Elote Pasta Salad Cotija Chili (Print Version)

Vibrant Mexican pasta combining corn, lime, Cotija cheese, and chili for a zesty, fresh side or light dish.

# What to Use:

→ Pasta

01 - 12 ounces 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 Prepare:

01 - Cook pasta according to package instructions until al dente. Drain and rinse under cold water to halt 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 and well combined.
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. Refrigerate for at least 30 minutes to allow flavors to meld.
06 - Before serving, garnish with additional Cotija cheese, chili flakes or Tajín seasoning, and lime wedges.

# Expert Advice:

01 -
  • The corn gets charred just enough to taste caramelized and smoky, which transforms plain kernels into something genuinely special.
  • It's the kind of dish that actually improves after sitting in the fridge overnight, so you can make it stress-free ahead of time.
  • Everyone eats it—vegetarians, corn lovers, people who think they don't like mayo salads—it just disappears.
02 -
  • Don't skip the charring step—the difference between boiled corn and charred corn is the difference between a side dish and something people remember.
  • Cold pasta salad dressing needs to be a little bolder than you think because cold temperatures dull flavors; it's worth overseasoning slightly and tasting as you go.
03 -
  • Make-ahead salads always need a final squeeze of fresh lime juice and a handful of extra cheese scattered on top right before guests arrive, because flavors fade and toppings get soggy.
  • If you're bringing this somewhere and worried about transporting it without dressing separating, keep the dressing in a separate container and toss everything together an hour before eating.
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