Mexican Macaroni Salad


Yield: About 8 servings


  • 2 ears fresh yellow corn , husked
  • 10 oz . dry elbow macaroni
  • Salt and freshly ground black pepper
  • 3 large Roma tomatoes , seeded and diced (1 1/2 cups)
  • 1 can black beans , drained and rinsed well
  • 1 large avocado (semi-firm but ripe), diced
  • 1/2 cup crumbled Cotija cheese
  • 1/3 cup chopped red onion , rinsed or 2/3 cup chopped green onion (or use a blend of both)


  • 1/2 cup mayonnaise (full fat)
  • 1/2 cup fat free plain Greek yogurt
  • 2 1/2 Tbsp fresh lime juice
  • 1/4 cup finely minced fresh cilantro (about small 1 bunch, leaf portion)
  • 1 clove garlic , minced
  • 1 tsp ancho chili powder
  • 1/2 tsp ground cumin


  1. Preheat a grill over medium-high heat to about 450 degrees. Once preheated add corn and grill, turning about every 2 – 3 minutes until charred on all sides, about 8 – 9 minutes total. Set aside and let cool then cut corn kernels from cobs.

  2. Meanwhile, cook pasta to al dente in lightly salted water (about 1/2 Tbsp) according to directions on package. Drain and rinse, then let drain and cool.

  3. For the dressing, in a mixing bowl whisk together mayonnaise, Greek yogurt, lime juice, cilantro, garlic, chili powder, cumin and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper). Chill until ready to assemble macaroni salad.

  4. Set aside some of the mix in ingredients (tomatoes, corn, avocado, onion if you’d like some color on top of the salad). In a salad bowl toss together drained macaroni, corn kernels, tomatoes, black beans, avocado, Cotija cheese, onion and the cilantro dressing mixture. Sprinkle set aside ingredients over top. Serve immediately or chill up to 2 hours (thin with a little water if desired, it thickens as it rests since the noodles absorb the liquid).

  5. Recipe source: Cooking Classy

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