- In a pot of salted boiling water, cook the macaroni until al dente. Add the corn to the pot and cook for 2 minutes. Remove the corn from the water and set aside on a plate. Drain the pasta and rinse quickly under cold water. Drizzle with oil. Let cool.
- Meanwhile, preheat the grill, setting the burners to high. Oil the grate.
- Grill the corn for 3 to 4 minutes or until golden on all sides, using tongs to turn the cobs as they cook. Let cool on a cutting board. Using a knife, remove the kernels from the cobs.
- In a large bowl, whisk together the sour cream, mayonnaise, mustard, lemon juice and paprika. Add the macaroni, corn kernels, celery, green onions and cucumbers. Season with salt and pepper. Mix well.
The ears of corn can be replaced with 2 cups (300 g) frozen corn kernels. In this case, blanch the kernels with the macaroni for 2 minutes. Drain and let cool, then skip to step 4.