Elote Pasta Salad Cotija Chili (Printable)

Vibrant Mexican pasta with sweet corn, lime, Cotija cheese, and chili for a zesty and fresh 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 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

→ Dressing

07 - 1/3 cup mayonnaise
08 - 1/4 cup sour cream
09 - 3 tablespoons fresh lime juice
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

# 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 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. 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 actually gets better the longer it sits in the fridge, so you can make it hours ahead without stress.
  • Every bite tastes like summer, even when you're making it in January with frozen corn.
  • People always ask for the recipe because they can't quite figure out what makes it so addictive.
02 -
  • The corn absolutely has to be charred in a dry skillet with no oil—that's where the flavor magic happens, and skipping this step makes it taste like regular corn salad instead of something special.
  • Don't dress the salad and then leave it sitting for hours before serving; the pasta will get mushy and the vegetables will weep all their liquid into the dressing, making everything soggy.
03 -
  • If you want extra smokiness, grill the corn on the cob before cutting the kernels off—the char is even deeper and more complex that way, though the skillet method is faster and honestly perfect.
  • Make sure your pasta is completely cold before mixing it with the dressing, or the warm pasta will absorb too much liquid and get dry as it sits.
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