Best Toasted Corn Macaroni Salad Recipe

Looking for things to do with corn on the cob? Or frozen corn?

Toasted Corn

I love toasted corn. It’s a delicious way to eat corn and gives corn something extra.

Not sure about where you live, but here, corn on the cob is super cheap at the grocery store. I buy a bunch at the farmer’s market and freeze some. Frozen corn is a great way to enjoy corn any time of the year. I especially like toasted corn.

Macaroni Salad

Macaroni salad is another summer favorite of mine. I also love this time of year because we can grill out or go on picnics. And eating salads, like macaroni salad, is a must.

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.

toasted corn

Why Toasted Corn?

Have you ever tried toasted corn in macaroni salad before? Whether toasted, roasted, or grilled, it is a beautiful addition to macaroni salad.

It’s the perfect salad for a picnic, cookout, summer gathering, or barbecue.

Try this delicious macaroni salad recipe out, and you’ll see for yourself…

Toasted Corn Macaroni Salad Recipe

Ingredients

  • 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 tsp. minced garlic
  • 10 Sprigs of cilantro leaves, chopped
  • 2 tsp Adobo sauce from a can of chipotle peppers in adobo sauce.
  • Salt (to taste)
  • Black Pepper (to taste)

macaroni salad

macaroni salad

toasted corn

macaroni salad

macaroni salad

Instructions

    1. Cook Macaroni in salted boiling water for approximately 7 minutes. It should be firm to the bite, not mushy. Drain well, and give a good shake.
    2. Remove to a baking pan lined with paper towels to dry while you make the sauce and chop the veggies.
    3. Put dried macaroni in a large mixing bowl with the red and green onion, celery, tomatoes, and cilantro.
    4. In a small bowl, combine the mayonnaise, Greek yogurt, Adobo sauce, and lime juice. Set aside.
    5. In a nonstick pan over high heat, toast the corn until browned; stir or pan flip often.
    6. When they are popping, you’ll know you’re close.
    7. Just before the corn is done, add the garlic, so it gets toasted; about 30-45 seconds is all it needs.
    8. Add to the mixing bowl with the macaroni.
    9. Add the dressing and toss to coat.
    10. Salt and pepper to taste.

Serve and enjoy!

This macaroni salad would be a great side dish for this Rosemary Sea Salt Chicken recipe.

toasted corn

So if you’re looking for something different and fun to do with corn, try this delicious toasted corn macaroni salad. I think you’ll really like it. It has become my favorite way to make macaroni salad.

Tips

  • You can substitute fat-free mayo.
  • You can use a Vidalia or sweet onion instead of red onion.
  • Use fresh corn from the cob if it’s in season. I usually do, but the day I made this salad was early in the season, and just grabbed a bag of frozen corn from my freezer. Either fresh or frozen works fine, though.
Best Toasted Corn Macaroni Salad Recipe

Best Toasted Corn Macaroni Salad Recipe

Toasted corn added to macaroni salad or any salad makes any salad special.

Ingredients

  • * 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 tsp. minced garlic
  • * 10 Sprigs of cilantro leaves, chopped
  • * 2 tsp Adobo sauce from a can of chipotle peppers in adobo sauce.
  • * Salt (to taste)
  • * Black Pepper (to taste)

Instructions

    1. Cook Macaroni in salted boiling water for approximately 7 minutes. It should be firm to the bite, not mushy. Drain well, and give a good shake.
    2. Remove to a baking pan lined with paper towels to dry while you make the sauce and chop the veggies.
    3. Put dried macaroni in a large mixing bowl with the red and green onion, celery, tomatoes, and cilantro.
    4. In a small bowl, combine the mayonnaise, Greek yogurt, Adobo sauce, and lime juice. Set aside.
    5. In a nonstick pan over high heat, toast the corn until browned; stir or pan flip often.
    6. When they are popping, you'll know you're close.
    7. Just before the corn is done, add the garlic so it gets toasted; about 30-45 seconds is all it needs.
    8. Add to the mixing bowl with the macaroni.
    9. Add the dressing and toss to coat.
    10. Salt and pepper to taste.

toasted corn