Elote Pasta Salad Cotija Chili (Printable)

Bright combination of pasta, corn, Cotija cheese, chili, and lime for a flavorful, easy-to-make 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

# How To Make It:

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 fully combined.
04 - Add cooked pasta, charred corn, cherry tomatoes, red onion, cilantro, jalapeño if using, and Cotija cheese to the bowl with dressing. Toss gently until all components are evenly coated.
05 - Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes to allow flavors to meld together.
06 - Before serving, top with additional Cotija cheese, chili flakes or Tajín seasoning, and lime wedges on the side.

# Expert Tips:

01 -
  • The charred corn brings a gentle smokiness that completely changes the game from ordinary pasta salad.
  • It comes together in less than 40 minutes total, so you can make it the day before and let the flavors get even better in the fridge.
  • There's something satisfying about how the creamy dressing plays against the crumbly Cotija and bright lime juice, like a flavor conversation that actually makes sense.
02 -
  • Charring the corn in a dry skillet is non-negotiable because that's where the magic happens, creating a depth that boiled corn will never give you.
  • Don't skip the chill time in the fridge because the flavors genuinely taste better after they've had time to meld together, not just mixed in the moment.
03 -
  • Taste the dressing on its own before mixing everything together, because adjusting seasonings is so much easier when you're not digging through a whole bowl of pasta.
  • If you're serving this at room temperature or outdoors on a hot day, make the dressing a bit tangier with extra lime juice because the flavors mellow as it sits.
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