Elote Pasta Salad Cotija Chili (Printable)

Vibrant pasta salad with sweet corn, tangy lime, creamy Cotija cheese, and a chili kick.

# 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, 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 for garnish, optional
17 - Lime wedges for serving

# How-To Steps:

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 Tips:

01 -
  • The corn gets charred just enough to turn sweet and smoky, making every bite feel intentional.
  • It comes together in under 40 minutes and tastes even better the next day, so you can actually relax when people arrive.
  • That cotija cheese crumbles over everything like edible confetti, and the lime keeps it bright instead of heavy.
02 -
  • Charring the corn over dry heat is non-negotiable—it's the difference between a basic corn salad and one that tastes like you paid attention to every ingredient.
  • If you make this ahead and it looks dry when you pull it out of the fridge, add a squeeze of fresh lime juice and maybe another tablespoon of mayo rather than more salt, which will only make it taste flat.
03 -
  • Squeeze fresh lime juice over the salad right before serving, even if it's been refrigerated—this is the final touch that makes people ask what you did to make it taste so bright.
  • Don't dress the salad more than a few hours early if you're using fresh cilantro, as it will darken and the bright herb flavor will fade into the background.
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