Ingredients

The following ingredients have 8 Servings
  • 2 ears fresh yellow corn (, husked)
  • 10 oz dry elbow macaroni
  • Salt and freshly ground black pepper
  • 3 large Roma tomatoes (, seeded and diced (1 1/2 cups))
  • 1 can black beans (, drained and rinsed well)
  • 1 large avocado ((semi-firm but ripe), diced)
  • 1/2 cup crumbled Cotija cheese
  • 1/3 cup chopped red onion (, rinsed or 2/3 cup chopped green onion (or use a blend of both))
  • 1/2 cup mayonnaise ((full fat))
  • 1/2 cup plain Greek yogurt ((fat free))
  • 2 1/2 Tbsp fresh lime juice
  • 1/4 cup finely minced fresh cilantro ((about small 1 bunch, leaf portion))
  • 1 clove garlic (, minced)
  • 1 tsp ancho chili powder
  • 1/2 tsp ground cumin

Instruction

  • Preheat a grill over medium-high heat to about 450 degrees F. Once preheated add corn and grill, turning about every 2 - 3 minutes until charred on all sides, about 8 - 9 minutes total. Set aside and let cool then cut corn kernels from cobs.
  • Meanwhile, cook pasta to al dente in lightly salted water (about 1/2 Tbsp) according to directions on package. Drain and rinse, then let drain and cool.
  • For the dressing, in a mixing bowl whisk together mayonnaise, Greek yogurt, lime juice, cilantro, garlic, chili powder, cumin and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper). Chill until ready to assemble macaroni salad.
  • Set aside some of the mix in ingredients (tomatoes, corn, avocado, onion if you'd like some color on top of the salad). In a salad bowl toss together drained macaroni, corn kernels, tomatoes, black beans, avocado, Cotija cheese, onion and the cilantro dressing mixture. Sprinkle set aside ingredients over top. 
  • Serve immediately or chill up to 2 hours (thin with a little water if desired, it thickens as it rests since the noodles absorb the liquid).