Elote Pasta Salad Cotija (Printable Version)

Vibrant corn, lime, and Cotija blend with chili for a flavorful, easy-to-make pasta 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 - 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, optional, for garnish
17 - Lime wedges for serving

# Steps:

01 - Cook 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 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, garlic, salt, and 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 everything is well coated.
05 - Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes to allow flavors to meld. Before serving, garnish with extra Cotija, chili flakes or Tajín, and lime wedges.

# Expert Insights:

01 -
  • It tastes like elote but feels lighter and easier to share at gatherings, no messy corn holders required.
  • The charred corn brings a smoky sweetness that makes people ask for the recipe before they even finish their first bite.
  • You can throw it together in under 40 minutes, and it actually gets better as it sits overnight in the fridge.
02 -
  • If you don't rinse the hot pasta under cold water, it keeps cooking and turns to mush—I learned this the hard way and had to start over.
  • The dressing is forgiving, but the lime juice is what makes people say this tastes like something special, so don't go light on it.
  • Charring the corn in a dry skillet is non-negotiable; it transforms boring kernels into something with real depth and character.
03 -
  • If you can't find cotija, aged feta is your best backup, though the flavor profile shifts slightly toward Greek—the result is still delicious.
  • Grilling the corn on the cob before cutting kernels off takes the smokiness to another level and makes people ask if you've been cooking all day.
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