Queso Macaroni Salad for Easy Summer Cookouts
Creamy, tangy queso macaroni salad with lime, sweet corn, mild green chile-style warmth, and crumbled queso fresco—an easy make-ahead side for summer cookouts and potlucks.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula or large spoon
Ingredients
Salad
- 225 g elbow macaroni
- 240 g corn kernels cooked and cooled
- 60 g red bell pepper finely diced
- 30 g red onion finely diced
- 15 g fresh cilantro leaves chopped (or flat-leaf parsley)
- 85–100 g queso fresco crumbled
Dressing
- 120 g mayonnaise
- 60 g sour cream
- 30 ml fresh lime juice
- 1 tsp lime zest finely grated (optional)
- 1 1/2 tsp chili powder US-style blend
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2–3/4 tsp kosher salt plus more to taste
- 1/4 tsp freshly ground black pepper
- 1–2 tsp hot sauce to taste (optional)
- 15–30 ml milk or water as needed, to loosen dressing
To finish (optional)
- queso fresco crumbled, extra for topping
- cilantro or green onion chopped, for garnish
- chili powder or smoked paprika pinch, for color
Instructions
- Cook the macaroni. Bring a large pot of well-salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until just past al dente for salad (usually 1 minute longer than for hot pasta), tender but not mushy.
- Cool the pasta properly. Drain in a colander, then immediately rinse with cold water, tossing, until no longer warm. Shake off excess water very well and transfer to a large bowl to finish cooling.
- Prep the corn and vegetables. Make sure the corn is cooked and chilled (cut kernels from cooled ears if using fresh; pat dry if very moist). Finely dice the red bell pepper and red onion, and chop the cilantro.
- Make the dressing base. In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, and lime zest (if using) until smooth.
- Season the dressing. Whisk in chili powder, cumin, smoked paprika, salt, black pepper, and 1 teaspoon hot sauce. Taste and adjust heat. If very thick, whisk in 1–2 tablespoons milk or water until it slowly ribbons off the whisk.
- Combine pasta and vegetables. To the cooled macaroni, add corn, red bell pepper, red onion, and cilantro. Toss gently to distribute evenly.
- Fold in the dressing. Pour about two-thirds of the dressing over the pasta mixture and fold until lightly coated. Add more dressing as needed until creamy but not gloopy (reserve a little to refresh before serving if desired).
- Add the queso fresco. Gently fold in the crumbled queso fresco (don’t crush it completely). Taste and adjust with more salt, pepper, or lime juice as needed.
- Chill the salad. Cover tightly and refrigerate at least 30–45 minutes, and up to 24 hours, to let flavors meld and the dressing cling.
- Finish and serve. Stir gently. If stiff or dry, loosen with reserved dressing or a spoonful of mayonnaise plus a splash of lime juice. Top with extra queso fresco, cilantro/green onion, and a pinch of chili powder or smoked paprika.
Nutrition
Calories: 520kcalCarbohydrates: 58gProtein: 16gFat: 26gSaturated Fat: 9gCholesterol: 40mgSodium: 780mgPotassium: 420mgFiber: 4gSugar: 7gVitamin A: 650IUVitamin C: 18mgCalcium: 220mgIron: 2.5mg
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