Elote Pasta Salad Cotija

Elote Pasta Salad with Cotija, Chili and Lime is a vibrant, Mexican-inspired dish that perfectly balances sweet, smoky, creamy, and tangy flavors. This easy-to-make salad combines tender pasta with charred corn kernels, bright cherry tomatoes, and a zesty chili-lime dressing, all topped with crumbly Cotija cheese for a delightful finish. Whether served as a colorful side dish or a light main course, it brings festive flair to any meal and is sure to please a crowd.

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This Elote Pasta Salad strikes a beautiful balance between textures and tastes—from the tender pasta and juicy tomatoes to the crisp onion and fresh cilantro. The touch of jalapeño adds gentle heat that can be customized or omitted. Chilling the salad allows the vibrant dressing to meld with every ingredient, making it ideal to prepare ahead for easy entertaining.

Ingredients

• 12 oz (340 g) short pasta (e.g., rotini, fusilli, or penne)
• 2 cups (about 3 ears) fresh corn kernels (or frozen, thawed)
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and finely chopped (optional)
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 3 tbsp fresh lime juice (about 2 limes)
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1 clove garlic, minced
• Salt and black pepper, to taste
• 3/4 cup Cotija cheese, crumbled (plus extra for garnish)
• 1/2 tsp chili flakes or Tajín seasoning (optional, for garnish)
• Lime wedges, for serving

Instructions

1. Cook the pasta

Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

2. Char the corn

Meanwhile, heat a large skillet over medium-high heat. Add the corn kernels and cook (dry, no oil) for 4–5 minutes, stirring occasionally, until lightly charred. Remove from heat and let cool.

3. Prepare the dressing

In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, garlic, salt, and pepper until smooth.

4. Combine salad ingredients

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.

5. Chill

Taste and adjust seasoning as needed. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.

6. Garnish and serve

Before serving, garnish with extra Cotija, chili flakes or Tajín, and lime wedges.

Zusatztipps für die Zubereitung

Für zusätzliches Raucharoma können Sie die Maiskolben vor dem Entfernen der Körner grillen. Das Anbraten der Maiskörner ohne Öl verleiht dem Salat die typische leichte Holzkohlennote, die ihn besonders aromatisch macht.

Varianten und Anpassungen

Ersetzen Sie Cotija-Käse durch Feta, falls dieser nicht verfügbar ist. Für mehr Cremigkeit passt gewürfelte Avocado hervorragend dazu, während schwarze Bohnen den Salat mit zusätzlichem Eiweiß bereichern.

Serviervorschläge

Dieser Salat eignet sich hervorragend als bunte Beilage zu gegrilltem Fleisch oder Fisch, kann aber auch als leichtes Hauptgericht bei sommerlichen Buffetpartys serviert werden. Die frischen Limettenkeile sorgen für eine zusätzliche fruchtige Frische beim Servieren.

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With its lively colors and harmonious blend of flavors, this Elote Pasta Salad embodies the spirit of Mexican-American cuisine. It is a versatile dish that you can prepare ahead and customize to your liking, making it a reliable crowd-pleaser for any season.