Probably the most common side dish besides rice in Hawaii is the simple macaroni salad. Imagine a dish that embodies the perfect balance of creamy, tangy, and savory flavors, all wrapped up in a bowl of comforting nostalgia. This isn’t just any pasta dish. This recipe is poised to become your new favorite macaroni salad recipe. Whether you’re planning a summer barbecue, a potluck, or simply craving a taste of comfort, this simple macaroni salad will win your heart with every bite.

So, what sets this macaroni salad recipe apart from the rest? It’s all in the details. With a perfectly cooked pasta base, crisp vegetables, and an irresistibly creamy dressing, this homemade macaroni salad strikes a perfect harmony. Easy to prepare and even easier to love, this best macaroni salad recipe is a must-try for any food enthusiast.

Macaroni salad has earned its place as a global favorite, celebrated in various cuisines and occasions. In American cookouts, it’s a staple side dish. There it’s often accompanying grilled meats or fried chicken. In Hawaiian cuisine it often stars in plate lunches alongside kalua pork or tangy barbecued meats and sticky rice. In Filipino feasts, a sweeter version graces the table, offering a delightful twist to traditional gatherings. Macaroni salad’s appeal lies in its adaptability and universal charm, making it a beloved dish for every celebration, from casual picnics to big spreads.

Understanding the Basics of Macaroni Salad

This classic picnic and barbecue staple was likely inspired in the US by the European tradition of pasta salads, which were popularized by Italian and Jewish immigrants. As pasta became more accessible and affordable, creative cooks began experimenting with new ways to serve it cold, particularly during the warmer months. By the mid-20th century, macaroni salad had solidified its place as a quintessential American side dish, often found accompanying grilled meats and enjoyed at family gatherings. Its creamy, tangy dressing and simple ingredients have made it a favorite across generations.

What Defines a Simple Macaroni Salad

I like a good pasta salad – see my pesto pizza pasta salad and asparagus prosciutto pasta salad. But macaroni salad is its own thing. Though pasta salads are quite common, macaroni salad is a specific subset within the more general pasta salad term.

A simple macaroni salad is defined by its straightforward, yet delightful combination of ingredients. Typically, it involves cooked elbow macaroni, a creamy mayonnaise-based dressing, and a medley of vegetables such as carrots, onions, and bell peppers.

Variations abound, but the key to a simple macaroni salad is balance. The pasta should be the star, supported by just enough dressing and complementary mix-ins to create a harmonious dish without overpowering flavors.

Why Choose Simple?

The allure of a simple macaroni salad lies in its ease and versatility. Its minimal preparation time and readily available ingredients make it an ideal choice for last-minute gatherings or weekly meal prep. Its simplicity doesn’t compromise its deliciousness.

The simplicity of this dish also makes it highly adaptable. It can serve as a blank canvas for culinary creativity to fit your own tastes, preferences, or dietary needs. Whether you prefer to keep it classic or add a personal twist, a simple macaroni salad can easily be tailored to suit any palate or occasion. Its adaptability also means it pairs well with a wide range of main dishes.

In essence, choosing a simple macaroni salad recipe ensures a reliable crowd-pleaser that’s both easy to prepare and endlessly customizable, making it a go-to dish for any cook seeking to fill out a menu with minimal fuss.

Ingredients for the Best Macaroni Salad Recipe

As with most meals, cooking the best macaroni salad starts with selecting the right ingredients. This is crucial to achieving the perfect blend of flavors and textures. Whether you’re aiming for a simple macaroni salad or a creamy macaroni salad recipe, here’s a guide to ensure your dish becomes a favorite at every gathering.

Essential Ingredients for a Homemade Macaroni Salad

There aren’t that many ingredients in the basic macaroni salad. Though there are a few more in the dressing, the bulk of macaroni salad is pasta and veggies. Look for fresh produce to get the really crisp veggies this recipe deserves.

