Elote Pasta Salad Cotija Chili (Printable Version)

Mexican-inspired pasta featuring sweet corn, Cotija cheese, chili, and lime for a zesty, fresh dish.

# What You Need:

→ Pasta

01 - 12 oz short pasta such as rotini, fusilli, or penne

→ Vegetables

02 - 2 cups fresh corn kernels, approximately 3 ears 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 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 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. 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 Advice:

01 -
  • It comes together in under 40 minutes, which means you can actually make it on a weeknight without losing your mind.
  • The flavor gets better as it sits, so you can prep it ahead and look like a hero when dinner rolls around.
  • It tastes like summer in a bowl, even if you're eating it in December.
02 -
  • If you skip charring the corn, you lose about 70 percent of what makes this special, so please don't just use raw kernels straight from the bag.
  • The dressing needs to be slightly more seasoned than you'd normally make it because the cold pasta absorbs flavor and dulls things down a bit.
03 -
  • Use a microplane to zest one of your limes directly over the finished salad for a brightness boost that bottled lime juice can never deliver.
  • If your Cotija cheese is very salty, taste the dressing before adding salt, because the cheese will do most of the seasoning work for you.
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