The sun-drenched aroma of roasted corn wafts through the air as you prepare to dive into a bowl of Cotija Mexican Style Elote Pasta Salad. This vibrant dish takes just 30 minutes to whip up and combines the delightful crunch of fresh ingredients with a creamy, zesty dressing that elevates every bite. The combination of flavors and textures ensures a satisfying experience, making this dish not only delicious but also visually appealing.
This recipe is perfect for gatherings, summer barbecues, or as a refreshing side any day of the week. You can prepare it ahead of time; just store it in the fridge for a quick grab-and-go option.
Why You’ll Love This Recipe
- The rotini pasta provides a delightful chew that perfectly holds the creamy dressing.
- Fresh corn offers sweet, roasted notes that bring the dish to life.
- Cotija cheese adds a salty, creamy element that enhances the flavor.
- It’s a colorful dish, making it a feast for the eyes as well as the palate.
What You’ll Need
Gather your ingredients to create this flavorful pasta salad:
For the Salad
- 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
Use plain yogurt for a lighter option.
Substitutions & Swaps
- Use penne pasta instead of rotini.
- Swap cotija cheese for feta if needed.
- Greek yogurt can be replaced with sour cream.
- Jalapenos can be omitted for a milder flavor.
How to Make It
Start by preparing your ingredients for assembly.
Boil pasta
Cook the rotini pasta according to the package instructions until al dente, then drain and rinse under cold water to stop the cooking process.
Combine the salad ingredients
In a large mixing bowl, combine the roasted corn, cotija cheese, red onion, cilantro, and jalapenos.
Make the dressing
In a separate bowl, whisk together the Greek yogurt, olive oil mayonnaise, lime zest, lime juice, chili powder, smoked paprika, garlic powder, ground cumin, salt, black pepper, and honey or agave nectar until well blended.
Toss everything together
Pour the dressing over the salad ingredients and mix until evenly coated. Make sure every ingredient is well incorporated.
How to Store It
Fridge: airtight container for up to 3 days.
Freezer: no, pasta will become mushy.
Reheat: not necessary; enjoy cold.
Tips for Best Results
- Ensure the corn is well-roasted for optimal flavor.
- Use freshly squeezed lime juice for a vibrant taste.
- Chill the salad for at least 30 minutes before serving for flavor melding.
- Adjust the level of spiciness by varying the jalapeno quantity.
Serving Suggestions
- Serve as a side dish at summer barbecues.
- Pair with grilled chicken or fish tacos for a complete meal.
- Perfect for picnics or potlucks due to its portability.
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