepare the greens while the macaroni is cooking.

Cut one red bell pepper into small pieces, one cup of cherry tomatoes in half, and one jalapeño into small pieces.

Also, chop up half a cup of red onion, a quarter cup of cilantro, and one lime. If you’re using fresh or frozen corn, cook one cup of corn kernels. If you’re using corn from a can, just drain and rinse it. Also, wash and drain one cup of black beans.

First, make the sauce. In a small bowl, mix together a quarter cup of sour cream, half a cup of mayonnaise, two tablespoons of lime juice, one teaspoon of chili powder, half a teaspoon of cumin, and a pinch of salt and pepper. Make sure the sauce is smooth and well mixed.

Put the cooled macaroni and the cooked veggies (corn, black beans, red bell pepper, cherry tomatoes, red onion, cilantro, and jalapeño) in a big bowl.

The dressing should be poured over the salad, and then everything should be mixed together until the sauce covers everything evenly.

Put plastic wrap over the bowl or put the salad in a container that won’t let air in and put it in the fridge for at least an hour.

This time in the fridge lets the tastes blend, which makes the salad even better. After the salad has been cold, give it one last stir before serving to spread the sauce out again.

Cool down the Mexican Macaroni Salad with Corn and serve it as a side dish or a light main meal. You can make this salad your own by adding things like avocado, green onions, or olives to give it more taste and texture.

You can use Greek yogurt instead of sour cream to make it lighter. Depending on your taste, you can add more lime juice or herbs to the dressing. Have fun!

Conclusion

You can eat this Easy Mexican Macaroni Salad with Corn Recipe as a side dish or a light main meal. It tastes great either way.

It stands out at any event thanks to its mix of fresh veggies, creamy dressing, and a bit of spice. This salad will be a hit at any summer barbecue or during the week when you need a quick meal. You can bring a taste of Mexico to your table today if you try it!