• Elbow Macaroni – The foundation of any classic macaroni salad. Opt for high-quality, durum wheat pasta for the best texture.
• Bell Pepper – Crunchy, slightly sweet, and colorful. Just look for plump, fresh peppers. Choose whichever color or mix of colors you prefer.
• Carrot – Sweet, crisp, and orange. I like to shred them for a softer texture, but you can dice for a bit more bite. Don’t use baby carrots, they’re just too watery.
• Onion – Sharp, aromatic bite to balance the dressing. I like red onions for this, but really any will do.

Creamy Dressing Ingredients

The goal here is a creamy, tangy dressing that carries most of the flavor of this dish.

• Mayonnaise – The key to a creamy macaroni salad recipe. Choose a smooth, rich mayo that complements the pasta without overpowering it.
• Vinegar – A splash of apple cider or white vinegar brightens the flavors and balances the creaminess of the dressing.
• Sugar – A touch of sweetness to balance acidity and round out the dressing’s flavor. But we will use it sparingly because it shouldn’t be sweet.
• Mustard – A touch of mustard adds a tangy zing. I like Dijon, but yellow mustard works well depending on your flavor preference.
• Fresh Herbs – Aromatic, bright, and herbaceous. My recipe here calls for some fresh dill, but other fresh herbs could be great to include.
• Seasoning & Spices – Salt, garlic powder, pepper, and celery seed to deepen and sharpen the dressing.

Optional Add-ins for a Personalized Touch

Make this recipe your own by adding in some personalized touches. Adjust it to your family’s dietary needs. Add in some protein to bulk the recipe up a bit. Here are some add-ins to consider:

• Other Veggies – Cucumbers, cherry tomatoes, radish, broccoli florets, peas, really the list is endless for what you could add in. Any fresh and crunchy veggie would do.
• Protein – Try adding cooked bacon, diced ham, cubed chicken, or chopped hard-boiled eggs for a heartier salad.
• Cheese – Cubes of sharp cheddar or other cheese can give a savory element.
• Pickles – Tangy, briny crunch that adds zip and contrast to the creamy dressing.
• Olives – Salty, savory bites that lend depth. Slice or chop for even distribution.
• Fruits – Surprising, sweet, and bright pockets of flavor (apple, pineapple, or grapes); use sparingly to avoid overpowering the salad.

Step-by-Step Guide: Easy Macaroni Salad Recipe

Macaroni salad is simple. Cooking pasta, chopping ingredients, mixing the dressing, and combining it all together. Even though creating the best macaroni salad recipe involves just a few simple steps, following this guide will surely help it become one of your favorite dishes.

Preparing the Macaroni

To make a great homemade macaroni salad, start by selecting quality elbow macaroni. Cooking the pasta correctly is crucial for texture and taste. Here are some tips to ensure your macaroni is perfectly cooked:

1. Use Plenty of Water – Fill a large pot with water and bring it to a rolling boil. This prevents the pasta from sticking together and ensures even cooking.
2. Season the Water – Add a generous amount of salt to the boiling water. This is your chance to season the pasta from the beginning, enhancing the overall flavor of your final dish.
3. Cook to Al Dente – Follow the package instructions for cooking time, but aim for al dente, where the pasta is tender but still firm to the bite. Overcooked macaroni can become mushy, especially once mixed with our dressing.
4. Rinse with Cold Water – Once cooked, immediately rinse the macaroni under cool water to stop the cooking process and cool the pasta. This also helps prevent it from sticking together as it cools. I normally wouldn’t recommend this step, but it works a treat for pasta salads.

Creamy Dressing and Crunchy Veggies

While the pasta is cooking, start making the dressing and chopping the rest of the ingredients.

A creamy macaroni salad recipe hinges on the perfect dressing. Rich and tangy, yet not overpowering. Mix it together by just combining all of the dressing ingredients in a medium bowl and whisking it smooth. Check the consistency of the dressing here. It should be smooth and pourable. If it is too thick, thin it with a touch more vinegar or some of the pasta water. If it seems too thin to stick to the pasta, then stir in some more mayo.

This dressing works because it builds off of our creamy base of mayonnaise. Then, adds in some acid, hints of sweetness, and a balance of spices and seasonings.

