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Creamy Elote-Style Mexican Macaroni Salad Recipe with Zesty Kick

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A creamy and zesty macaroni salad inspired by Mexican street corn flavors, combining roasted corn, cotija cheese, and a smoky chili-lime dressing for a fresh and indulgent side dish.

Ingredients

Scale
  • 2 cups (8 oz / 227 g) elbow macaroni, cooked al dente and cooled
  • 1 cup (165 g) canned corn, drained and roasted
  • ½ cup (120 ml) mayonnaise, full-fat
  • ¼ cup (60 ml) Mexican crema or sour cream (can substitute Greek yogurt)
  • ½ cup (60 g) cotija cheese, crumbled
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder (mild or smoky variety, chipotle powder optional)
  • ½ teaspoon garlic powder
  • 2 tablespoons fresh cilantro, chopped (optional)
  • 1 small jalapeño, finely diced (optional)
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 2 cups (8 oz / 227 g) of elbow macaroni and cook for 7-8 minutes until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
  2. Drain 1 cup (165 g) of canned corn and pat dry. Heat a dry cast iron skillet over medium-high heat. Add the corn and let it roast without stirring for about 3-4 minutes until some kernels get a nice char. Stir and roast for another 2 minutes. Remove from heat and let cool slightly.
  3. In a small bowl, whisk together ½ cup (120 ml) mayonnaise, ¼ cup (60 ml) Mexican crema (or sour cream), 2 tablespoons fresh lime juice, 1 teaspoon chili powder, ½ teaspoon garlic powder, salt, and black pepper to taste. Adjust seasoning if needed.
  4. Add the roasted corn to the pasta bowl. If using jalapeño and cilantro, toss them in now. Pour the dressing over the salad and mix gently but thoroughly, coating every macaroni.
  5. Crumble ½ cup (60 g) cotija cheese over the salad and fold it in lightly.
  6. Cover and refrigerate for at least 30 minutes to let flavors meld. Serve cold or at room temperature.

Notes

Do not overcook pasta; al dente is key to prevent mushiness after chilling. Roasting the corn adds authentic smoky flavor. Chill salad for at least 30 minutes before serving to meld flavors. Add a splash of milk or crema if salad is too thick after chilling. Can be made ahead and stored up to 3 days refrigerated. For dairy-free, use vegan mayo and omit cotija cheese or substitute with nutritional yeast.

Nutrition

Keywords: macaroni salad, elote, Mexican street corn, creamy salad, cotija cheese, chili powder, lime, potluck recipe, summer salad

Find it online: https://magnetmeal.com/creamy-elote-style-mexican-macaroni-salad-recipe-with-zesty-kick-easy-and-delicious/