Description
A vibrant, zesty twist on the classic picnic staple. Packed with charred corn, black beans, and a creamy chili-lime dressing, this colorful medley balances smoky heat with refreshing citrus for the ultimate outdoor gathering side dish.
Ingredients
For the Macaroni Salad
- 1 lb elbow macaroni
- 2 ears fresh corn (charred)
- 1 cup black beans (rinsed), 1 cup cherry tomatoes (quartered)
- 1 green bell pepper (diced), 1/2 red onion (chopped)
- 1/4 cup cilantro, 1 jalapeño (diced)
For the Dressing
- 3/4 cup Greek yogurt or mayo
- 1/3 cup sour cream, 1 lime (juiced)
- 1 tsp chili powder, 1 tsp cumin
- 1 clove garlic (minced), 1/2 tsp salt
Instructions
Pasta: Boil macaroni until al dente; drain and rinse under cold water immediately.
Corn: Grill or roast corn until charred; cut kernels off the cob.
Dressing: Whisk yogurt/mayo, sour cream, lime juice, spices, garlic, and salt until smooth.
Assemble: In a large bowl, combine macaroni, corn, beans, tomatoes, pepper, onion, cilantro, and jalapeño.
Toss: Coat with dressing. Chill for at least 30 minutes before serving.
Notes
Char for Flavor: Don’t skip charring the corn; it provides the smoky depth essential to the ‘street corn’ profile.
Storage: Lasts 3–5 days in the fridge. If the pasta absorbs too much dressing, loosen with a splash of water or lime juice.
Make-Ahead: Prep vegetables and corn 24 hours early; assemble with dressing just before serving for peak freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling / Grilling
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 4
- Sodium: 285
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 4
- Protein: 9
- Cholesterol: 10
Keywords: mexican macaroni salad, street corn pasta salad, summer side dishes, zesty macaroni salad, black bean pasta salad