Elote Pasta Salad Cotija Chili (Print Version)

Bright combination of pasta, charred corn, cotija cheese, chili, and lime with fresh vegetables.

# What You Need:

→ 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 4-5 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 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 cheese, chili flakes or Tajín seasoning, and lime wedges.

# Expert Suggestions:

01 -
  • It tastes like street food but comes together in under 40 minutes, no grilling required.
  • You can make it the day before and let the flavors get even friendlier while it chills.
  • Everyone eats it, whether they think they like Mexican food or not.
02 -
  • Don't skip the step of charring the corn in a dry pan—that's the moment it goes from regular to magical, when the sugars caramelize and the whole thing stops tasting like a salad and starts tasting like street food.
  • If you make this ahead, the pasta will absorb dressing over time, which is good; just before serving, thin it out with a tablespoon or two of sour cream or an extra squeeze of lime if it feels dry.
03 -
  • Squeeze your lime juice fresh and smell it before you add it—if it smells bright and alive, you're using the good stuff, and your salad will taste like it.
  • Pat the corn dry after charring so there's no steam trapped against the pasta, which will make it soggy; give it a minute on a clean plate to cool and dry out.
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