Low Carb Street Corn Pasta Salad
Transform your summer gatherings with this irresistible Low Carb Street Corn Pasta Salad, a vibrant twist on a classic favorite that combines the bold, zesty flavors of Mexican street corn with a low-carb pasta base. Perfect for keto-friendly or health-conscious diners, this creamy, tangy dish features charred corn sautéed in butter, a velvety dressing of mayonnaise and sour cream, and a hint of spice from chili powder and paprika. Crumbled cotija cheese (or feta), fresh cilantro, and a squeeze of lime juice add authentic, refreshing flair, while jalapeño provides an optional kick of heat. Ready in just 25 minutes and served chilled, this dish is the ultimate crowd-pleaser for picnics, potlucks, or weekday meals. Garnish with extra cheese and a sprinkle of chili powder for a visually stunning presentation that matches its incredible flavor.
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Ingredients
- 8 ounces low-carb pasta (such as shirataki noodles or low-carb chickpea pasta)
- 1.5 cups fresh corn (kernels only, or use canned unsweetened corn if fresh isn't available)
- 2 tablespoons butter
- 1 cup mayonnaise
- 0.5 cup sour cream
- 0.5 cup cotija cheese (crumbled, or substitute with feta)
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.25 cup fresh cilantro (chopped)
- 2 stalks green onions (sliced)
- 1 jalapeño (seeded and finely chopped, optional for heat)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Cook the low-carb pasta according to package instructions. If using shirataki noodles, rinse thoroughly and follow preparation instructions to reduce odor. Drain and set aside to cool to room temperature.
Step 2
In a large skillet over medium-high heat, melt the butter. Add the corn kernels and sauté for 5-7 minutes, stirring occasionally, until the kernels are slightly charred and golden. Remove from heat and let cool.
Step 3
In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and black pepper. Mix until smooth and creamy.
Step 4
Add the cooked and cooled pasta, sautéed corn, cotija cheese, chopped cilantro, green onions, and diced jalapeño (if using) to the bowl. Toss gently to coat everything with the dressing.
Step 5
Taste and adjust seasoning, adding more lime juice, salt, or chili powder if desired.
Step 6
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Step 7
Serve chilled or at room temperature, garnished with extra cilantro, cotija cheese, and a sprinkle of chili powder for presentation if desired.
Nutrition Facts
| Serving size | (1175.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2972.8 |
| Total Fat 262.7g | 0% |
| Saturated Fat 70.0g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 465.4mg | 0% |
| Sodium 3783.9mg | 0% |
| Total Carbohydrate 133.3g | 0% |
| Dietary Fiber 16.2g | 0% |
| Total Sugars 28.6g | |
| Protein 47.8g | 0% |
| Vitamin D 30.1IU | 0% |
| Calcium 1102.7mg | 0% |
| Iron 4.6mg | 0% |
| Potassium 1253.7mg | 0% |
Source of Calories