Elote Pasta Salad Cotija (Print version)

Mexican-inspired pasta with sweet corn, tangy lime, Cotija cheese, and chili for a bright, 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 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

→ Dressing

07 - 1/3 cup mayonnaise
08 - 1/4 cup sour cream
09 - 3 tablespoons fresh lime juice from 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
17 - Lime wedges for serving

# Directions:

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 dry without oil for 4 to 5 minutes, stirring occasionally, until lightly charred. Remove from heat and let 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, 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.
06 - Before serving, garnish with extra Cotija cheese, chili flakes or Tajín, and lime wedges.

# Expert Tips:

01 -
  • It tastes like street food royalty but comes together in your own kitchen without any fancy tricks.
  • The charred corn adds a depth that sweet corn alone never could, making every bite feel intentional.
  • You can make it the day before and actually improve it, which is rare for pasta salads that usually get soggy and sad.
02 -
  • Rinsing the pasta is not a shortcut you skip, because warm starchy pasta will turn this into a gluey disaster instead of something that tastes fresh and bright.
  • Charring the corn makes the entire salad taste different, like you actually put thought into it, and that golden-brown color is worth the extra five minutes.
03 -
  • Make the dressing in the bowl you plan to serve from, then add the pasta while it's still slightly warm so it soaks in the flavors instead of sitting on top.
  • If you're making this more than a couple hours ahead, save the cilantro and some of the cotija to add right before serving so they taste fresh instead of tired.
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