Creamy Elote Pasta Salad with Cotija
A creamy, tangy, and smoky pasta salad featuring roasted corn, Mexican crema, and crumbled cotija cheese. Perfect as a refreshing summer side dish for picnics and barbecues.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
Scale
- 12 oz rotini or fusilli pasta
- 3 cups roasted corn kernels (about 4 ears of corn; frozen works in a pinch)
- ½ cup crumbled cotija cheese
- ½ cup Mexican crema (or sour cream mixed with mayo)
- ¼ cup mayonnaise
- Juice of 1 large lime (about 2 tablespoons)
- 1 clove garlic, minced
- 1 teaspoon chili powder
- ¼ cup chopped fresh cilantro (optional)
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Bring a large pot of salted water to a boil. Add 12 oz rotini pasta and cook according to package instructions, usually 8-10 minutes, until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside to drain thoroughly.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 3 cups fresh corn kernels (or frozen, thawed) and cook, stirring occasionally, until kernels develop a light char and smell smoky, about 6-8 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine ½ cup Mexican crema, ¼ cup mayonnaise, juice of 1 large lime, 1 minced garlic clove, 1 teaspoon chili powder, and salt and pepper to taste. Whisk until smooth and creamy.
- Add the cooled pasta and roasted corn into the bowl with the dressing. Toss gently but thoroughly to coat everything evenly. If the dressing feels too thick, add a splash of water or lime juice.
- Sprinkle ½ cup crumbled cotija cheese and ¼ cup chopped fresh cilantro over the salad. Toss lightly to distribute without breaking up the cheese too much.
- Cover the salad and refrigerate for at least 30 minutes to let flavors meld. Before serving, give it a final gentle toss and adjust seasoning if needed.
Notes
For best flavor, roast the corn kernels yourself to add a subtle smokiness. Chill the salad for at least 30 minutes before serving to let flavors meld. If pressed for time, it can be served immediately but tastes better chilled. Adjust chili powder to your preferred spice level. Adding cotija cheese at the end preserves its crumbly texture.
Nutrition
- Serving Size: About 1 cup
- Calories: 320
- Fat: 12
- Carbohydrates: 40
- Fiber: 3
- Protein: 10
Keywords: elote pasta salad, creamy pasta salad, cotija cheese, roasted corn salad, summer side dish, Mexican pasta salad, picnic recipe