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Cotija Mexican Style Elote Pasta Salad

Cotija Mexican Style Elote Pasta Salad

  • Author: Eric
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Enjoy a vibrant Cotija Mexican Style Elote Pasta Salad featuring fresh corn kernels, smoky spices, and creamy Cotija (plant-based) cheese. This flavorful and colorful pasta salad combines Mexican street food inspiration with the comforting texture of pasta shells, making it perfect for potlucks, family dinners, or a refreshing light meal that celebrates every bite.

Ingredients

Scale

Main Ingredients

  • 2 cups fresh corn kernels
  • 2 cups cooked pasta shells (small size)
  • 1 tsp smoked paprika
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup Cotija (plant-based) cheese, crumbled
  • 2 tbsp vegetarian Worcestershire sauce (natural)
  • 1/2 cup mayonnaise (plant-based)
  • 2 tbsp fresh lime juice (natural)
  • 1 jalapeño, finely minced (optional)
  • 2 green onions, diced
  • 1/2 tsp natural gelling agent

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Drain and rinse with cold water to stop cooking and cool for the salad.
  2. Prepare the Corn: Cut fresh corn kernels off the cobs. For added smoky flavor, lightly char the kernels in a hot pan or under the broiler, stirring frequently to prevent burning.
  3. Make the Dressing: In a bowl, whisk together plant-based mayonnaise, fresh lime juice, smoked paprika, vegetarian Worcestershire sauce (natural), a pinch of salt, and finely minced jalapeño if using. Add the natural gelling agent to help thicken the dressing and mix until smooth and well combined.
  4. Combine All Ingredients: In a large bowl, gently toss the cooled pasta, charred corn kernels, diced green onions, chopped cilantro, and dressing. Mix thoroughly to ensure everything is evenly coated.
  5. Add Cotija (Plant-Based) Cheese: Sprinkle in the crumbled Cotija (plant-based) cheese and fold gently to retain its crumbly texture while distributing it evenly throughout the salad.
  6. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld beautifully before serving.

Notes

  • Use fresh corn for the best natural sweetness and flavor.
  • Cook pasta to al dente to retain texture and properly hold the dressing.
  • Lightly toast smoked paprika before adding for enhanced smokiness.
  • Chill the salad thoroughly to let the flavors blend and intensify.
  • Adjust creaminess by varying the amount of plant-based mayonnaise according to preference.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 4g
  • Sodium: 350mg
  • Fat: 15g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: elote pasta salad, Cotija (plant-based) cheese, Mexican pasta salad, vegetarian pasta salad, smoky pasta salad

Find it online: https://smartmealsguide.com/cotija-mexican-style-elote-pasta-salad/