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+ servings
corn and squash salsa with chips

Calabacitas Salsa

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.
4.67 from 3 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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
 

  • 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.

Nutrition

Calories: 126kcalCarbohydrates: 13gProtein: 5gFat: 6gSaturated Fat: 2gCholesterol: 11mgSodium: 125mgPotassium: 394mgFiber: 2gSugar: 5gVitamin A: 470IUVitamin C: 27.4mgCalcium: 107mgIron: 0.6mg
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