Sort ingredients
nanajo
QR Code
Listen
Pdf
Bring a large pot of water to a boil. Add a large pinch of salt.
Add the macaroni and cook for 7–9 minutes until al dente, stirring occasionally.
Drain the pasta and rinse briefly with cold water to stop cooking. Transfer to a large bowl.
Add the mayonnaise and Mexican crema to the cooled macaroni and stir to combine.
Add the bell pepper, celery, corn, diced ham, Oaxaca cheese, jalapeños, 1 tsp salt, and pepper. Mix well.
Taste and add jalapeño brine to your preference.
Serve as a side or on a tostada (doused with hot sauce, if you’d like), or refrigerate for later use.