Guilt Free Zoodles with Creamy Garlic Corn sauce

zoodles & corn

Hello My Friends!

Did you know that Zoodles are the new spaghetti?!

If you haven’t tried making zucchini noodles yet then you definitely should with this scrumptious recipe. Not only is it super easy to prepare but also utterly delicious. You can literally make a fabulous dinner in 10-15 minutes! What beats that? As for the corn sauce; how many of you can say that you have had creamy yummy corn sauce before? It is so simple to make and pairs really well with the zucchini noodles. This is definitely a fantastic meal to make when you are in a rush yet want a comforting dish. What’s awesome about zoodles is that it pairs well with almost any sauce just like regular pasta! So, if you don’t like corn; then possibly try a red or garlic sauce instead.

Servings: 2

Total Time: 15 min


4 spiraled zucchinis with the skin on (links below to buy product that makes zoodles or other veggie noodles)

4 fresh sweet corn; cut kernels off the cob

1/2 a cup of chicken broth; (or add 1/2 a bouillon cube mixed with water if you do not have chicken broth)

3 chopped cloves of garlic

4 tablespoons of olive oil

Salt & Pepper to taste

A pinch of cumin

2 teaspoons of garlic powder

2 tablespoons Grated Parmesan Cheese


  • In a skillet, heatΒ  2 tablespoons of olive oil and saute the chopped garlic for 2 minutes or so. To that, add the chopped corn kernels till lightly roasted and tender. That should take about 5-10 minutes. Transfer the mixture to a processor or blender; add the cumin, garlic powder, salt & pepper. Then, puree till smooth & creamy with the broth. Add a little more broth if too thick.
  • In the same skillet, add the rest of the olive oil and saute the zoodles for about 4 minutes. Add the corn sauce and the parmesan. Let that cook with the zoodles for another minute or two. Plate your zoodles with the corn cream sauce and sprinkle the Parmesan on top.
  • *Tip: Do not salt the zucchini till the very end because it will release moisture and become soggy. Luckily, corn is a starch and will thicken this if necessary anyway.
  • I also made some shrimp on the side to make the meal heartier! Tastes great together πŸ™‚

How easy was that?!


Links to the skillet & veggeti are down below πŸ™‚

[WooZoneProducts asin=”B00IIVRB3W,B00VQTHRAA,B00006JSUA”][/WooZoneProducts]


zucchini & corn



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  1. Hi, I tried to print this recipe out so that I can follow the directions IN MY KITCHEN. However, you’ve blocked the ability to copy and paste this recipe nor have you offered a “print this recipe” link. Is there any reason for this unusual obstrction?

  2. Hi there again. I was looking over your recipe and I was confused about your instructions. You say to cook the zoodles for 4 minutes, then add the corn and the PARMESAN. Then you say plate the zoodles and corn and then sprinkle the PARMESAN on top. So what is it? Do you add the Parmesan while cooking or do you top it once it’s been plated? OR should you have noted that the 2 tablespoons of Parmesan should have been evenly divided between these 2 steps?

  3. Hi, incoporate the parmesan with the corn. If you want, you can sprinkle some as a garnish.
    As for not being able to print the recipe, that is something I am working on as I update my blog. Hope this answers your questions!

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