Published June 13, 2026
A creamy, tangy, and slightly spicy Mexican-inspired macaroni salad packed with sweet corn, crunchy vegetables, tender pasta, and a rich lime-chili dressing. Perfect for BBQs, potlucks, and summer gatherings.
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Step 1
Cook the pasta
Boil macaroni in salted water until al dente. Drain and rinse under cold water to cool completely.
Step 2
Prep vegetables
Chop bell pepper, onion, jalapeño, and cilantro. Drain corn and beans if using canned.
Step 3
Make the dressing
In a bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper.
Step 4
Combine everything
Add cooled pasta, vegetables, beans, corn, and cheese into a large bowl and pour over dressing.
Step 5
Mix and chill
Toss until fully coated, then refrigerate for at least 30 minutes before serving.
Step 6
Serve
Garnish with fresh cilantro and an extra squeeze of lime before serving chilled.
Cool pasta properly
Rinsing with cold water stops cooking and prevents mushy salad.
Adjust spice level
Remove jalapeño seeds for mild heat or add extra for a spicier version.
Street corn style
Add cotija cheese, smoked paprika, and a touch of mayo-lime crema for elote-inspired flavor.
Protein boost
Add shredded chicken or crispy bacon for a more filling main dish.
Refrigerator
3–4 days
Store in airtight container and stir before serving as dressing may thicken.
Q: Can I make this ahead of time?
A: Yes, it tastes even better after chilling for a few hours as flavors develop.
Q: Can I serve it warm?
A: It’s best served cold or at room temperature for the proper creamy texture.
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