Elote Pasta Salad Cotija Chili (Printable version)

A vibrant blend of pasta, corn, Cotija cheese, lime, and chili for a fresh, flavorful side or light meal.

# What You’ll Need:

→ Pasta

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

→ Vegetables

02 - 2 cups fresh corn kernels, 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, 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 for garnish, optional
17 - Lime wedges for serving

# Directions:

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, chili flakes or Tajín, and lime wedges.

# Expert Tips:

01 -
  • It tastes like summer in a bowl without requiring you to stand over a grill for hours.
  • The dressing comes together in about the time it takes pasta water to boil, making this genuinely easy enough for weeknight dinners.
  • You can make it ahead and actually improve it overnight as flavors meld together.
02 -
  • Rinsing the hot pasta under cold water is the difference between having clumpy, starchy pasta and individual pieces that actually taste good.
  • If you're making this more than a few hours ahead, hold back some of the Cotija and the full amount of lime juice until right before serving, since the cheese dissolves slightly and the lime flavor becomes muted if they sit too long.
03 -
  • Taste the dressing by itself before combining with everything else; it's easier to adjust seasoning when you can taste the flavors isolated rather than guessing once it's all mixed together.
  • If you're doubling this recipe for a crowd, make extra dressing because pasta absorbs more than you'd expect, and you want it to taste generous and creamy rather than dry by the end of the table line.
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