Elote Pasta Salad Cotija Chili (Printable)

A fresh mix of pasta, corn, Cotija cheese, lime, and chili for a lively, flavorful dish.

# Ingredient List:

→ 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, optional, for garnish
17 - Lime wedges for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain through a colander and rinse under cold water to stop the cooking process. Transfer to a large mixing bowl and set aside.
02 - Heat a large skillet over medium-high heat. Add corn kernels without oil and cook for 4 to 5 minutes, stirring occasionally, until lightly charred and fragrant. Remove from heat and allow to cool completely.
03 - In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, minced garlic, salt, and black pepper until the mixture reaches a smooth, consistent texture.
04 - Add charred corn, cherry tomatoes, diced red onion, cilantro, jalapeño if using, and crumbled Cotija cheese to the pasta. Pour dressing over the mixture and toss gently until all components are evenly coated with the dressing.
05 - Taste the salad and adjust seasoning with additional salt, pepper, or lime juice as needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld and develop.
06 - Transfer to a serving dish and garnish generously with extra Cotija cheese, chili flakes or Tajín seasoning, and lime wedges on the side for finishing.

# Expert Advice:

01 -
  • It tastes like summer in a bowl without requiring a grill or standing over hot corn.
  • The charred corn brings this smoky sweetness that nobody expects from a pasta salad.
  • It actually gets better after it sits in the fridge, so your flavors do the heavy lifting while you relax.
02 -
  • Rinsing the pasta under cold water stops it from cooking and clinging together, but the starch that washes away is actually what helps the dressing stick, so don't rinse it to death just shake it out and move on.
  • The charring step on the corn is where this salad stops being normal and starts being memorable, so don't skip it or you're just eating a creamy corn situation.
03 -
  • Use a zester or microplane to get the lime zest into the dressing for an extra layer of brightness that juice alone can't deliver.
  • If you don't have Cotija, feta is your backup, but in a pinch even crumbly goat cheese brings that salty counterpoint the recipe is built on.
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