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Fresh Zesty Cotija Elote Pasta Salad

fresh zesty cotija elote pasta salad - featured image
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A bright, creamy, and smoky pasta salad featuring grilled corn, cotija cheese, and a zesty lime dressing, perfect for summer gatherings and easy to prepare in under 30 minutes.

Ingredients

Scale
  • 1 pound rotini or fusilli pasta
  • 3 cups fresh corn kernels (about 4 ears, grilled or roasted)
  • 1 cup cherry tomatoes, halved
  • 1 small red bell pepper, finely diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/2 cup Mexican crema or sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 1 cup cotija cheese, crumbled
  • Optional: sliced jalapeños or a dash of hot sauce

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 pound rotini pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain and rinse briefly under cold water to cool. Set aside to drain completely.
  2. Preheat grill or broiler. Brush fresh corn ears with a little oil and grill or broil, turning occasionally, until charred and blistered in spots, about 8-10 minutes. Let cool slightly, then cut kernels off the cob.
  3. Dice cherry tomatoes, red bell pepper, and red onion. Roughly chop fresh cilantro. Set aside.
  4. In a small bowl, whisk together Mexican crema (or sour cream), mayonnaise, fresh lime juice, chili powder, and garlic powder. Season with salt and pepper to taste.
  5. In a large mixing bowl, combine cooked pasta, corn kernels, cherry tomatoes, red bell pepper, red onion, and cilantro. Pour dressing over and stir gently to coat evenly. Adjust seasoning if needed.
  6. Sprinkle crumbled cotija cheese over the salad and gently fold it in. Add sliced jalapeños or hot sauce if desired. Serve immediately or chill for 30 minutes before serving.

Notes

Use al dente pasta and rinse with cold water to prevent sogginess. Grill corn for authentic smoky flavor or use broiler as an alternative. Add cotija cheese just before serving to keep texture fresh. Salad is best eaten within 1-2 days. For dairy-free or vegan versions, substitute crema and mayo with plant-based alternatives and cotija with vegan cheese or nutritional yeast.

Nutrition

Keywords: pasta salad, cotija cheese, elote, grilled corn, summer side dish, easy pasta salad, Mexican pasta salad, creamy dressing, zesty lime, barbecue side

Find it online: https://bouncybowl.com/fresh-zesty-cotija-elote-pasta-salad-recipe-easy-summer-side-dish-ideas/