Elote Style Zucchini Noodles Food

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ELOTE-STYLE ZUCCHINI NOODLES



Elote-Style Zucchini Noodles image

Make and share this Elote-Style Zucchini Noodles recipe from Food.com.

Provided by WKernan

Categories     < 15 Mins

Time 10m

Yield 4 1/2 cup, 4 serving(s)

Number Of Ingredients 10

3/4 cup corn kernel
2 tablespoons chopped cilantro
1 1/2 tablespoons olive oil
1 tablespoon lime juice
1/4 teaspoon salt
1 large zucchini, spiralized
2 tablespoons light sour cream
2 teaspoons water
2 tablespoons crumbled queso fresco
1/8 teaspoon pepper

Steps:

  • Place first 6 ingredients in bowl. Combine sour cream, 2 t water, drizzle over mixture. top with cheese and ground red pepper.
  • cal 100, fat 7.5, carb 8, fiber 1.

Nutrition Facts : Calories 124.1, Fat 6.6, SaturatedFat 1.3, Cholesterol 2.5, Sodium 159.3, Carbohydrate 16.3, Fiber 2.3, Sugar 2.1, Protein 3.1

CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)



Calabacitas con Elote (Zucchini with Corn) image

One of the most popular Mexican side dishes. It is so good, that Mexicans often double the portion and eat it as main dish with warm tortillas. This is a keeper for vegetarians and meat lovers.

Provided by gem

Categories     Side Dish     Vegetables     Tomatoes

Time 50m

Yield 6

Number Of Ingredients 9

2 ½ cups fresh corn kernels
1 tablespoon olive oil
¼ cup chopped onion
1 clove garlic, minced
1 pound zucchini, sliced
3 roma (plum) tomatoes, chopped
1 fresh poblano chile pepper - seeded, deveined, and chopped
salt and black pepper to taste
¼ cup crumbled cotija cheese

Steps:

  • Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
  • Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.

Nutrition Facts : Calories 120.6 calories, Carbohydrate 17.8 g, Cholesterol 5.8 mg, Fat 4.9 g, Fiber 3.5 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 83.2 mg, Sugar 4.8 g

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