While the dressing rests, prep the vegetables. Wash and dry everything. Trim, seed, and dice so pieces are small and uniform for consistent texture and easy mixing. Or you can try grating the carrot or even the onion. I like what grating the carrot does for its texture, so that’s my preference for this recipe.

Combining Ingredients

It’s time to bring everything together.

Transfer pasta to a large bowl and add in all of the prepped veggies. At this point, you can also add in any of the optional mix-ins you want. Use a wide, flexible spatula to gently stir it together. Try to get the ingredients evenly mixed.

Now add in the dressing. Gently stir it all together again until the dressing evenly coats everything.

Taste and adjust your homemade macaroni salad. A little extra salt, acid (vinegar or lemon juice), or a dash of extra seasonings can bring balance to the dish. Cover and chill the macaroni salad for at least an hour so the dressing hydrates the pasta and flavors meld. Before serving, give one last gentle stir. Garnish with a sprinkle of paprika or freshly chopped parsley for a pop of color.

Customizing Your Creamy Macaroni Salad Recipe

When it comes to crafting the best macaroni salad recipe, customization is key. This dish’s versatility allows you to tweak it according to dietary preferences, nutritional goals, or flavor inspirations from around the world. Below, we explore ways to adapt this easy macaroni salad recipe to suit various needs and tastes.

Variations for a Healthier or Vegan Version

If you’re looking to indulge in a creamy macaroni salad recipe without veering off your health goals, consider these simple macaroni salad adjustments:

Healthier Ingredients: Substituting traditional mayonnaise with Greek yogurt (or a 50/50 mix) can reduce calories while adding creaminess and a subtle tang. Incorporating whole wheat or gluten-free pasta can align with dietary preferences without compromising on texture.

Vegan Macaroni Salad: To create a vegan-friendly dish, swap regular mayo with a plant-based alternative. That’s really the only swap needed. You can also opt for plenty of additional fresh vegetables. Make sure the pasta is egg-free, too.

Making it a Meal: Adding Proteins and Extra Vegetables

Transforming a simple macaroni salad into a hearty meal is straightforward. Just pack it with extra protein and veggies. Be aware that if you do add a whole lot of other ingredients, you may need to make a bit more of the dressing to help keep things evenly coated. Nobody wants a dry macaroni salad.

Proteins: Incorporate bacon, chicken, ham, hard-boiled eggs, or even canned tuna for a protein boost that makes this salad more of a main dish. Try adding in some cubed or shredded cheese (especially cheddar). For plant-based options, consider chickpeas, edamame, or baked tofu.

Extra Vegetables: Beyond the listed add-ins, consider roasted red peppers, peas, broccoli florets, artichoke hearts, cherry tomatoes, cabbage, olives, cucumber, baby spinach, or sun-dried tomatoes. Not only do these add nutrition, but they bring vibrant colors and crunch to your homemade macaroni salad.

Other Flavors: Incorporate olive oil, lemon juice, green onion, or other fresh herbs besides dill.

By customizing your creamy macaroni salad recipe, you can create a dish that’s not only delicious and easy to make but also tailored to your specific preferences and needs. Whether you’re after the best macaroni salad recipe or a simple, homemade version, these tips will ensure it’s your new favorite dish.

Serving Suggestions and Pairings

Macaroni salad is a versatile dish that shines at a variety of events, from casual family gatherings to larger celebrations. Its creamy texture and adaptable flavors make it a favorite for:

• Backyard Barbecues – A simple macaroni salad is a staple at any barbecue, offering a cooling contrast to grilled meats. Try it with my reverse sear tri-tip, some grilled Old Bay chicken, buffalo smoked drumsticks, or a pile of smoked pulled pork.
• Picnics and Potlucks – Easily transportable, this homemade macaroni salad is perfect for outdoor gatherings along with other dishes like my potato salad recipe and rotisserie chicken salad.
• Holiday Buffets – Add a festive spin to your holiday table by including the best macaroni salad recipe alongside other traditional dishes like sage-roasted turkey.
• Lunchboxes/Plate Lunches – A creamy macaroni salad recipe can be a delightful addition to lunchboxes and plate lunches, providing a satisfying side or main.

