Elote Pasta Salad Cotija Lime (Print Version)

Mexican-inspired pasta with sweet corn, Cotija cheese, lime, and chili for a zesty, fresh side or light meal.

# Components:

→ Pasta

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

→ Vegetables

02 - 2 cups fresh corn kernels, about 3 ears 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 from about 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 - Boil pasta according to package instructions until al dente. Drain in colander and rinse under cold running water to halt 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 allow to cool completely.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, minced garlic, salt, and black pepper until smooth and well combined.
04 - Add cooked pasta, charred corn, cherry tomatoes, red onion, cilantro, jalapeño if using, and crumbled Cotija cheese to the bowl with dressing. Toss gently until all ingredients are evenly coated.
05 - Taste and adjust seasoning as needed with additional salt, pepper, or lime juice. Refrigerate for at least 30 minutes to allow flavors to fully develop and meld.
06 - Transfer to serving dish and garnish with extra crumbled Cotija, chili flakes or Tajín seasoning, and lime wedges on the side.

# Expert Advice:

01 -
  • It tastes like summer in a bowl, with that perfect balance of sweet corn, bright lime, and salty Cotija that keeps you coming back for more bites.
  • The charred corn adds a smoky depth that transforms what could be ordinary into something people actually remember eating.
  • You can make it ahead and it only gets better as the flavors settle together overnight.
02 -
  • Don't skip charring the corn in a dry skillet, because that's literally the moment when this goes from decent to memorable.
  • If you make this ahead, the pasta will absorb some dressing overnight, so add an extra splash of lime juice and fresh Cotija right before serving to keep it bright.
03 -
  • Cold pasta salad in the middle of summer tastes better when you taste it cold straight from the fridge, so chill your bowls too if you have time.
  • The magic ratio of this dressing is about one part sour cream to two parts mayo, so if you ever want to make a bigger batch, that's your anchor.
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