Mexican Street Corn Zucchini Pasta! Fresh corn loaded up with lime juice, queso, and chili powder on top of summer zucchini and squash. The perfect light and easy dish for hot summer days!
Hello there summertime veggies. What’s that? Yes, veggies. A whole plate full of them! But it’s topped with some cheese so bear with me here. Actually I love my veggies. Now my 4 year old? That’s a different story. She’s not a huge fan.
Every day I put them on her plate and every day she carefully picks them up and places them on the table next to her plate. It’s her way of declining to eat something. If it’s not on her plate then it’s basically as though it doesn’t exist and she isn’t required to eat it.
So this recipe for Mexican Street Corn Zucchini Pasta is only made to feed about 2-3 people. Depending on how much those certain people can eat. Because in my house, this dish is really only for me and the hubs.
For the zucchini and squash I did use my spiralizer, you can use any of the cuts that you prefer. I thought these ribbons of zucchini and squash were so pretty though. If you don’t have a spiralizer you can actually cut up super thin slices of zucchini using a vegetable peeler. I’ve done it. It’s slightly more time consuming though.
I also left the zucchini and the yellow squash raw. I have tried this dish with cooked zucchini, heated with a small amount of olive oil and lime juice, with some salt and pepper. And while they are good, I just preferred this dish with the cold raw veggies. It’s so much more refreshing and it’s just perfect for a hot summer day.
More Lighter Recipes to Enjoy:
Mexican Street Corn Zucchini Pasta
- 2 zucchini
- 2 yellow squash
- 4 ears corn
- ½ tbsp olive oil
- salt and pepper to taste
- 2 tbsp sour cream
- juice from 1/2 small lime
- 2 tbsp cotija cheese, crumbled
- ⅛ tsp chili powder
- 2 tbsp cilantro , chopped
- Spiralize the zucchini and squash, set aside while preparing corn.
- Coat the corn on the cob with olive oil and salt and pepper. Grill on stovetop in a large pan on medium heat for about 8-10 minutes turning every couple minutes to ensure all sides of the corn are cooked.
- Allow the corn to cool for about 2-3 minutes then slice the corn off the cobs into a small bowl.
- Add the sour cream, lime juice, cheese, chili powder and cilantro. Stir to combine.
- Spoon the mexican street corn on top of the zucchini and squash noodles.
- Top with additional cheese and cilantro if desired.
- Serve immediately and enjoy!!
- ***If you prefer to cook the zucchini and squash noodles you can heat briefly in a skillet with a small amount of olive oil and lime juice (just use about 1-2 lime wedges for the juice)