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Keto Street Corn Pasta Salad Recipe

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Creamy, cheesy, and loaded with roasted corn flavor, this keto street corn pasta salad swaps high-carb noodles for low-carb pasta. Perfect for summer BBQs, potlucks, or make-ahead lunches.

Ingredients

Scale

Salad Base:

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

  • 1 cup roasted corn kernels (fresh or frozen)

  • 1/2 red bell pepper, finely diced

  • 1/4 cup red onion, finely diced

  • 1 jalapeño, seeds removed, minced (optional)

  • 1/2 cup fresh cilantro, chopped

  • 1/2 cup cotija cheese (or feta)

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

Instructions

  1. Cook the pasta – Prepare low-carb pasta according to package directions. Drain well and let cool.

  2. Roast the corn – In a dry skillet, roast corn over medium-high heat until lightly charred.

  3. Make the dressing – In a large bowl, mix mayonnaise, sour cream, lime juice, paprika, chili powder, garlic powder, salt, and pepper until smooth.

  4. Assemble the salad – Add pasta, roasted corn, bell pepper, onion, jalapeño, cilantro, and most of the cotija cheese to the dressing. Toss to coat.

  5. Chill and serve – Refrigerate for 30 minutes before serving. Top with remaining cotija cheese.

Notes

  • For extra protein, add grilled chicken or shrimp.

  • If corn is frozen, thaw and pat dry before roasting.

  • Tastes even better the next day after chilling overnight.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-street-corn-pasta-salad/