Elote Pasta Salad Cotija Chili (Printable Version)

Pasta tossed with charred corn, Cotija, chili, and fresh lime for a lively and tangy meal.

# What You'll Need:

→ Pasta

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

→ Vegetables

02 - 2 cups fresh corn kernels
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
16 - 1/2 teaspoon chili flakes or Tajín seasoning
17 - Lime wedges for serving

# How to Make It:

01 - Boil pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
02 - Heat a large skillet over medium-high heat. Add corn kernels and cook dry without oil for 4-5 minutes, stirring occasionally, until lightly charred. Remove from heat and cool completely.
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 dressing. Toss gently until everything is evenly coated.
05 - Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes to allow flavors to meld.
06 - Garnish with additional Cotija, chili flakes or Tajín, and serve with lime wedges.

# Expert Tips:

01 -
  • The flavors taste like late summer in a bowl, with just enough heat to keep things interesting without overwhelming anyone.
  • It comes together in under 40 minutes and actually gets better as it sits, so it's perfect for meal prep or bringing to gatherings.
  • One bite tastes expensive and restaurant-quality, but the ingredient list is refreshingly simple and forgiving.
02 -
  • Rinsing the pasta in cold water stops it from cooking and keeps it from turning to mush—warm pasta in the dressing will continue to soften, so cold water is your secret weapon here.
  • The dressing needs at least 30 minutes to meld, and honestly, making this the morning of or even the day before lets the flavors develop into something deeper and more sophisticated than if you serve it immediately.
  • Don't skip charring the corn; even a dry skillet for just a few minutes transforms it from sweet and mild to complex and slightly smoky, which completely changes the character of the whole salad.
03 -
  • For extra smokiness and depth, grill whole corn cobs on a hot grill for a few minutes, then cut the kernels off—the smoke and char transform the whole salad into something that tastes grilled all the way through.
  • If Cotija is hard to find, crumbled feta or crumbled queso fresco both work, but Cotija's slight tang and crumbly texture really do make this specifically what it is.
  • Fresh cilantro is worth buying a whole bunch even if you only use half; the leftover keeps beautifully in a glass of water on your counter for days, and you'll find yourself using it in everything.
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