Troubleshooting and FAQs

Make-Ahead and Storage

Macaroni salad is one of those delightful dishes that tastes even better when made ahead, allowing the flavors to meld. Here’s how you can prepare and store it like a pro:

– Make-Ahead Tips: Prepare your simple macaroni salad up to 24 hours in advance. Cook and cool the pasta to al dente, toss it with a bit of olive oil to prevent sticking, and store it separately from the dressing. Just before serving, mix the pasta with the dressing and any fresh ingredients like vegetables and herbs to maintain a crisp texture.

– Storage: Store your homemade macaroni salad in an airtight container in the fridge for up to 3-5 days. If your salad contains mayonnaise, take extra care to keep it chilled to prevent spoilage. When ready to serve, give it a good stir and check the seasoning, as the flavors tend to mellow in the fridge.

Common Macaroni Salad Mistakes and How to Avoid Them

1. Overcooked Pasta: Always cook your pasta al dente. Overcooked pasta can turn mushy when combined with dressing.

2. Under-seasoning: Season your pasta water generously and taste the salad before serving. Adjust the salt, pepper, and other seasonings to enhance flavors.

3. Dry Salad: Avoid a dry salad by ensuring your creamy macaroni salad recipe has enough dressing. If it dries out in the fridge, simply add a little extra dressing before serving.

4. Lumpy Dressing: For a smooth dressing, whisk together the ingredients thoroughly in a separate bowl, ensuring no lumps from mayonnaise or mustard. Only when it is smoothly mixed should it be stirred in with the other ingredients.

FAQs: All Your Questions About Macaroni Salad Answered

• Can I freeze macaroni salad?
  • No. Well, I guess you could. But it is highly un-recommended. The mayonnaise, pasta, and veggies of it all make it so that texture changes and separation are inevitable. Just don’t.
• What can I use instead of mayonnaise?
  • Try Greek yogurt or a combination of yogurt and a bit of olive oil for a lighter alternative.
• How can I make it healthier? 
  • You can use a lighter mayo or Greek yogurt instead of the mayonnaise. And try adding more vegetables like cucumber, broccoli, tomatoes, or peas to increase fiber and nutrients. There are also a lot of healthy pasta options out there that would boost nutritional value.
• Can I make it vegan?
  • Yes! Use vegan mayonnaise and load up on fresh veggies for a satisfying plant-based version.

Creating the best macaroni salad recipe doesn’t have to be daunting. With these tips on preparation, storage, and troubleshooting, you’ll be able to enjoy this simple dish with ease and confidence. Whether you’re serving it at a barbecue or enjoying it as a casual dinner side, this easy macaroni salad recipe is sure to become your new favorite dish. Happy cooking!

How did yours turn out?

I’d love to hear when you try out this simple macaroni salad recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

The Best Macaroni Salad

Recipe by Marc PetersonCourse: Sides, Lunch, DinnerDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

10

minutes

Resting Time

1

hour 

Total time

1

hour 

25

minutes

This easy, homemade macaroni salad recipe is destined to become your new favorite dish. With perfectly cooked pasta, crisp vegetables, and an irresistibly creamy, tangy dressing, it’s a simple yet extraordinary crowd-pleaser for any occasion.

Ingredients

• 3 cups uncooked elbow macaroni

• 1/2 cup finely diced celery

• 1/2 cup diced red bell pepper

• 1/2 cup shredded carrot

• 1/3 cup diced red onion

• Dressing

• 1 and 1/2 cups mayonnaise

• 1/4 cup white wine vinegar (or regular white or apple cider)

• 2 tablespoons sugar

• 2 teaspoons Dijon mustard

• 1 teaspoon chopped fresh dill

• 1 teaspoon kosher salt

• 1 teaspoon garlic powder

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon celery seed (optional)

