Keto Street Corn Pasta Salad – Creamy, Cheesy & Low-Carb

There’s a certain magic in a salad that feels like a main dish. You know, the kind that doesn’t make you feel like you’re just chewing through lettuce while dreaming of something better. That’s exactly what this Keto Street Corn Pasta Salad is, it’s rich, creamy, loaded with flavor, and it’s low-carb enough that you won’t have to think twice about going in for seconds.

Now, if you’re wondering how “pasta” and “keto” even fit in the same sentence, let me just say — it’s not the kind of pasta you’re probably thinking of. Nope, we’re skipping the carb-heavy noodles and using keto-friendly pasta substitutes that look and feel like the real deal. And because it’s street corn inspired, you’re getting that perfect combo of smoky, cheesy, tangy, and slightly spicy flavors in every bite.

It’s the kind of dish you bring to a summer barbecue and watch disappear. And trust me, people will ask you for the recipe.

Why This Keto Street Corn Pasta Salad Works

Let’s break it down, because there are a few reasons this salad ends up on repeat in my house:

• Flavor-packed – The roasted corn, creamy dressing, cotija cheese, and chili kick all come together like a food festival in your mouth.

• Low-carb friendly – We’re swapping traditional pasta with low-carb pasta options like shirataki noodles, palmini, or even veggie-based noodles.

• Perfect for meal prep – It tastes even better the next day after the flavors hang out together in the fridge.

• Easy to customize – Adjust the heat, cheese type, or even add in protein like grilled chicken or shrimp.

If you’ve been craving something that feels summery but still fits your low-carb goals, this is it.

What You’ll Need For this Recipe

I’m going to keep the ingredient list straightforward. You don’t need anything you can’t find in a regular grocery store.

Salad Base:

• 8 oz keto-friendly pasta (shirataki pasta, lupin pasta, or palmini noodles work great)

• 1 cup roasted corn kernels (use fresh or frozen — frozen works fine)

• 1/2 red bell pepper, finely diced

• 1/4 cup red onion, finely diced

• 1 jalapeño, seeds removed and finely minced (optional, for heat)

• 1/2 cup fresh cilantro, chopped

• 1/2 cup cotija cheese (or feta if you can’t find cotija)

Dressing:

• 1/2 cup mayonnaise

• 1/4 cup sour cream

• Juice of 1 lime

• 1 tsp smoked paprika

• 1 tsp chili powder

• 1/2 tsp garlic powder

• Salt and pepper to taste

How to Make this Corn Pasta Salad

This is one of those recipes that doesn’t require much kitchen stress. You just prep, mix, and let the flavors do their thing.

Step 1 – Cook your pasta

Follow the directions for your chosen low-carb pasta. If you’re using shirataki noodles, rinse them well and boil for 2-3 minutes to remove the “off” smell. If you’re using lupin or palmini pasta, cook them until tender. Drain and set aside to cool slightly.

Step 2 – Roast your corn

If you’re using fresh corn, cut the kernels off the cob and roast them in a dry skillet over medium-high heat until they get some charred edges. If you’re using frozen corn, thaw it first, pat it dry, and then roast in the skillet. Don’t skip this step — that roasted flavor is what makes it taste like street corn.

Step 3 – Mix the dressing

In a large mixing bowl, combine mayonnaise, sour cream, lime juice, smoked paprika, chili powder, garlic powder, salt, and pepper. Stir until smooth and creamy.

Step 4 – Assemble the salad

Add the cooled pasta, roasted corn, bell pepper, red onion, jalapeño, cilantro, and most of the cotija cheese to the bowl with the dressing. Toss until everything is well-coated.

Step 5 – Chill and serve

You can eat it right away, but I recommend letting it chill in the fridge for at least 30 minutes. This makes the flavors stronger and the salad more refreshing. Top with the remaining cotija before serving.

Low-Carb Pasta Options That are Actually Great

Let’s be honest, not all keto pasta is worth eating. Some are weirdly rubbery, some taste like cardboard, and some just don’t hold dressing well. Here are my favorite picks for this salad:

• Shirataki pasta – Made from konjac root, super low in carbs, neutral flavor once cooked right. Best for a lighter, slippery pasta texture.

• Lupin flour pasta – Higher protein, firm texture, tastes the most like regular pasta in my opinion.

• Palmini pasta – Made from hearts of palm, slightly firm, and takes on dressing flavor nicely.

Pro tip: Whatever pasta you choose, make sure it’s well-drained and cooled before adding it to the salad. Otherwise, the dressing will get watery.

Flavor Swaps & Add-Ins

This recipe is already loaded with flavor, but there’s no reason you can’t make it your own:

• Protein boost – Add grilled chicken, shrimp, or bacon bits.

• Cheese swap – Use feta, queso fresco, or shredded pepper jack for a different vibe.

• Extra heat – Double the jalapeño or add a pinch of cayenne pepper.

• Avocado chunks – Creamy avocado takes it up a notch and adds healthy fats.

• More crunch – Toss in chopped celery or sliced radishes for texture.

How to Store It

One of the best parts of this salad? It stores beautifully. Put leftovers in an airtight container and keep in the fridge for up to 3 days. If the dressing thickens too much, stir in a splash of lime juice or a spoonful of sour cream before serving.

I wouldn’t recommend freezing this one — the texture of both the pasta and the dressing just won’t survive the thaw.

Why It Tastes So Good

It’s all about balance. You’ve got sweet and smoky from the roasted corn, tangy from the lime, creamy from the mayo and sour cream, and salty from the cotija. Then that chili and paprika come in with a little warmth. Everything works together, so you’re never stuck with just one flavor in a bite.

Another secret? Letting it rest in the fridge. That downtime gives all the ingredients a chance to mingle, and the result is a bolder, more rounded flavor.

Tips for the Best Keto Street Corn Pasta Salad

• Char the corn – Don’t skip roasting the corn. It’s what makes this “street corn” and not just “corn salad.”

• Cool the pasta – Hot pasta will make the dressing runny. Let it cool for 10 minutes before mixing.

• Don’t go light on lime – Lime juice brightens the whole dish. If your lime is small or not very juicy, use two.

• Chop veggies small – You want little bursts of flavor in each bite, not big chunks overpowering everything.

• Taste before serving – Sometimes you’ll need an extra pinch of salt or another squeeze of lime depending on your ingredients.

Serving Ideas

You can serve this salad as a side, but honestly, it holds its own as a main dish. Here are a few ideas:

• Alongside grilled steak or chicken for a summer dinner.

• Packed into a mason jar for an easy work lunch.

• Scooped onto lettuce leaves for a taco-style salad wrap.

• As part of a keto picnic spread with deviled eggs and cucumber salad.

My First Time Making This

The first time I made this, it wasn’t even supposed to be a keto recipe. I had leftover corn, a block of cotija cheese I didn’t want to waste, and half a bag of shirataki pasta sitting in the fridge. I tossed it all together with some mayo and spices, not really expecting much. But after the first bite, I actually stopped mid-chew and thought, “Wait… this is way better than it has any right to be.”

That was two summers ago, and since then, I’ve made it for family barbecues, holiday potlucks, and even just for myself when I want something comforting but not carb-heavy.

Conclusion

This Keto Street Corn Pasta Salad is the kind of recipe you keep in your back pocket for when you want something that feels like comfort food but won’t throw you off your eating plan. It’s fresh, creamy, smoky, and just spicy enough to keep it interesting. And whether you serve it as a side or make it the star of the plate, it’s going to win over anyone who takes a bite, keto or not.

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