Low Carb Street Corn Pasta Salad
Elevate your summer side dishes with this Low Carb Street Corn Pasta Salad, a flavorful twist on the classic street corn-inspired recipe with a guilt-free twist! Made with low-carb pasta like shirataki noodles or chickpea varieties, this salad combines the smoky sweetness of sautéed corn, creamy lime-dressed goodness, and a hint of spice for a vibrant blend of textures and flavors. Creamy mayonnaise and sour cream are infused with chili powder, paprika, and garlic powder, while cotija cheese (or feta) and fresh cilantro bring authentic zest. Perfectly chilled for refreshing meals, this dish is ideal as a healthy accompaniment to BBQs, picnics, or easy weeknight dinners. Ready in just 25 minutes, it’s a must-try for low-carb enthusiasts and foodies alike!
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Recipe Information
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
Instructions
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.
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.
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.
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.
Taste and adjust seasoning, adding more lime juice, salt, or chili powder if desired.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve chilled or at room temperature, garnished with extra cilantro, cotija cheese, and a sprinkle of chili powder for presentation if desired.
Nutrition Facts
Calories |
2973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.7 g | 337% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 3784 mg | 165% | |
| Total Carbohydrate | 133.3 g | 48% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 28.6 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1103 mg | 85% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1254 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
