Elote Pasta Salad Cotija Lime (Printable Version)

A zesty pasta with sweet corn, Cotija cheese, lime, and a touch of chili for a fresh, flavorful 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
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, 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 for garnish
17 - Lime wedges for serving

# How To Make It:

01 - Cook the 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 the corn kernels and cook 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 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. Before serving, garnish with extra Cotija, chili flakes or Tajín, and lime wedges.

# Expert Advice:

01 -
  • It tastes like someone handed you the best elote ever, except you get to eat it with pasta and your hands stay mostly clean.
  • The charred corn is where the magic happens, and it takes just five minutes to transform ordinary kernels into something almost smoky and sweet.
  • This salad actually gets better as it sits, so you can make it hours ahead without any guilt.
02 -
  • Charring the corn is the non-negotiable step that separates this from just corn pasta salad, so don't skip it or try to use canned corn, it never gives you those caramelized edges.
  • The dressing needs to sit with the pasta to do its job, so making this salad an hour or two ahead is actually the smart move, not a last-minute panic.
03 -
  • Squeeze your lime juice directly into the dressing bowl instead of adding it separately, so you can taste and adjust the acid level as you go instead of gambling on bottled juice.
  • Toast the cumin seeds in a dry skillet for thirty seconds before grinding them, it sounds fancy but it takes almost no time and makes the whole dressing taste more alive and intentional.
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