Elote Pasta Salad Cotija (Printable)

Mexican-inspired pasta with sweet corn, creamy Cotija, chili heat, and lime for a fresh, lively dish.

# What You'll Need:

→ Pasta

01 - 12 ounces short pasta such as rotini, fusilli, or penne

→ Vegetables

02 - 2 cups fresh corn kernels, approximately 3 ears, or frozen and thawed
03 - 1 cup cherry tomatoes, halved
04 - 0.5 small red onion, finely diced
05 - 0.25 cup fresh cilantro, chopped
06 - 1 jalapeño pepper, seeded and finely chopped, optional

→ Dressing

07 - 0.33 cup mayonnaise
08 - 0.25 cup sour cream
09 - 3 tablespoons fresh lime juice, approximately 2 limes
10 - 0.5 teaspoon chili powder
11 - 0.5 teaspoon smoked paprika
12 - 0.25 teaspoon ground cumin
13 - 1 clove garlic, minced
14 - Salt and black pepper to taste

→ Cheese and Toppings

15 - 0.75 cup Cotija cheese, crumbled, plus additional for garnish
16 - 0.5 teaspoon chili flakes or Tajín seasoning, optional for garnish
17 - Lime wedges for serving

# How To Make It:

01 - Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
02 - Heat a large skillet over medium-high heat. Add the corn kernels and cook dry without oil for 4 to 5 minutes, stirring occasionally, until lightly charred. Remove from heat and allow to cool.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, garlic, salt, and pepper until smooth.
04 - Add the cooked pasta, charred corn, cherry tomatoes, red onion, cilantro, jalapeño if using, and Cotija cheese to the bowl with the dressing. Toss gently until everything is well coated.
05 - Taste and adjust seasoning as needed. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
06 - Before serving, garnish with extra Cotija cheese, chili flakes or Tajín, and lime wedges.

# Expert Advice:

01 -
  • It tastes like summer street food but comes together faster than you'd expect, making it perfect for weeknight dinners or last-minute gatherings.
  • The charred corn and lime dressing mean you're not just tossing pasta with mayo, which is the real secret to why nobody ever leaves this bowl untouched.
02 -
  • The dry-pan charring of corn is the difference between a good salad and one people actually remember, so don't skip that step or use oil, the direct heat creates caramelization that canned corn will never achieve.
  • Chill time matters more than you'd think, because raw pasta and vegetables need that 30 minutes to soften slightly and let the lime and spices sink in rather than just sitting on top.
03 -
  • Toast your spices in a dry pan for 30 seconds before whisking the dressing if you want the chili powder and cumin to taste deeper and more intentional.
  • If you can't find Cotija, crumbled queso fresco or aged feta will do the job, but try to find Cotija at least once to understand what you're aiming for.
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