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Next Level Zoodles with Creamy Corn Sauce

Next Level Zoodles with Creamy Corn Sauce

8 reviews / 4.3 average

Today we take Zoodles to the next level, friends.

Today we say, Zoodles, quit it with the watery grossness.

We do not accept your sad and limp and vegetable-y tendencies.  We fully expect you to be filling and saucy and a little crispy in that happy-cooked-vegetable way.

And we are helping the cause by wrapping you up in a supremely sweet and savory creamy corn sauce that is starchy, thick, and worth storing in your fridge on its own as a little treat for toast, veggies, or just plain eating. That’s right, kids. I said just PLAIN EATING in reference to a creamy corn sauce. Did our beloved Creamy Cauliflower Sauce just send us a jealous emoji? Has Magic Green Sauce finally found its match? Are we going to love this sauce all the way right on through the end of summer until the sweet corn has been eaten by all the creamy corn sauce eaters of this blog? Answers – yes yes and yes.

Welcome to your Next Level Zoodles.

Zoodles in a bowl.
Corn for Creamy Corn Sauce.

Reasons I think zoodles are Next Level:

  • Their non-watery game is strong. This is thanks to a very, very thick creamy corn sauce with lots of starch that helps the Zs hold themselves together. No weeping allowed. (There will still be a tiny bit of weeping. These are zoodles.)
  • Well hello there, fitspo. We are eating zucchini in place of pasta. As in we just replaced a traditionally heavy carb with straight vegetable action. NBD.
  • As a follow up to fitspo, the resemblance to mac and cheese in terms of thickness and comforting-ness is shocking. I mean this in the best way possible.
  • These zoodles + this sauce works well as a blank-canvas approach. Think of it as a build-your-own zoodle bowl. Whatcha got in that crisper drawer, girlfriend? Let’s toss it in the mix. Dealing with leftover rotisserie chicken? Some extra herbs? Maybe some black beans or sun dried tomatoes or – I’m gonna say it – BACON? Free game.
Zoodles with Creamy Corn Sauce in a bowl with a spoon and a fork.

Zoodles are life.

More accurately, this literally-3-ingredient creamy corn sauce should go on everything starting NOW and ending never.

Are you ready? Psh, you were born ready.

Print
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Creamy Corn Zoodles in a bowl with fork and spoon.

Next Level Zoodles with Creamy Sweet Corn Sauce


  • Author: Pinch of Yum
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 23 (we like to eat A LOT of noodles per serving) 1x

Description

Zoodles with Creamy Corn Sauce! Literally three ingredients to make this epic savory-sweet corn sauce that will blow your mind.


Ingredients

Scale
  • 3 zucchini, spiralized
  • 1 tablespoon butter or olive oil
  • a few tablespoons of chopped onion, minced garlic, or a combo
  • 4 ears fresh sweet corn, kernels cut off the cob
  • 1/2 cup chicken broth, milk, water, etc.
  • pinch of salt, to taste
  • Parmesan, pepitas, fresh basil, or anything else your heart desires to add to the mix

Instructions

  1. Heat the butter or olive oil over medium heat. Add the onion or garlic and saute until soft and fragrant. Add the corn kernels and saute for another 5-10 minutes until very soft and roasty-looking. Transfer to a blender and add the liquid. Puree until very smooth.
  2. In the same pan, add a swish of olive oil and saute the zoodles for 2-3 minutes until they begin to soften. Add the corn sauce and toss to combine, adding extra liquid as needed to loosen the sauce. Top with something fresh, cheesy, crunchy, whatever you like… and enjoy your Masterpiece Creation, you boss you.
  • Category: Dinner
  • Cuisine: American

Keywords: zoodle recipe, corn zoodles, zucchini noodles

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Recipe rating

54 Comments

  1. Pinch of Yum Logo
    KK

    if i am short on time, is it ok to use canned sweet corn? if so, how many cans would you recommend? thank you!

  2. Pinch of Yum Logo
    Isandy

    Hi!

    This looks absolutely delish. If I decide to use canned corn instead, what would be an approximate measure, one can?

    Thank you.

  3. Pinch of Yum Logo
    Melissa Clements

    Made for dinner last night with chicken stock, and I can attest to wanting to lick the sauce off the plate. High fivers, once again Lindsay!
    (My mobile won’t let me pick five stars, but this definitely is a 5-star review)






  4. Pinch of Yum Logo
    Britt

    I’m currently making this and pairing it with… a steak! Oh yes I am 🙂 the sauce has my stamp of approval!






  5. Pinch of Yum Logo
    Lindsay

    I absolutely love this! It was meant to be since my local groccery store makes and sells they own zoodles and I found them just this week. Win win. The flavors are incredible and I am honestly so full. Delicious.






  6. Pinch of Yum Logo

    I love love LOVE how easy this is. My eyes were bigger than my stomach this week at the farmer’s market and I bough too much corn. (or were my ears bigger than my stomach…get it? ears? corn? sorry. bad joke). This looks like the perfect way to use it up before it loses its sweetness. Thanks!

  7. Pinch of Yum Logo
    Julie

    I live in an area where we cannot get fresh corn, but we do have access to canned corn. Can you share how many cans I would need to make this recipe?

  8. Pinch of Yum Logo
    Rose

    Hiii! This recipe looks awesome, But i was wondering what other veggie I could add to the corn sauce to make it even better ? Love your blog xx

  9. Pinch of Yum Logo
    Serena

    This sounds delicious. My daughter is a vegetarian. Do you think I could use vegetable broth instead of chicken broth? Can’t wait to try.

  10. Pinch of Yum Logo

    This sounds AMAZING! What’s NOT to love about zucchini and corn! This is a MUST try, for sure! Thanks Lindsay! 🙂