Elote Pasta Salad Cotija (Print Version)

Mexican-inspired pasta salad featuring corn, Cotija cheese, chili, lime, and fresh herbs for a bright, flavorful 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, 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

# Method:

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 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 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. 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 tastes like elote (Mexican street corn) in every bite, but way easier to eat at a picnic or dinner party.
  • The charred corn brings a subtle smokiness that makes people ask for seconds before you've even finished eating yourself.
  • It gets better as it sits in the fridge—the flavors deepen and meld, so you can actually make it ahead without stress.
02 -
  • Don't skip charring the corn—this step transforms ordinary kernels into something that tastes intentional and special, with actual depth.
  • If you're making this ahead, save some Cotija and lime juice to add right before serving because they fade slightly after sitting overnight, and you want that brightness intact when you plate it.
03 -
  • Taste the dressing on its own before mixing everything together—it should be bright, tangy, and a little spicy, because the pasta and vegetables will mellow it slightly.
  • If Cotija is hard to find, look for it in the Latin section of your grocery store or ask the cheese counter; it's worth the hunt because feta has a different texture and flavor that changes the whole dish.
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