Elote Pasta Salad Cotija Chili (Printable version)

Pasta tossed with charred corn, creamy Cotija, chili, lime and fresh vegetables for a tangy side.

# Ingredient List:

→ Pasta

01 - 12 oz 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

# How-To Steps:

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

# Expert Advice:

01 -
  • It tastes like summer in every bite, but works year-round because frozen corn is honestly just as good.
  • You can prep it the day before and actually improve it—flavors get friendlier when they sit together overnight.
  • It's vegetarian, feeds a crowd, and somehow feels fancy without requiring any real skill.
02 -
  • Cold pasta salad tastes completely different the next day—flavors either bloom or turn weird, so taste and add more lime juice and Cotija right before serving if it's been sitting overnight.
  • Don't skip charring the corn; it's the difference between good salad and the kind people actually want to eat.
03 -
  • Mince your jalapeño and red onion small—pieces that are too big taste raw and sharp instead of woven through the salad.
  • The dressing should taste slightly over-seasoned before you add the pasta because the bland pasta will pull seasoning down, so don't be shy with salt and lime juice at the start.
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