Zucchini noodles with creamy corn sauce
1 cup(s), sweet, finely chopped
uncooked sweet yellow corn
2 cup(s), fresh
crushed red pepper flakes
⅛ tsp, or up to 1/4 tsp
fresh zucchini spirals
1 pound(s), 6 cups
grated Parmesan cheese
¼ cup(s), thinly sliced
1 Tbsp, thinly sliced
- Heat a large skillet over medium-high heat. Add butter to pan and swirl until butter melts. Add onion; sauté 5 minutes or until onion is tender and starting to brown. Stir in corn, salt, and red pepper; sauté until corn is crisp and barely cooked, 2 to 3 minutes.
- Reserve ½ cup corn mixture. Place remaining corn mixture in a blender, and add ¼ cup water. Remove center piece of blender lid to allow steam to escape; place a clean towel or double layer of paper towels over opening in lid. Blend on high speed until sauce is creamy and smooth, about 1 minute.
- Scrape sauce into pan over medium-low heat. Add cheese and stir until cheese melts. Add zucchini to pan; cook, tossing to coat with sauce, until just warmed, about 2 minutes. Remove from heat and stir in basil. Sprinkle with reserved corn mixture and chives.
- Serving size: about 2 ⅓ cups