I love spring and the warmer temperatures. I also love this time of year because we can finally start grilling out and going on picnics. And eating salads.
I love salads. Whether it’s spring salads, cucumber salads, potato salad and macaroni salads, to name a few, I enjoy making and eating salads.
I also love the flavor of toasted (as well as roasted and grilled) corn. Corn is a great vegetable to add to salads, I think.
Have you ever tried corn in macaroni salad before? It it’s toasted/roasted/grilled it is a wonderful addition to macaroni salad. It really is a great salad for a picnic, cookout, or barbeque. Try this delicious macaroni salad recipe out and you’ll see for yourself….
Toasted Corn Macaroni Salad Recipe
- 12 oz. Elbow Macaroni
- ¼ Cup Celery, finely chopped
- ¼ Cup Red Onion, finely chopped
- ½ Cup Roma tomatoes, seeded and chopped (1-2 depending on size)
- 2 Green Onions, finely chopped
- 3 Tbsp. Lime Juice
- ½ Cup Mayonnaise
- ½ Cup Plain Greek Yogurt
- 2 Cups Frozen Corn
- 1 teas. Minced Garlic
- 10 Sprigs of Cilantro Leaves, chopped
- 2 teas. Adobo sauce from can of Chipotle Peppers in Adobo sauce.
- Black Pepper
Cook Macaroni in salted boiling water for approximately 7 minutes. It should be firm to the bite not mushy. Drain well, give a good shake.
Remove to a baking pan lined with paper towels to dry while you make the sauce and chop the veggies.
Put dried Macaroni in a large mixing bowl with the Red and Green Onion, Celery, Tomatoes and Cilantro.
In a small bowl combine the Mayonnaise, Greek Yogurt, Adobo sauce and Lime Juice. Set aside.
In a nonstick pan over high heat toast the Corn until browned, stir or pan flip often. When they are popping you’ll know you’re close. Just before the corn is done add the Garlic so it gets toasted, about 30-45 seconds is all it needs. Add to the mixing bowl with the Macaroni.
Add the dressing and toss to coat. Salt and Pepper to taste. Serve and enjoy!