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.
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
Est. added sugars g
How to Make It
Place first 6 ingredients in a large bowl; toss.
Combine sour cream and 2 teaspoons water; drizzle over zucchini mixture.