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Mexican Street Corn Zucchini Pasta

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!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American, Mexican, Tex Mex
Servings: 4
Author: Serene

Ingredients

  • 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
  • tsp chili powder
  • 2 tbsp cilantro chopped

Instructions

  • 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)

Nutrition

Calories: 83kcal | Carbohydrates: 7g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 111mg | Potassium: 513mg | Fiber: 2g | Sugar: 5g | Vitamin A: 490IU | Vitamin C: 34mg | Calcium: 79mg | Iron: 1mg