Elote Pasta Salad Cotija Chili (Printer-Friendly)

Mexican-inspired pasta with sweet corn, tangy lime, Cotija cheese, and a touch of chili.

# 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 - 1/2 small red onion, finely diced
05 - 1/4 cup fresh cilantro, chopped
06 - 1 jalapeño pepper, seeded and finely chopped, optional

→ Dressing

07 - 1/3 cup mayonnaise
08 - 1/4 cup sour cream
09 - 3 tablespoons fresh lime juice, approximately 2 limes
10 - 1/2 teaspoon chili powder
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon ground cumin
13 - 1 clove garlic, minced
14 - Salt and black pepper to taste

→ Cheese and Toppings

15 - 3/4 cup Cotija cheese, crumbled, plus extra for garnish
16 - 1/2 teaspoon chili flakes or Tajín seasoning, optional for garnish
17 - Lime wedges for serving

# Directions:

01 - Cook pasta according to package instructions until al dente. Drain and rinse under cold water to halt the cooking process. Set aside.
02 - Heat a large skillet over medium-high heat. Add corn kernels and cook 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, minced garlic, salt, and black pepper until smooth.
04 - Add cooked pasta, charred corn, cherry tomatoes, red onion, cilantro, jalapeño if using, and Cotija cheese to the bowl with dressing. Toss gently until all ingredients are well coated.
05 - Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes to allow flavors to meld together.
06 - Before serving, garnish with extra Cotija cheese, chili flakes or Tajín seasoning, and lime wedges.

# Expert Suggestions:

01 -
  • The charred corn brings this smoky sweetness that makes people ask for the recipe before they even sit down.
  • It's one of those dishes that actually tastes better the next day as the lime and spices settle in, so you can make it ahead without stress.
  • You get the creamy-tangy-spicy balance that feels fancy but comes together in about half an hour, no special skills required.
02 -
  • If you skip charring the corn and just use it raw, the dish loses its soul; that caramelization is what makes people lean in and ask what you did.
  • The dressing needs to be flavorful enough on its own because the pasta will dilute it slightly, so don't be shy with seasoning before everything comes together.
  • Add the extra Cotija and lime juice right before serving because sitting overnight makes it taste a bit dull without that final refresh.
03 -
  • Use a microplane to zest your limes directly into the dressing for brightness that bottled lime juice can't match, and save the juice for later since you'll need it.
  • If Cotija is hard to find in your area, cotija has a distinctive salty-grainy texture, but crumbled feta works in a pinch though it'll taste more tangy than authentic.
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