Elote Corn Pasta with Cotija

Elote Corn Pasta with Cotija is a vibrant celebration of summer flavors, bringing the smoky sweetness of Mexican street corn to a refreshing pasta salad. This easy-to-make dish blends tender pasta, charred corn, crisp red bell peppers, and fresh herbs with a creamy, zesty dressing, topped with crumbly Cotija cheese. It's the perfect vegetarian main or side to brighten any meal.

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This salad pairs wonderfully with warm tortillas or grilled vegetables for a festive, casual meal. The balance of tangy lime, spicy paprika, and cooling sour cream creates a dressing that clings beautifully to every bite of pasta and vegetables.

Ingredients

• Pasta
  12 oz (340 g) short pasta (such as rotini or penne)
  1 Tbsp kosher salt (for boiling water)
• Vegetables
  3 cups fresh or frozen corn kernels (about 4 ears fresh)
  1 red bell pepper, diced
  1/2 small red onion, finely diced
  1/4 cup fresh cilantro, chopped
  2 green onions, sliced
• Dressing
  1/3 cup mayonnaise
  2 Tbsp sour cream
  1 clove garlic, minced
  1/2 tsp smoked paprika
  1/2 tsp chili powder
  1/2 tsp ground cumin
  Zest and juice of 1 lime
  1/2 tsp kosher salt
  1/4 tsp black pepper
• Finishing
  3 oz (85 g) Cotija cheese, crumbled
  1 jalapeño, seeded and finely diced (optional)
  Extra lime wedges, for serving

Instructions

1. Bring a large pot of salted water to a boil.

Cook the pasta according to package directions until al dente. Drain, rinse under cold water, and set aside to cool.

2. Meanwhile, heat a large skillet over medium-high heat.

Add the corn kernels and cook (dry, no oil) for 5–7 minutes, stirring occasionally, until lightly charred. Transfer to a large mixing bowl.

3. Add the diced red bell pepper, red onion, cilantro, and green onions to the bowl with the corn.

4. In a separate small bowl, whisk together the mayonnaise, sour cream, garlic, smoked paprika, chili powder, cumin, lime zest, lime juice, salt, and black pepper until smooth.

5. Add the cooled pasta to the vegetable mixture.

Pour the dressing over the salad and toss until everything is well coated.

6. Fold in the Cotija cheese and jalapeño (if using).

Taste and adjust seasoning as needed.

7. Serve chilled or at room temperature with extra lime wedges.

Zusatztipps für die Zubereitung

For an enhanced smoky flavor, grill the corn on the cob before cutting off the kernels. This adds depth without extra effort. Using fresh corn in season will provide the most vibrant sweetness and texture to the salad.

Varianten und Anpassungen

Substitute feta cheese if Cotija is unavailable for a similar salty finish. For added protein, consider mixing in grilled chicken or shrimp. To lighten the dish, swap sour cream with Greek yogurt without compromising creaminess.

Serviervorschläge

This pasta salad is excellent for potlucks and picnics, served chilled or at room temperature. Pair it with warm tortillas, black beans, or grilled vegetables for a complete Mexican-inspired meal.

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Embracing the classic flavors of elote in a pasta salad creates a unique dish that captures the heart of Mexican street food with the ease of a quick meal. This Elote Corn Pasta with Cotija is sure to become a summer favorite, delivering a perfect balance of creamy, tangy, smoky, and fresh tastes in every bite.

Recipe Questions & Answers

→ Can I use frozen corn for this dish?

Yes, both fresh and frozen corn yield delicious results. Just thaw and pat dry frozen kernels before charring.

→ What pasta shapes work best?

Short shapes like rotini, penne, or fusilli are ideal. They hold dressing well and mix easily with the corn and cheese.

→ How can I make this spicier?

Add the optional jalapeño, increase chili powder, or top with a pinch of cayenne for extra heat.

→ Is there a substitute for Cotija cheese?

Feta cheese is a great alternative; it mimics Cotija’s salty, crumbly character while remaining accessible.

→ Can I prepare this ahead of time?

Yes, assemble and chill up to a day in advance. Stir and add extra lime or cheese before serving if desired.