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Elote Pasta Salad Cotija Lime

Delicious Elote Pasta Salad with Cotija and Zesty Lime

This Elote Pasta Salad with Cotija Lime is a vibrant blend of flavors, perfect as a side or light meal.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mexican-American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz short pasta (rotini, fusilli, or penne) Provides structure and holds dressing well.
For the Salad
  • 2 cups fresh corn kernels Adds sweetness and crunch.
  • 1 cup cherry tomatoes, halved Adds freshness and color.
  • 1/2 small red onion, finely diced Offers a mild bite and crunch.
  • 1/4 cup fresh cilantro, chopped Enhances flavor with a fresh, herbal note.
  • 1 piece jalapeño, seeded and finely chopped Contributes mild heat (optional).
For the Dressing
  • 1/3 cup mayonnaise Acts as a creamy base.
  • 1/4 cup sour cream Adds tang and creaminess.
  • 3 tablespoons fresh lime juice Provides acidity and freshness.
  • 1/2 teaspoon chili powder Adds warmth and depth.
  • 1/2 teaspoon smoked paprika Imparts a rich, smoky flavor.
  • 1/4 teaspoon ground cumin Offers earthy notes.
  • 1 clove garlic, minced Enhances overall flavor profile.
  • Salt and black pepper to taste Essential for seasoning.
For the Topping
  • 3/4 cup Cotija cheese, crumbled Provides salty creaminess and texture.
  • 1/2 teaspoon chili flakes or Tajín seasoning Optional for added heat.
  • Lime wedges Complements the salad.

Equipment

  • Large pot
  • Skillet
  • mixing bowl
  • Colander

Method
 

Step‑by‑Step Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a boil, add the pasta, and cook until al dente (8-10 minutes). Drain and rinse with cold water.
  2. Char the Corn: Cook fresh corn in a skillet over medium-high heat for 4-5 minutes until lightly charred. Let cool.
  3. Prepare the Dressing: In a bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, and minced garlic. Whisk until smooth.
  4. Combine Ingredients: In a large mixing bowl, add pasta, corn, cherry tomatoes, red onion, cilantro, and optional jalapeño. Crumble Cotija cheese on top, drizzle with dressing, and toss.
  5. Chill and Finish: Adjust seasoning with salt and pepper. Refrigerate for at least 30 minutes. Garnish with extra Cotija cheese, chili flakes or Tajín, and lime wedges before serving.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 40gProtein: 9gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 350mgPotassium: 450mgFiber: 4gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 15mgIron: 8mg

Notes

For optimal flavor, grill corn for added sweetness, chill the salad before serving, and keep cheese separate until serving to maintain freshness.

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