Directions

• Bring a large pot of salted water to a boil and cook the pasta until just tender (al dente) according to the pasta’s instructions
• While the pasta is cooking, add the mayonnaise, vinegar, sugar, mustard, dill, salt, garlic powder, black pepper, and celery seed to a medium bowl and whisk together until smooth
• Wash the celery, bell pepper, and carrot, then pat dry and finely dice (or shred – my preference for the carrot) the celery, bell pepper, carrot, and onion to roughly the same size
• When the pasta is done cooking, drain it in a colander and rinse briefly under cold water to stop the cooking and cool the pasta
• Transfer the drained, cooled pasta to a large bowl and add in the diced celery, bell pepper, carrot, and onion, then stir until well distributed
• Pour the dressing over the other ingredients and gently fold together until everything is evenly coated
• Cover the bowl and chill for a minimum of one hour to allow the flavors to meld
• Just before serving, give everything a final gentle stir, taste for seasoning, and garnish

Notes

• If you are making the macaroni salad ahead of time, do not stir the dressing in with the other ingredients until the same day you plan to serve it. You should still get everything mixed together and chilled at least an hour before serving.
• Remember that this is a basic recipe – you can add in different things and make adjustments as desired.

Get recipes like this straight to your inbox:

The post Best Macaroni Salad Recipe: Your New Favorite Dish appeared first on Do You Roux?.

Usually, I don’t like chunky salsa. But the corn salsa option from Chipotle has brought me around a little. Get ready to indulge in the smoky and vibrant flavors of this grilled poblano corn salsa. This delightful salsa combines the natural sweetness of grilled corn with the mild heat and distinctive taste of poblano peppers, creating a harmony of flavors that will keep you coming back for more.

I love the taste of fresh homemade salsa and this recipe takes full advantage of making it from scratch. The result is a super fresh mix of flavors that will brighten up your dip game.

Grilled poblano corn salsa is the perfect addition to your outdoor feasts, picnics, or even a simple chips-and-salsa snack session. With every bite, you’ll experience a medley of textures and tastes that will awaken your palate and leave your taste buds dancing with joy.

So, grab your apron, fire up the grill, and let’s embark on a culinary adventure that will have your friends and family asking for seconds. Get ready to savor the essence of summer in every spoonful with our grilled poblano corn salsa—a delightful twist on regular salsa.

Poblano Corn Salsa Ingredients

To make poblano corn salsa you must start with good ingredients. That’s why we recommend using fresh produce whenever possible. And fresh is really the only way to go when it comes to this delicious salsa.

To craft the mouthwatering and vibrant flavors of this grilled poblano corn salsa, I’ve assembled a medley of fresh and zesty ingredients that harmonize to perfection. Each element contributes its unique character, resulting in a salsa that is truly a culinary masterpiece. Trust me.

1. Corn: A star ingredient adding a delightful, sweet crunch to the salsa. Grilling the corn enhances its flavors, making it a perfect base for our charred and smoky salsa.
2. Poblano Peppers: Milder, flavorful peppers for a gentle kick of heat and a rich smokiness to the salsa. The grilling and steaming process removes some of the harshness of the peppers.
3. Red Bell Pepper: Adding a burst of color and a touch of sweetness; it really makes things look pretty.
4. Black Beans: Hearty legumes provide a satisfying texture and earthy flavor to balance out the salsa.
5. Avocados: Creamy and indulgent, avocados bring a luscious texture and richness to the salsa.
6. Red Onion: With its sharp tang, red onion adds a refreshing zing, cutting through the other ingredients.
7. Cilantro: This aromatic herb infuses the salsa with its herbal fresh and bright notes.
8. Lime Juice: Sour and acidic tang for added zest.
9. Spices:
   • Salt: You always need salt.
   • Cumin: Warm, earthy undertones that complement the smokiness of the grilled components.
   • Chipotle Powder: Subtle smoky heat! I may have a chipotle pepper addiction.
   • Black Pepper: Infusing a gentle spiciness that enhances everything.

The vibrant colors, bold flavors, and delightful textures will make this salsa a standout addition to any meal, be it a lively gathering or a simple moment of indulgence.

Grilling the Corn and Peppers

Grilling the corn and peppers infuses the salsa with a nice char and smokiness, elevating both flavor and texture. Let’s dive into the simple yet transformative process of grilling these ingredients.

