Elote Pasta Salad Cotija Chili (Print View)

A Mexican-style pasta salad featuring charred corn, Cotija cheese, chili, and lime for a bright, flavorful dish.

# Components:

→ 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

# Directions:

01 - Cook 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 corn kernels and cook 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 cooked pasta, charred corn, cherry tomatoes, red onion, cilantro, jalapeño, and Cotija cheese to the bowl with 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 street corn meets pasta night, which honestly feels like a breakthrough nobody asked for but everyone needs.
  • The charred corn adds actual depth—there's a smokiness that makes this feel way more interesting than your standard mayo-based salad.
  • It's a one-bowl meal that genuinely improves after sitting in the fridge, so it's perfect for meal prep or bringing somewhere.
02 -
  • Don't skip charring the corn—I learned this the hard way by making this salad with cold corn straight from the freezer, and it tasted pleasant but completely flat compared to when I take the time to char it in a hot pan.
  • Cotija really is worth seeking out instead of substituting feta, because the subtle tang and the way it crumbles distinctly through the salad is what makes people ask for the recipe instead of just saying it was good.
03 -
  • If you can find it, use smoked paprika instead of regular paprika—it's the difference between this tasting like regular corn salad and tasting like you actually grilled something.
  • Add the jalapeño seeds back in if you want real heat, or leave them out entirely if anyone eating this has a sensitive stomach.
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