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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.
Lindsay
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.
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 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.
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Next Level Zoodles with Creamy Sweet Corn Sauce
- Total Time: 25 minutes
- Yield: 2–3 (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
- 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
- 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.
- 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.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Cuisine: American
Keywords: zoodle recipe, corn zoodles, zucchini noodles
One More Thing!
This recipe is part of our collection of incredible corn recipes. Check it out!
This recipe looks absolutely delicious! I love the idea of combining zoodles with a creamy corn sauce—it sounds so refreshing and perfect for summer. Can’t wait to try this out for dinner! Thanks for sharing! 🌽🥒✨
This recipe looks incredible! I’ve never thought of pairing zoodles with a creamy corn sauce before, but it sounds so delicious and refreshing. Can’t wait to try it out this weekend! Thank you for the inspiration! 🍽️✨
How do you stop the zucchini for releasing sooo much water into the dish?? It was creamy, then zucchini happened.
Great question, Kim! You can pat the zucchini dry with paper towels. Or, saute it in a skillet for a couple minutes to release the extra water.
Delicious! My husband and I loved this so much I made it twice this week (it’s corn and zucchini season in Florida 😁). And it’s super healthy while tasting like a rich pasta dish. Served with baked chicken breasts and topped with basil, goat cheese (extra creamy factor) and cherry tomatoes. New summer fave!
Lots of your other recipes have been winners but this one was not. It took too much salt to make it edible.
Ez & tasty…..I added sautéed mushrooms into the mix, and topped with fresh & pine nutsbasil
We made a double batch of this tonight for a group dinner and all I can say is WOW! The sauce is so delcicious and creamy – yet you don’t feel weighed down after. We used almond milk and half onion half minced garlic. The best part was adding in fresh sautéed shrimp. Added this to my fave GF recipe board already – thank you so much for sharing. 🙂
So glad to hear that, Lindsey!
Freaking delicious. Started my sugar free jan today, and I could probably just eat this all month!
Your photographs are amazing. I feel hunger instantly!
Your website is amazing. It is on the top 3 I love. deliciouslyella.com for foods http://www.sipofwellness.com for recipes
Is it just 1/2 cup of chx broth or
Milk, water
Hi, this recipe looks delicious but I don’t understand the “etc.” in the liquid ingredients.
Hi Nancy! That just means you can use whatever liquid you’d prefer – broth, milk, or another favorite.
am i supposed to gargle the olive oil for the swish at the end? a “swish” of olive oil…lol! obvious beginner here…
Ha! Nope, just straight from the bottle. 🙂
Very tasty to look …
I never fail to love zucchini noodles. They taste amazing with everything!
We’d definitely agree! 🙂 Hope you enjoy them!
This sounds AMAZING! What’s NOT to love about zucchini and corn! This is a MUST try, for sure! Thanks Lindsay! 🙂
Hope you enjoy it! 🙂
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.
Yes, definitely!
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
Maybe spinach? 🙂
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?
Hm, I would guess 2 cans would be enough!
This is heavenly mouthwatering! I gotta have to try this.
Hope you like it Jennifer!
You betcha I am so ready for this! Need this in my life asap! lol
Yup! Me too 😀 Summer eating FTW!
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!
Hahah love it. 🙂 Thanks for the comment Annie!
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.
um, what?! Why is every grocery store not doing that?
I’m currently making this and pairing it with… a steak! Oh yes I am 🙂 the sauce has my stamp of approval!
I love you for that steak. Get it, girl!
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)
Thanks Melissa! So glad you loved it!
Omg, this sounds incred and the fact that it’s so simple is even better!
Simple is always the best IMO.