Start by preheating your grill to medium-high heat. We want it nice and hot before placing anything on the grates. You may want to wipe down the grill grates with some oil using a paper towel and long grilling tongs. Take a look at my top 10 grilling tips for some more details.

Prepare the corn by shucking it to remove the husks and silks. Rinse the corn under cold water to ensure it’s clean and ready for grilling. Pat it dry with a clean kitchen towel. Prep the poblanos and red bell pepper by washing them thoroughly and drying them with a towel.

With the grill preheated, place the corn, poblano peppers, and bell pepper directly on the grill grates and let them cook for 10-15 minutes, turning occasionally to achieve even charring. The corn should be tender and slightly charred with a beautiful golden color when it’s ready. The peppers should have blistered and slightly blackened skin.

If a grill isn’t available, char them under the broiler. Place the veggies on a baking sheet and put them on a rack 4-6 inches from the heat. Let them cook, turning occasionally for 5 to 15 minutes until charred.

These ingredients will be the focal point of a salsa that embodies the essence of summer and outdoor grilling. But we’re not quite done with preparing the peppers, we’ll need to do something with them right after taking them off the grill.

Getting Steamy with Poblano Corn Salsa?

After grilling, it’s time to get steamy. With the peppers. This simple step allows us to remove the papery, charred skin from the outside.

Once the peppers are nicely charred, carefully transfer them into a resealable plastic bag or a bowl covered with plastic wrap. This simple steaming method creates a mini sauna inside the bag, causing the residual heat to soften the peppers and create steam. As the peppers steam, the trapped heat further loosens the skin, making it a breeze to peel off.

Seal the bag and let the peppers rest for about 10 minutes. During this short but crucial time, the peppers undergo a transformation—the skin loosens, and the flavors intensify as the steam works its magic. When you open the bag after the steaming process, you’ll notice the skin is wrinkled and separated from the flesh.

While the peppers are steaming, you can begin some of the chopping and measuring of the remaining ingredients.

After 10 minutes, remove the peppers from the bag or bowl. Gently rub the skin off the poblano peppers with your fingers or a paper towel. The skin should peel off effortlessly, revealing the smoky, tender flesh underneath.

Chop and Mix the Ingredients

It’s time to bring together the vibrant medley of flavors that will make our grilled poblano corn salsa truly exceptional. Get your chopping board and knife ready for the next phase.

Note that you can be doing a lot of this prep work while other items are grilling or steaming. It’ll make the whole salsa come together much faster.

Take the grilled corn and carefully cut the kernels off the cobs. You can do this by standing each cob upright on a cutting board and sliding the knife downward to remove the kernels.

With the skins removed, dice the grilled poblano peppers and bell pepper into small, bite-sized pieces.

Rinse and chop the cilantro, peel and finely dice the red onion, and halve and dice the avocado. Drain and rinse the black beans to remove any excess liquid.

Add all of the ingredients together into a large mixing bowl. Gently toss the ingredients together, trying to get an evenly distributed mix.

As the ingredients come together in a vibrant symphony of colors and flavors, you’ll witness the magic unfold right before your eyes. The result is a grilled poblano corn salsa that’s as visually captivating as it is irresistible to the taste buds. So, grab your tortilla chips, tacos, or anything else you desire, and get ready to dive into a salsa experience like no other.

What to Serve with Poblano Corn Salsa

You’ll never go wrong serving a big bowl of salsa with chips, but there’s a lot more you can do with it. Try it as a dip, or serve it as a salad topping, or use it as a side dish.

As you prepare to indulge in this smoky and vibrant delight, consider some delightful serving ideas that will truly elevate your meal. Try any of the following recipes for a delicious combination:

• Classic Tortilla Chips – It’s a classic for a reason. This match made in heaven combines the flavorful, smoky salsa with the perfectly salty crunch of chips.
• Ultimate Meat and Cheese Quesarito – A quesadilla an a burrito combined. Add some of this salsa either inside or on top to really elevate this culinary creation.
• Fried Baja Shrimp Burrito – Fried shrimp with a creamy sauce can only get better with this salsa mix.
• Rice Cooker Mexican Rice – If using the salsa as a side dish, pair it with this simple and delicious side as well.
• Nachos – Elevate your nacho game by topping them with some poblano corn salsa.
• Grilled Meats – If you’re already grilling for the salsa, may as well grill up some meat like chicken, carne asada, or pork chops.

