Looking for authentic Cinco de Mayo food ideas? Then you have to try this easy, garden-fresh calabacitas recipe with your tortilla chips and Mexican beer. It’s also good a delicious way to use all that summer squash and zucchini from the garden.
A few years ago, we were on a summer road trip when we stopped for a quick lunch at a Mexican restaurant. I was expecting the same, familiar choices you find at many American Mexican restaurants. But the cuisine at this particular restaurant was unique, delicious and authentic.
My husband and I were most taken with a simple side dish of zucchini and corn, known as calabacitas con elote.
Just in time for Cinco de Mayo, I put a twist on the traditional calabacitas recipe by whipping up a chunky salsa that pairs well with any of my favorite varieties of Food Should Taste Good™ Tortilla Chips and Mexican beer.
In addition to zucchini and corn, this salsa includes squash, jalapenos, red onion and queso fresco cheese and spices.
You’ll love how well these simple flavors blend.
To make the calabacitas salsa, saute squash, zucchini, red onions and jalapeno over medium-high heat.
Season with lime juice and salt, and then toss with crumbled queso fresco cheese.
One really great thing about this recipe is that it can be served hot as a side dish, or chilled as a chunky salsa. Either way is delicious.
But since it’s almost Cinco de Mayo and it is also prime time for hanging out on the deck or patio, I’m really loving it as a salsa.
This post is sponsored by Food Should Taste Good™ , but all opinions are honest and my own. Read my full disclosure policy here.
I paired it with an assortment of Food Should Taste Good Tortilla Chips, which are all made from simple, wholesome ingredients. Food Should Taste Good believes in crafting better snacks, as they know food tastes best when it’s made with real ingredients. The chips are also certified Kosher and certified gluten-free.
There are so many terrific flavors, but we really like Jalapeno with Cheddar, Multigrain, Cantina and Lime flavors with the calabacitas.
The Lime and Jalapeno with Cheese varieties really complement the flavors in the recipe. The Multigrain Tortilla Chips are thick enough to stand up to a chunky dip like this, plus they’re super delish, with a slightly nutty flavor. And you can’t go wrong with crowd-pleasing, crispy Cantina Tortilla Chips when celebrating Cinco de Mayo.
My husband can’t handle food that is super spicy, so I only used one diced jalapeno pepper, with the seeds removed, when I made this dish.
But I like a little more spice, so I added some fresh, sliced jalapenos as a garnish. You’re welcome to add as many spicy peppers as you can handle when making the recipe.
Just be sure you have a light Mexican beer on hand to chase the heat.
- 1 Tablespoon olive oil
- 1 teaspoon butter
- 2 cups corn
- 2 zucchini diced
- 2 yellow squash diced
- 1-2 jalapeno peppers seeds removed and finely diced
- ½ cup red onion diced
- 1 lime
- 1 cup queso fresco cheese crumbled
Heat olive oil and butter in a large skillet over medium high heat.
Add corn and saute for 2 minutes.
Add zucchini and squash and saute for 2 minutes more
Add red onion and jalapeno and saute until vegetables are tender.
Season with the juice of one lime and salt liberally, to taste.
Allow to cool completely, then toss with crumbled queso fresco cheese.
Serve with your favorite tortilla chips.
Don’t forget to pin this calabacitas recipe. It’s the perfect Cinco de Mayo dip and an all-round spring and summertime snack.
Pin This! Summer Squash Calabacitas con Elote Salsa
You might enjoy these other recipes for summer squash and Cinco de Mayo food: