Elote Pasta Salad Lime Cotija

This Elote Pasta Salad with Lime and Cotija is like summer in a bowl and brings together the best flavors of Mexican street corn with tender pasta and a creamy tangy dressing. Perfect for picnics and barbecues it has rescued many rushed weeknight dinners in my home and always goes fast at gatherings.

I whipped this up the first time for a backyard potluck and everyone begged for the recipe. Now it is my go to for family cookouts and has never failed to impress.

Ingredients

• Elbow macaroni or fusilli: Tender pasta adds the perfect base. Choose a shape that holds dressing well and always cook al dente.
• Corn kernels: Fresh corn is best for sweetness and crunch but frozen or canned works just fine. Look for plump yellow kernels.
• Red bell pepper: Brings color and subtle sweetness. Pick one that feels heavy and glossy.
• Red onion: Adds crisp bite and color. Go for a firm onion with bright purple skin.
• Fresh cilantro: Brightens everything. Use leafy, tender stems.
• Mayonnaise: Creamy base for the dressing. Choose full fat for richest flavor.
• Sour cream: Extra tang and smoothness. Try to get thick, real sour cream.
• Juice of lime: Essential zesty kick. Use fresh juicy limes and roll them before juicing.
• Chili powder: Gentle warmth and depth. Opt for pure chili powder, no extra spices.
• Garlic powder: Rounds out the flavor. Make sure it is fresh so the taste is bold.
• Salt and pepper: Balances and sharpens flavors. Taste and adjust at the end.
• Cotija cheese: Salty, crumbly finish. Buy fresh blocks and crumble yourself for best texture.

Step-by-Step Instructions

Cook the Pasta:

Boil a large pot of salted water and add the pasta. Stir occasionally and cook until just al dente, usually eight to nine minutes. Drain and rinse under cold water until no longer warm. This prevents sticking and overcooking.

Prep the Vegetables:

While pasta cooks, dice the red bell pepper and finely chop the red onion and fresh cilantro. Rinse corn if using canned or thaw if frozen. Fresh corn can be lightly charred in a skillet for extra flavor.

Mix the Salad Base:

In a big mixing bowl, combine the cooled pasta with corn, bell pepper, onion and cilantro. Toss gently to distribute everything evenly.

Make the Dressing:

In a separate smaller bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt and pepper. Whisk until smooth and creamy. Taste and tweak seasoning if needed.

Combine Everything:

Pour the dressing over the pasta and veggie mixture. Toss well until every piece is coated but do not overmix.

Add the Cotija Cheese:

Gently fold in most of the cotija cheese so it stays chunky. Save a little for the final garnish.

Chill and Garnish:

Cover and refrigerate the salad for at least thirty minutes so the flavors meld. Before serving, sprinkle more cotija and extra chopped cilantro on top for color and punch.

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One of my family’s favorite ingredients in this dish is fresh lime juice, which makes the whole salad feel bright. My kids like to help crumble the cotija and sneak bites when they think I am not looking.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. The pasta may soak up dressing so add a spoonful of mayo or a squeeze of lime before serving again. Freezing is not recommended as the veggies lose their texture.

Ingredient Substitutions

Swap elbows for rotini or small shells for a fun twist. If you cannot find cotija, try feta or queso fresco. For extra flavor, char the corn in a hot skillet and use Greek yogurt instead of sour cream for a protein punch. For spice lovers, diced jalapenos work well.

Serving Suggestions

Serve this as a side with grilled chicken or fish to round out your meal. It is also delicious as a vegetarian main dish paired with a crisp salad. Leftovers taste great scooped into lettuce wraps for a light lunch.

Elote and Cultural Roots

Elote means corn on the cob sold by street vendors throughout Mexico. This salad takes the creamy tangy toppings and builds them into a hearty pasta dish. It is a bridge between classic Mexican flavors and modern picnic fare.

Pro Tips

• Always rinse the pasta in cold water to prevent it from getting mushy.
• Buy fresh cotija cheese and crumble it yourself for best mouthfeel.
• Taste and adjust the lime or chili powder after chilling the salad since flavors mellow in the fridge.

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Common Questions

→ What type of corn works best?

Fresh, frozen, or canned corn all work well. Fresh corn offers extra crunch and sweetness but any variety blends smoothly into the salad.

→ Can I make this salad ahead of time?

Yes, chilling the salad for at least 30 minutes enhances its flavors. It can be prepared the day before and served cold.

→ Is there a substitute for cotija cheese?

Queso fresco or feta cheese are good substitutes, offering the crumbly texture and mild, tangy flavor needed for this salad.

→ How can I make this dish spicier?

Add diced jalapeños or a pinch of cayenne pepper to increase the salad's heat without overpowering other flavors.

→ What pasta shapes are best?

Elbow macaroni and fusilli hold the creamy dressing well and create a hearty, balanced bite with the vegetables and cheese.