No matter how you choose to serve it, this grilled poblano corn salsa is the star of the show. Its versatility allows you to pair it with an assortment of dishes, transforming each bite into a fiesta of flavors.

How did yours turn out?

I’d love to hear when you try out this poblano corn salsa! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Fresh Grilled Poblano Corn Salsa

Recipe by Marc PetersonCourse: CondimentDifficulty: Easy

Servings

10

servings

Prep time

25

minutes

Cooking time

15

minutes

Total time

40

minutes

Learn how to grill and roast poblano peppers, red peppers, and corn so they become deliciously charred in this poblano corn salsa.

Ingredients

• 3 ears corn

• 2 poblano peppers

• 1 red bell pepper

• 1 cup canned black beans

• 2 medium avocados

• 1/4 cup red onion, diced

• 2 tablespoons cilantro, chopped

• 2 tablespoons lime juice, freshly squeezed

• 1/2 teaspoon kosher salt

• 1/2 teaspoon ground cumin

• 1/4 teaspoon ground chipotle powder

• 1/4 teaspoon black pepper

Directions

• Preheat the grill to medium-high heat.
• Shuck the corn and wash the peppers.
• Place the corn, poblano peppers, and red bell pepper on the grill over medium heat or alternatively, place them under the broiler on a sheet pan.
• Grill for 15-20 minutes, flipping throughout to get an even char.
• Once cooked with an even char, remove them all from the grill and then immediately place the poblano and red bell peppers in a plastic bag or in a bowl covered with plastic wrap.
• Seal the bag shut and set it aside to steam for about 10 minutes.
• While the peppers are steaming, cut the kernels from the corn cobs when they are cool enough to handle and add them to a large bowl.
• Rinse and chop the cilantro, peel and finely dice the red onion, halve and dice the avocados, drain and rinse the black beans to remove any excess liquid. Add all of them to the bowl with the corn.
• Remove the peppers from the plastic bag or bowl and peel the skin off the outside.
• Chop the peppers and add them to the bowl.
• Add the lime juice, salt, cumin, chipotle powder, and black pepper to the bowl.
• Gently toss the ingredients together, trying to get an evenly distributed mix.

Get recipes like this straight to your inbox:

The post Grilled Poblano Corn Salsa: A Fresh Twist on Classic Dip appeared first on Do You Roux?.

Pineapple, bell peppers, and coconut make these grilled shrimp kabobs a tropical treat. Cooking them on the grill gives them that perfect char. So bust out your skewers, fire up the grill, and get to cooking.

Because the shrimp are marinated before cooking, these grilled shrimp kabobs are some of the most tender I have ever had. And if you have never had grilled pineapple before then you are in for a surprise.

The marinade for this dish is mostly coconut milk with soy sauce for salt, honey for sweet, garlic for flavor, olive oil for non-stick, and orange juice for a citrus punch. This results in a slightly citrusy yet really creamy coconut-y flavor with tender shrimp and charred pineapple and peppers.

Skewered Shrimp

I highly recommend getting yourself some metal skewers for grilling kabobs. I bought this set of 10 skewers that I love. They are flat, so they make it less likely that your food will spin when you try to flip it. The skewers also have a metal disc to help push the cooked food off. And they are reusable with no prep work required before making the dish.

If you do elect to use wooden skewers, then you will have to soak them for at least an hour before they go on the grill. I would typically throw them in a glass baking dish and cover them with water the night before making kabobs. I have not found any good flat wooden skewers to help combat spinning food. So if you know of any, then give me a heads up. Also, please do not try and re-use wooden skewers.

You’ve got to love the oxymoron that is jumbo shrimp. When selecting your shrimp, I recommend getting the largest that you can. Larger shrimp will take the heat of the grill better. Plus you get more to eat for your effort.

