Cotija Mexican Style Elote Pasta Salad

I’ve been obsessed with elote (Mexican street corn) for years, and one day it hit me—why not turn those amazing flavors into a pasta salad? This Mexican Style Elote Pasta Salad combines sweet roasted corn and tangy cotija cheese with a creamy, lime-spiked dressing that’ll have you going back for seconds. It’s become my go-to dish for summer barbecues and potlucks, and I’m so excited to share it with you!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-2000
• Protein: 55-65 g
• Fat: 50-60 g
• Carbohydrates: 270-300 g

Ingredients

For the pasta and vegetables:

• 8 oz rotini pasta
• 4 1/2 cups corn (roasted kernels)
• 1/2 cup cotija cheese (crumbled)
• 1/2 red onion (finely diced)
• 1/2 cup fresh cilantro (chopped)
• 1-2 jalapenos (seeded and finely diced)

For the dressing:

• 1 cup greek yogurt (2% fat)
• 3 tbsp olive oil mayonnaise
• 2 medium limes (zested and juiced)
• 3/4 tsp chili powder
• 3/4 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp honey or agave nectar

Step 1: Prepare the Mise en Place

• 1/2 red onion, finely diced
• 1-2 jalapenos, seeded and finely diced
• 1/2 cup fresh cilantro, chopped
• 1/2 cup cotija cheese, crumbled
• 2 medium limes, zested and juiced

Dice the red onion finely and set aside.

Seed and finely dice the jalapeños—I like to wear gloves when handling these to protect my hands from the oils.

Chop the fresh cilantro and crumble the cotija cheese, keeping each ingredient separate in small bowls.

Zest the limes and set the zest aside, then juice both limes into a separate small bowl.

Step 2: Cook the Pasta and Prepare the Corn

• 8 oz rotini pasta
• 4 1/2 cups corn
• 1 tbsp olive oil

Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente.

While the pasta cooks, prepare the corn: if using fresh corn, roast it on a baking sheet at 425°F for 25-30 minutes until the kernels are caramelized and tender; if using frozen corn, simply heat it in a skillet over medium-high heat for 4-5 minutes until warmed through.

Drain the cooked pasta in a colander, then toss it lightly with 1 tablespoon of olive oil to prevent sticking.

Spread the pasta on a clean sheet pan or large plate and let it cool to room temperature—this prevents the warm pasta from breaking down the creamy dressing.

Step 3: Build the Creamy Lime-Chili Dressing

• 1 cup greek yogurt
• 3 tbsp olive oil mayonnaise
• lime zest and juice from Step 1
• 3/4 tsp chili powder
• 3/4 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp honey or agave nectar

In a medium bowl, combine the Greek yogurt, mayonnaise, lime zest, lime juice, chili powder, smoked paprika, garlic powder, ground cumin, salt, black pepper, and honey.

Whisk until smooth and well combined.

I like to taste the dressing at this point and adjust the seasoning—add a touch more salt or lime juice if needed, as the dressing will need to season the entire salad.

Step 4: Combine and Dress the Salad

• cooled pasta from Step 2
• roasted corn from Step 2
• diced red onion from Step 1
• chopped cilantro from Step 1
• crumbled cotija cheese from Step 1
• diced jalapeños from Step 1
• creamy lime-chili dressing from Step 3

In a large mixing bowl, combine the cooled pasta from Step 2 with the roasted corn, diced red onion, cilantro, cotija cheese, and diced jalapeños.

Pour the creamy lime-chili dressing over the mixture and stir gently until everything is well coated and evenly combined.

Let the salad rest for 10-15 minutes before serving to allow the flavors to meld together.

Cotija Mexican Style Elote Pasta Salad

Delicious Cotija Mexican Style Elote Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Calories: 1875

Ingredients Method

Ingredients

  

For the pasta and vegetables

• 8 oz rotini pasta
• 4 1/2 cups corn (roasted kernels)
• 1/2 cup cotija cheese (crumbled)
• 1/2 red onion (finely diced)
• 1/2 cup fresh cilantro (chopped)
• 1-2 jalapenos (seeded and finely diced)

For the dressing

• 1 cup greek yogurt (2% fat)
• 3 tbsp olive oil mayonnaise
• 2 medium limes (zested and juiced)
• 3/4 tsp chili powder
• 3/4 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp honey or agave nectar

Method

 

1. Dice the red onion finely and set aside. Seed and finely dice the jalapeños—I like to wear gloves when handling these to protect my hands from the oils. Chop the fresh cilantro and crumble the cotija cheese, keeping each ingredient separate in small bowls. Zest the limes and set the zest aside, then juice both limes into a separate small bowl.
2. Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente. While the pasta cooks, prepare the corn: if using fresh corn, roast it on a baking sheet at 425°F for 25-30 minutes until the kernels are caramelized and tender; if using frozen corn, simply heat it in a skillet over medium-high heat for 4-5 minutes until warmed through. Drain the cooked pasta in a colander, then toss it lightly with 1 tablespoon of olive oil to prevent sticking. Spread the pasta on a clean sheet pan or large plate and let it cool to room temperature—this prevents the warm pasta from breaking down the creamy dressing.
3. In a medium bowl, combine the Greek yogurt, mayonnaise, lime zest, lime juice, chili powder, smoked paprika, garlic powder, ground cumin, salt, black pepper, and honey. Whisk until smooth and well combined. I like to taste the dressing at this point and adjust the seasoning—add a touch more salt or lime juice if needed, as the dressing will need to season the entire salad.
4. In a large mixing bowl, combine the cooled pasta from Step 2 with the roasted corn, diced red onion, cilantro, cotija cheese, and diced jalapeños. Pour the creamy lime-chili dressing over the mixture and stir gently until everything is well coated and evenly combined. Let the salad rest for 10-15 minutes before serving to allow the flavors to meld together.