Calabacitas Salsa: Perfect for Cinco de Mayo

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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.

4.67 from 3 votes

Print

Calabacitas Salsa

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

This chunky, garden-fresh calabacitas-style salsa is made with zucchini, squash, corn, onions, jalapeno peppers and spices. Serve it hot as a side dish or cold as a salsa with your favorite tortilla chips.

Course: Appetizer, Side Dish

Cuisine: Mexican

Servings: 8 servings

Calories: 126 kcal

Ingredients

• 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
• salt
• 1 cup queso fresco cheese crumbled

Instructions

1. Heat olive oil and butter in a large skillet over medium high heat.
2. Add corn and saute for 2 minutes.
3. Add zucchini and squash and saute for 2 minutes more
4. Add red onion and jalapeno and saute until vegetables are tender.
5. Season with the juice of one lime and salt liberally, to taste.
6. Allow to cool completely, then toss with crumbled queso fresco cheese.

7. Serve with your favorite tortilla chips.

Nutrition Facts

Calabacitas Salsa

Amount Per Serving

Calories 126 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Cholesterol 11mg4%

Sodium 125mg5%

Potassium 394mg11%

Carbohydrates 13g4%

Fiber 2g8%

Sugar 5g6%

Protein 5g10%

Vitamin A 470IU9%

Vitamin C 27.4mg33%

Calcium 107mg11%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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:

Vegetarian Healthy Nachos

Slow Cooker Chili Cheese Dip

Summer Squash Casserole

Fajita Veggie Quesadillas

Mushroom & Squash Vegetable Pasta Salad

Mediterranean Quinoa Salad