Elote with Zucchini Noodles

Elote with Zucchini Noodles

I am officially back from our babymoon in Hawaii and jumping right back into the swing of things with these elote-style zucchini noodles, adapted from this Cooking Light recipe.

We flew back on Saturday (lost the whole day traveling) and arrived on Sunday morning around 6:45am. We hopped right in bed, slept until 12:30pm and then my family came over to celebrate Father’s Day.

Needless to say, I woke up this morning tired, but ready to focus on everything spiralized!

The babymoon was exactly what I needed to de-stress and get excited about this baby! It’s easy to kind of forget your pregnant during this trimester, because your energy levels are back to normal and most of the less-pleasant symptoms are gone. So, it was lovely to spend a week in Maui, Hawaii, with my husband.

Elote with Zucchini Noodles

I read almost three full books, relaxed, got plenty of time on the beach, drank lots of pineapple and coconut mocktails, and ate plenty of banana bread (probably too much!) It’s just so nice to be away from home – we didn’t bring our laptops and barely loaded up our email (I didn’t actually do any work except for post pictures on Instagram!)

I’m going to be doing a full Hawaii/babymoon recap over on my lifestyle blog later this week, so if you want to hear all about it and my thoughts on Hawaii, bookmark Alissandrab!

This salad was featured in Cooking Light magazine (and they have the same recipe online) and I immediately knew I had to try it out – with Greek yogurt instead of sour cream. If you’re a sour cream fan, go for it! Greek yogurt is a lighter option, but it’s only two tablespoons used in the recipe, so go with what you prefer.

Elote with Zucchini Noodles

This salad would go great with some seared flank steak, grilled chicken, or some spicy shrimp. Or, toss some quinoa into the overall mixture for a boost of veggie-friendly protein.

I’m off to cook tomorrow’s recipe (can you tell I’m behind?!), but in the meantime, I hope this easy zucchini noodle dish makes your summer must-make list!

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 3 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Serves 4 (1/2 cup per serving)

Elote with Zucchini Noodles

15 minPrep Time

15 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2 tablespoons plain nonfat Greek yogurt
  • 2 tablespoons chopped fresh cilantro
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon kosher salt
  • 3/4 cup fresh corn kernels (cooked) - or just use corn from a can
  • 1 large zucchini, Blade D, noodles trimmed
  • 2 tablespoons crumbled queso fresco cheese (or feta will work too)
  • 1/8 teaspoon chili powder

Instructions

  1. In the bottom of a large bowl, mix together the Greek yogurt, cilantro, oil, lime juice, and salt. Add the corn and zucchini noodles and toss well to combine.
  2. Transfer the mixture to a serving bowl or platter and top with cheese and chili powder. Serve.

Notes

Per serving (1 out of 4) - Calories: 92, Fat: 6g, Saturated Fat: 1g, Carbs: 7g, Fiber: 2g, Sugars: 4g, Protein: 4g, Sodium: 232mg

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Elote with Zucchini Noodles

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Comments

  1. This looks like an amazing summer recipe. Zucchini and corn are such a great combination, and queso fresco seals the deal. ;-) I loved looking at your IG photos and IG stories from Maui! So glad you and your husband have a wonderful babymoon! I loved the Road to Hana IG stories!
  2. Pamela Schramek :
    Do you cook the corn?
  3. Do you think this would be good or weird with a poached egg on it? Looking to cook something for my vegetarian friend later this week- she can have eggs/dairy, so was looking for something that would incorporate a poached egg if you have any other recs! Have both your cook books. Love them!
  4. Do you cook the corn?
  5. Going to make this tonight!!! Looks so good!
  6. I made this last night. I grill-roasted corn on the cob then cut the kernels off. The char from the corn really added a nice flavor to the dish. I still have corn left - so I am repeating the dish! I am using chayote instead of zucchini - but would consider using jicama too.
  7. Made this last night with jalapeno marinated pork chop and some diced jalapeno with the elote and OHMYGOD!
  8. Had this for lunch! OMG delicious and easy, there is leftovers....just me, hope it will keep until tomorrow........ A new favorite...I had a few spicy shrimp leftover for my extra protein!!! Awesome!!
  9. Your babymoon sounds like an absolute dream!
  10. I made this last night using blade D as suggested in the recipe . It was a much wider noodle than in the picture. What blade did you use for the picture?
  11. Love love love elotes and getting it from a very particular street vendor in Chicago. Since that is not exactly the healthiest thing to eat, I love this take on it. I did substitute the queso blanco with cotija cheese, since I was lucky enough to find it. Definitely adding some grilled shrimp next time to make it a complete meal!

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  1. […] a 99.9% chance I’ll be ordering it.  With that being said, how delicious and fresh does this recipe look?  Don’t have a spiralizer?  No worries…just use a potato peeler to create your […]

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