Elote Pasta Salad Cotija Chili (Printer-Friendly)

Mexican-inspired pasta tossed with corn, Cotija, lime, and chili for a vibrant, flavorful dish.

# 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 - 0.5 small red onion finely diced
05 - 0.25 cup fresh cilantro chopped
06 - 1 jalapeño seeded and finely chopped optional

→ Dressing

07 - 0.33 cup mayonnaise
08 - 0.25 cup sour cream
09 - 3 tablespoons fresh lime juice
10 - 0.5 teaspoon chili powder
11 - 0.5 teaspoon smoked paprika
12 - 0.25 teaspoon ground cumin
13 - 1 clove garlic minced
14 - Salt and black pepper to taste

→ Cheese and Toppings

15 - 0.75 cup Cotija cheese crumbled plus extra for garnish
16 - 0.5 teaspoon chili flakes or Tajín seasoning optional for garnish
17 - Lime wedges for serving

# Step-by-Step Guide:

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 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 street food elegance without any pretense, just vibrant flavors that make sense together.
  • Charred corn transforms a simple salad into something memorable and deeply satisfying.
  • It actually gets better after a few hours, so you can make it ahead and stress less.
02 -
  • Cold pasta absorbs dressing differently than warm—always chill before serving so the flavors are balanced and not all sitting on top.
  • Charring corn in a dry skillet takes real heat and patience, but it's the difference between a good salad and one people actually remember.
03 -
  • Don't skip the charring step—it takes five minutes and transforms ordinary corn into something that tastes intentional and delicious.
  • Add your dressing while the pasta is still slightly warm so it absorbs better, but chill everything together before serving for the best texture and flavor.
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