Elote with Zucchini Noodles

gluten freevegetarian
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 Inspiralizedali!

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!

Now you can watch a cooking video of this recipe:

Inspiralized

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.

Elote with Zucchini Noodles

Prep Time15 mins
Total Time15 mins

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

  • 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.
  • 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

Elote with Zucchini Noodles

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15 comments

Allison says:
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!
Ali Maffucci says:
Thank you so much lady!
Pamela Schramek says:
Do you cook the corn?
Helen Coupe says:
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!
andrew scott says:
I thought about adding a poached egg too
Pamela says:
Do you cook the corn?
Christina says:
Going to make this tonight!!! Looks so good!
KristineD says:
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.
Lara says:
Made this last night with jalapeno marinated pork chop and some diced jalapeno with the elote and OHMYGOD!
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!!
Debora Caloggero says:
I am so hooked on this making it for 4th of July party !!! Ali Love you!!!!
Nia says:
Your babymoon sounds like an absolute dream!
Anne says:
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?
Kari L. says:
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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I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
...