Zucchini noodles with creamy corn sauce

Zucchini Noodles with Creamy Corn Sauce

Total Time
20 min
10 min
10 min
Sweet fresh corn kernels cook briefly with sautéed onions and blend into an irresistibly creamy sauce for crisp zucchini noodles. The serving size is generous and satisfying, and you can feel good about eating a plate full of veggie goodness. Be sure to blend long enough for the sauce to get smooth—and do use a blender, as a food processor won’t yield the same results. We cook the zoodles briefly, just to warm them without wilting them or causing them to water out. Look for prepared zucchini spirals in your grocery store’s produce section to streamline prep.


Unsalted butter

1 Tbsp


1 cup(s), chopped, sweet, finely chopped

Uncooked corn

2 cup(s), fresh

Kosher salt

½ tsp

Crushed red pepper flakes

tsp, or up to 1/4 tsp


¼ cup(s)

Fresh zucchini spirals

1 pound(s), 6 cups

Grated Parmesan cheese

¼ cup(s)


¼ cup(s), thinly sliced


1 Tbsp, thinly sliced


  1. 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.
  2. 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.
  3. 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.
  4. Serving size: about 2 ⅓ cups