Description
Cotija Mexican Style Elote Pasta Salad is a vibrant, creamy summer dish blending tangy plant-based Cotija cheese, smoky roasted corn, fresh herbs, and a zesty dressing. Perfect for casual gatherings, picnics, or quick meals, it offers a refreshing twist on classic pasta salad with bold Mexican-inspired flavors and a luscious texture.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni or fusilli pasta
Roasted Corn
- 2 cups fresh corn kernels (off the cob)
- 1 tsp smoked paprika (natural)
Dressing
- 1/2 cup plant-based mayonnaise
- Juice of 1 fresh lime
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1/2 tsp smoked paprika (natural)
- 1 tsp natural gelling agent
Salad Mix-Ins
- 1/2 cup plant-based Cotija cheese, crumbled
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup finely chopped green onions
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- Roast the Corn: Heat a skillet over medium-high heat. Add fresh corn kernels and roast until slightly charred and smoky, about 5-7 minutes, stirring occasionally. Sprinkle smoked paprika (natural) during roasting to enhance the smoky flavor.
- Prepare the Dressing: In a bowl, whisk together plant-based mayonnaise, lime juice, vegetarian Worcestershire sauce (natural), smoked paprika (natural), and the natural gelling agent until creamy and smooth.
- Combine Ingredients: In a large mixing bowl, add cooked pasta, roasted corn, chopped green onions, fresh cilantro, and crumbled plant-based Cotija cheese. Pour the dressing over the salad and toss gently until everything is evenly coated.
- Chill and Serve: Transfer the salad to the refrigerator and chill for at least 30 minutes to allow flavors to meld. Before serving, give it a gentle stir and garnish with extra plant-based Cotija cheese and cilantro.
Notes
- Avoid overcooking pasta to maintain texture and prevent mushiness.
- Roast fresh corn kernels just before mixing to maximize smoky flavor.
- Adjust lime juice and vegetarian Worcestershire sauce (natural) to taste for ideal balance.
- Chill thoroughly to deepen flavors and achieve a refreshing texture.
- Add dressing gradually to coat pasta without making the salad soggy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Cotija pasta salad, elote pasta salad, plant-based Cotija, roasted corn salad, creamy pasta salad, Mexican pasta salad, summer salad, vegan pasta salad
