Elote Pasta Salad Cotija (Printable)

Mexican-style pasta with charred corn, lime, Cotija cheese, and chili notes for a fresh, zesty dish.

# What You’ll Need:

→ Pasta

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

→ Vegetables

02 - 2 cups fresh corn kernels, approximately 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 pepper, seeded and finely chopped

→ 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 for garnish
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 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.
04 - Add cooked pasta, charred corn, cherry tomatoes, red onion, cilantro, jalapeño, and Cotija cheese to the bowl with dressing. Toss gently until all ingredients are evenly coated.
05 - Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes to allow flavors to meld.
06 - Before serving, garnish with extra Cotija cheese, chili flakes or Tajín seasoning, and lime wedges.

# Expert Hints:

01 -
  • The charred corn brings real depth—not just sweetness, but an almost smoky complexity that makes people ask what your secret ingredient is.
  • It comes together in under 40 minutes and tastes even better the next day when flavors have had time to settle in.
  • This is the kind of dish that works for vegetarians and meat-eaters alike, and it won't wilt or fall apart if it sits out at a gathering.
02 -
  • Cold pasta salad dressing needs to be more aggressive with salt and acid than you think—flavors flatten in the cold, so season like you're being bold, then taste and adjust.
  • Do not skip the charring step for the corn; this is literally what separates a good pasta salad from one that tastes like every other mayo-heavy side dish you've ever forgotten about.
03 -
  • If you can't find fresh corn, frozen corn works just fine—thaw it first, pat it dry, and char it the same way, though it won't have quite the same texture.
  • The secret that changed everything for me was realizing the dressing needs to be made a few minutes before the salad so the garlic and spices have time to bloom in the mayo and sour cream base.
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