When I first took a bite of Cotija Mexican Style Elote Pasta Salad, the vibrant flavors danced on my palate, evoking warm summer evenings. This delightful dish combines the classic flavors of elote with pasta, taking about 30 minutes to prepare. The creamy dressing balances the crunch of fresh vegetables, making it a crowd-pleasing meal for any occasion.
This recipe is perfect for gatherings, potlucks, or a satisfying weeknight dinner. You can make it ahead of time and store it in the fridge for up to four days, allowing the flavors to marry beautifully.
Why You’ll Love This Recipe
- The combination of rotini and roasted corn gives a satisfying, hearty texture.
- A burst of zesty lime adds brightness to each bite.
- The creamy Greek yogurt and mayonnaise dressing creates a rich and velvety mouthfeel.
- Fresh cilantro and jalapeños provide a vibrant, tangy kick.
What You’ll Need
Gather your ingredients to create this delicious 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 fresh corn for a sweeter flavor.
Substitutions & Swaps
- Use whole wheat pasta for more fiber.
- Swap cotija cheese for feta if necessary.
- Substitute olive oil mayonnaise with regular mayonnaise.
- Replace greek yogurt with sour cream for tanginess.
How to Make It
Follow these steps for a fresh and flavorful salad.
Cook the Pasta
Boil the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
Prepare the Corn
Add roasted corn to a large mixing bowl, along with the cooked and cooled pasta, cotija cheese, diced red onion, chopped cilantro, and diced jalapeños.
Make the Dressing
In a separate bowl, whisk together 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 smooth.
Combine Ingredients
Pour the dressing over the pasta salad mixture and toss gently until everything is evenly coated. Taste and adjust seasonings if needed.
How to Store It
Fridge: Store in an airtight container for up to 4 days.
Freezer: No, the dressing may separate upon thawing.
Reheat: Serve cold; no need to reheat.
Tips for Best Results
- Chill the salad for at least 30 minutes before serving for optimal flavor.
- Use fresh lime juice for the best taste.
- Adjust jalapeño levels to control spiciness.
- Save some cotija cheese to sprinkle on top before serving.
Serving Suggestions
- Pair with grilled chicken or shrimp for a complete meal.
- Serve alongside tortilla chips and salsa as a side dish.
- Perfect for potluck gatherings or summer barbecues.
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