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Creamy Elote Pasta Salad with Cotija Cheese

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A vibrant and creamy pasta salad inspired by Mexican street corn, perfect for summer parties and potlucks. It combines fresh corn, tangy lime, and salty Cotija cheese for a crowd-pleasing dish.

Ingredients

Scale
  • 8 ounces rotini or elbow macaroni pasta
  • 3 cups fresh corn kernels (about 4 ears) or frozen, thawed
  • 1 cup cherry tomatoes, halved
  • 1 small red bell pepper, finely diced
  • 1/4 cup red onion, finely chopped (optional)
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 1/2 cup Cotija cheese, crumbled
  • Extra cilantro leaves and lime wedges for serving

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package instructions until al dente (about 8–10 minutes). Drain and rinse under cold water to stop cooking. Set aside to cool.
  2. Heat a skillet or grill pan over medium-high heat. Add 3 cups fresh corn kernels and cook, stirring occasionally, until lightly charred and smoky, about 5-7 minutes. If using frozen corn, thaw and pat dry before roasting. Remove from heat and let cool slightly.
  3. In a medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. Adjust seasoning to taste.
  4. Dice the red bell pepper, halve the cherry tomatoes, finely chop the red onion (if using), and chop the cilantro.
  5. In a large bowl, combine the cooled pasta, roasted corn, tomatoes, bell pepper, onion, and cilantro. Pour the dressing over and gently toss until evenly coated.
  6. Sprinkle crumbled Cotija cheese on top. Cover and refrigerate for at least 30 minutes before serving to let flavors meld.
  7. Before serving, gently stir the salad, add extra cilantro leaves and lime wedges on the side. Serve chilled or at room temperature.

Notes

Do not overcook pasta to maintain al dente texture. Roast corn well for smoky flavor. Whisk dressing thoroughly and adjust seasoning to taste. Chill salad for at least 30 minutes or up to a day for best flavor. Handle cherry tomatoes gently to avoid mushiness. If salad thickens after chilling, add a splash of lime juice or mayo to refresh creaminess. Substitute feta for Cotija if unavailable, or use vegan alternatives for a vegan version.

Nutrition

Keywords: elote pasta salad, creamy pasta salad, Cotija cheese, Mexican street corn, summer pasta salad, party salad, potluck recipe

Find it online: https://fuzzyforker.com/creamy-elote-pasta-salad-with-cotija-cheese-easy-recipe-for-summer-parties/