Elote Pasta Salad Cotija Chili (Print Version)

Vibrant pasta featuring sweet corn, lime, Cotija cheese, and chili for a zesty, fresh side or light main.

# Components:

→ Pasta

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

→ Vegetables

02 - 2 cups fresh corn kernels or frozen thawed corn
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 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

# Directions:

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 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 -
  • The corn gets charred in a dry skillet, which concentrates its sweetness in a way boiling never could.
  • Cotija cheese adds a salty, crumbly finish that won't melt into a weird clump like other cheeses might.
  • It tastes better the next day when flavors have time to get cozy with each other.
  • People who usually skip side dishes will actually ask you to make this again.
02 -
  • Resist the urge to skip the corn charring step—boiled or raw corn tastes flat and sweet in a one-note way; charring it creates depth and complexity.
  • If you make this ahead and it seems dry the next day, drizzle in fresh lime juice and a spoonful of sour cream rather than mayo, which will keep it from getting greasy.
03 -
  • If you're making this for someone with a dairy allergy, use vegan mayo and cashew sour cream, skip the Cotija, and finish with toasted pepitas instead—it's genuinely delicious.
  • Tajín seasoning is the move if you can find it in your grocery store; it's a blend of chili, lime, and salt that tastes like someone bottled the essence of elote.
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