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Elote-Style Zucchini Noodles

Photo: Caitlin Bensel
Yield

Serves 4 (serving size: about 1/2 cup)

Elote is the Mexican street food of your dreams: a grilled ear of corn dressed with mayo, chile powder, crumbly queso fresco, and a squeeze of lime. We translate the dish into a fresh zucchini noodle salad (trust us, you won’t be bored of abundant summer squash with this recipe). If you don’t have a spiralizer, you can use a julienne peeler. You could also cut the squash into thin planks and then slice into thin strips.

Ingredients

  • 3/4 cup fresh corn kernels
  • 2 tablespoons chopped fresh cilantro
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon kosher salt
  • 1 large zucchini (about 8 oz.), trimmed and spiralized into thin noodles
  • 2 tablespoons light sour cream
  • 2 teaspoons water
  • 2 tablespoons crumbled queso fresco cheese
  • 1/8 teaspoon ground red pepper

Nutrition Information

  • calories 100
  • fat 7.5 g
  • satfat 1.9 g
  • monofat 4.3 g
  • polyfat 1 g
  • protein 3 g
  • carbohydrate 8 g
  • fiber 1 g
  • cholesterol 5 mg
  • iron 0.0 mg
  • sodium 162 mg
  • calcium 42 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place first 6 ingredients in a large bowl; toss. 

  2. Combine sour cream and 2 teaspoons water; drizzle over zucchini mixture.

  3. Top with cheese and ground red pepper.