Note that with the number of ingredients I have listed here, it took me about sixteen 12-inch long skewers to grill all of the food. Also, do not leave the shrimp in the marinade for longer than the given thirty minutes. We don’t want it to start breaking down the shrimp to mush. Wipe the grill grates down with canola or vegetable oil before grilling to get those mouthwatering grill marks.

Serving Shrimp Kabobs

The grilled shrimp, pineapple, and peppers can be served over rice or quinoa. When cooking either of the starches, use half a cup of unsweetened coconut milk along with the remaining cooking liquid. This helps give a bit of flavor to it that will make it an even better pair for the tropical flavors.

For sides, add some type of grilled vegetable or a simple salad to round out the meal. I would even use my oven-roasted asparagus recipe, but cook it on the grill instead. Grilled corn, hot peppers, zucchini, or green beans could all be great sides for this dish and could be cooked while the kabobs grill. Two for one.

The accompanying sauce can be used to pour over everything, or as a dipping sauce. I have used it both ways and it adds great tropical sweet notes to the dish. It is quick and easy to make the sauce, combining just three ingredients. The corn starch and coconut milk are whisked together, then combined with the cream of coconut, and then brought to a boil. After thickening up a bit, just remove it from the heat.

Finally, to round out the meal, serve it with frozen mint lemonade. Then you have the perfect summer meal. Grilled shrimp kabobs, a sweet coconut sauce, pineapple, bell pepper, and a refreshing frozen drink. Enjoy!

Grilled Shrimp and Pineapple Kabobs with Sweet Coconut Sauce

Recipe by Marc PetersonCourse: EntreesDifficulty: Intermediate

Servings

8

servings

Prep time

20

minutes

Cooking time

10

minutes

Marinating Time

30

minutes

Total time

1

hour 

Fire up the grill and follow this recipe to get grilled shrimp, pineapple, and pepper kabobs with a slightly citrusy yet creamy coconut-y flavor with a perfect char

Ingredients

• Marinade

• 2 cups unsweetened coconut milk

• 2 tablespoons honey

• 2 tablespoons soy sauce

• Juice of 1 orange

• 1 large clove garlic, minced

• 1/4 cup olive oil

• Kabobs

• 2 pounds large shrimp, peeled and deveined, tail on

• 2 large bell peppers, any color

• 1 pineapple

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• Sweet Coconut Sauce

• 1/2 cup unsweetened coconut milk

• 2 teaspoons corn starch

• 1 cup cream of coconut

Directions

• Make the marinade by combining all marinade ingredients in a medium mixing bowl and whisking together
• Reserve about half a cup of the marinade for brushing the kabobs while grilling
• Add the tail-on peeled and deveined shrimp into the remaining marinade and place it in the fridge for 30 minutes
• While the shrimp is marinating, chop the pineapple and bell peppers into about 1-inch sized pieces
• In a small saucepan, whisk together the corn starch and coconut milk and then add in the cream of coconut
• Place the saucepan on medium heat and stir until the mixture starts to boil
• Let it cook for just a few more minutes while stirring, then remove from the heat and reserve until serving the kabobs
• Just before the shrimp are ready, light and preheat the grill to high heat
• Remove the shrimp from the fridge, get out the skewers, and start assembling the kabobs by sliding shrimp, peppers, and pineapple onto the skewers until full – leave about 1/2 inch at the end of the skewer clear so that you don’t lose your last item while grilling
• Sprinkle the kabobs evenly with salt and pepper
• Place the kabobs on the grill, brush each side with the reserved marinade, and cook for 3 to 5 minutes per side until the shrimp are opaque and everything has a slight char
• Take the skewers off the grill and serve the kabobs with the coconut sauce made earlier

Notes

• Wiping the grill grates down with canola or vegetable oil before grilling will easily get you those mouthwatering grill marks
• Do not leave the shrimp in the marinade for much longer than 30 minutes

The post Grilled Shrimp and Pineapple Kabobs with Sweet Coconut Sauce appeared first on Do You Roux?.