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Cotija Mexican Style Elote Pasta Salad

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A vibrant and flavorful pasta salad combining the essence of elote with rotini pasta, fresh vegetables, and creamy dressing, perfect for summer gatherings.

Ingredients

Scale
  • 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 jalapeños (seeded and finely diced)
  • 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

Instructions

  1. Boil the Pasta: Start by boiling a large pot of salted water. Once it’s bubbling away, toss in the rotini pasta. Cook according to package instructions until al dente, usually around 7-9 minutes.
  2. Drain and Cool: Once the pasta is done, drain it in a colander and rinse it under cold water. Set it aside to cool down.
  3. Roast the Corn: Heat a skillet over medium-high heat, and add the corn in a single layer. Sauté for about 10-15 minutes until golden and slightly charred.
  4. Prepare the Dressing: In a large bowl, combine the Greek yogurt, olive oil mayo, lime zest, lime juice, chili powder, smoked paprika, garlic powder, ground cumin, salt, and pepper. Whisk until smooth and creamy.
  5. Toss it All Together: In the same bowl, add the cooled rotini, roasted corn, diced red onion, chopped cilantro, and jalapeños. Gently fold everything together.
  6. Chill and Serve: Cover and refrigerate the salad for at least an hour before serving.

Notes

For extra flavor, consider using fresh herbs and customizing the spiciness level with jalapeños or bell peppers. This salad is versatile and can be adjusted based on available ingredients.

Nutrition

Keywords: pasta salad, elote, cotija, summer dish, BBQ, potluck

Find it online: https://sweetladle.com/meal-prep-cotija-elote-pasta-salad/