The Best Mexican Macaroni Salad
A vibrant, creamy Mexican-style macaroni salad with fresh vegetables, cilantro, lime, and a hint of spice.
Ingredients
- 1 lb elbow macaroni
- 1 cup mayonnaise
- 0.5 cup sour cream
- 0.25 cup fresh cilantro chopped
- 1 red bell pepper finely diced
- 0.5 red onion finely diced
- 2 celery stalks finely diced
- 1 can sweet corn 15 oz, drained
- 1 jalapeño seeds removed and minced
- 1 lime juice of
- 1 tsp chili powder
- 0.5 tsp ground cumin
- to taste salt and freshly ground black pepper
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain and rinse under cold water until completely cooled.
- Step 2: In a large serving bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and cumin. Season with salt and black pepper to taste.
- Step 3: Add the cooled macaroni to the dressing. Stir in the diced red bell pepper, red onion, celery, drained corn, minced jalapeño, and chopped cilantro.
- Step 4: Gently mix everything until evenly coated. Cover and refrigerate for at least 2 hours to allow flavors to meld, ideally 4 hours or overnight.
- Step 5: Before serving, give the salad a final stir. Taste and adjust seasoning if needed. Serve chilled.
Notes
Adjust the spice by leaving some jalapeño seeds or adding cayenne pepper. Boost protein with black beans, shredded chicken, or crumbled cotija. Make ahead for enhanced flavor; add a touch of mayo or sour cream before serving if needed.
