A creamy, zesty Mexican-inspired macaroni salad loaded with tender pasta, sweet corn, crunchy peppers, and a tangy chili-lime mayo dressing. A perfect crowd-pleasing BBQ side dish for potlucks, cookouts, and family 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 stop cooking.
Step 2
Prepare mix-ins
Dice bell pepper, slice green onions, and prepare corn and cheese.
Step 3
Make the dressing
In a bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper.
Step 4
Combine everything
In a large bowl, mix pasta, corn, vegetables, and dressing until evenly coated.
Step 5
Chill and serve
Refrigerate for at least 30 minutes before serving for best flavor.
Cool pasta properly
Rinse pasta under cold water so it doesn’t overcook or clump.
Balance creaminess
Adjust mayo and sour cream ratio depending on how rich you want it.
Let it rest
Chilling helps flavors blend and improves texture.
Spicy version
Add jalapeños or hot sauce for extra heat.
Protein boost
Add grilled chicken or black beans.
Street corn style
Add cotija cheese and extra lime for elote-inspired flavor.
refrigerator
3 days
Stir before serving as dressing may thicken.
Q: Can I make this ahead of time?
A: Yes, it actually tastes better after chilling for a few hours.
Q: Can I use different pasta?
A: Yes, any short pasta like shells or rotini works well.
Q: Is this spicy?
A: It is mild by default but can easily be made spicy with chili or jalapeños.
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