Fried Summer Squash Tacos with a Charred Corn Salsa


Fried Summer Squash Tacos with Charred Corn Salsa

I’m not trying to turn A Cozy Kitchen into TMZ but dang, can we have a moment and discuss Amanda Bynes. Good gracious. At first I was like, whoa she’s acting a little crazy, this is amazing and entertaining and funny. Annnnd now I’m like, umm…this is worrisome. And sad. But like the rest of the universe, I can’t look away. I can’t. I’m watching every second of it.

A few months ago a friend pointed out to me that if you make a cool looking Lisa Frank-like collage with tons of pictures of her and tweet it at her, she’ll retweet you. She does this often. She challenged me to make a collage and if I got retweeted she’d give me a $100. And since I have like a gazillion shoes I’m currently lusting after, I was said sure ok. Buuuuut now, I refuse to do it. Her behavior went from funny and wild to like disconcerting. Whenever she does something new I text Josh to tell him and he responds with just an ‘ok’. He doesn’t care. All he cares about are fancy pictures of food on the internet, not ex-Disney star gossip. Am I the only one?!?! I can’t be…

Ok, now that out of my system…Hi Monday! Let’s talk about tacos.


These tacos are my jam. They’re for my veggie loving friends. They’re a fried play on tacos de calabacitas (zucchini).

In my past life, I made vegetable fries like a stone cold maniac. These Zucchini Fries were gemtastic.

My favorite part of these tacos is the charred corn salsa. SO GOOD. When I finished eating this blog post (on my couch with Amelia staring at me), I grabbed a fork and ate the salsa and nothing else–EPIC!

It’s the simplest thing ever but so very awesome. There’s charred corn, crumbled, salty queso fresco, red onion, jalapeño and lots of lime. Oh and cilantro, too.




The summer squash is cut into batons and dipped in a panko mixture. I pan-fried these in less than an inch of oil, but alternatively you can bake them. There are two cooking methods directed below depending on which way you wanted to go. Think of it like choose your own adventure, taco-style.

Happy Monday. I like you.


Fried Summer Squash Tacos with a Charred Corn Salsa

Serving Size: 4


Charred Corn Salsa:

  • 1 ear of yellow or white corn
  • 1/2 jalapeño, diced
  • 1/4 cup diced red onion
  • 1/4 cup diced summer squash
  • 2 limes
  • 1 ounce queso fresco, crumbled
  • 1 tablespoon minced fresh cilantro
  • Salt and Pepper

Fried Summer Squash Tacos:

  • 12 ounces summer squash
  • 1 cup Panko bread crumbs
  • 1 teaspoon ground mustard
  • 1/2 teaspoon ground cayenne
  • 1/2 teaspoon salt
  • 2 large eggs
  • Tortillas
  • Mexican creama, optional


  • Over a gas range, place the ear of corn on the grate, and cook, rotating the corn a quarter turn every minute or so. Do this until the outside is evenly charred and the corn is tender, about 5-7 minutes. Transfer the corn to a cutting board and when the corn is cool enough to handle and cut the corn kernels off the cob. In a medium bowl, mix together the corn, jalapeño, red onion, summer squash, juice from 2 limes, queso fresco and cilantro. Salt and pepper to taste. Set aside.
  • Slice the summer squash into batons. In a shallow plate, mix together the bread crumbs, ground mustard, ground cayenne and salt. In a small to medium bowl, beat together the two eggs.
  • One by one, dip the squash batons in the beaten eggs and transfer to the plate, tossing them with the bread crumb mixture, being sure to coat the squash thoroughly. Repeat the process until all of the squash batons are coated.

Pan-fry method:

  • Heat a few tablespoons of olive oil over moderately high heat. Add the breaded squash to the hot oil and cook on each side for about 1-2 minutes, and until lightly golden brown. Transfer to a paper towel to drain. Repeat this process, adding more oil if needed, until all of the squash is fried.

Bake method:

  • Preheat the oven to 425 degrees F. Transfer the coated squash to a parchment-lined baking sheet and bake for 15-20 minutes, checking on them at the 10-minute mark and flipping them to ensure thorough baking.
  • To assemble the tacos, split the fried summer squash between tortillas and top with the charred corn salsa and a few dollops of Mexican creama. Serve immediately.
Nutrition Facts
Fried Summer Squash Tacos with a Charred Corn Salsa
Amount Per Serving (4 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Leave a Reply

  • Reply Elisa @ Insalata di Sillabe June 3, 2013 at 12:16 am

    Yum! These look perfect for a summer dinner-party! Thanks for giving us two cooking methods, I think I’m going for the bake one, to make these tacos extra healthy!

    Happy Monday,

  • Reply thecitygourmand June 3, 2013 at 1:10 am

    Tacos are the new thing down in Sydney and these look fabulous!

  • Reply Miss Kim @ behgopa June 3, 2013 at 1:20 am

    Oh yum! These look so filling without all the extra calories. Excellent choice for summer days!

  • Reply Miss Kim @ behgopa June 3, 2013 at 1:23 am

    Oh and Amanda Bynes is out of control. Duno wth happened to her. I thought she was one of the wholesome ones that prided herself in not getting caught up in that Hollywood child star growing up and growing crazy phase. I guess it was only a matter of time until she caught up with the other starlets gone bad.

  • Reply Marie @ Little Kitchie June 3, 2013 at 4:40 am

    Oy, Amanda. You definitely are NOT alone in being totally obsessed with the whole thing. It just gets more bizarre and sad every day…

    On a happier note, these tacos sound just perfect! I could definitely eat that salsa all on its own!! Will definitely be making these!

  • Reply grace June 3, 2013 at 4:41 am

    FANTASTIC idea. fried squash is a staple for me and my family in the summer, and this is just the kind of twist i love.

  • Reply Belinda @themoonblushbaker June 3, 2013 at 4:54 am

    I actually feel bad for amanda. She doesn’t deserve the negative press she is getting.

    I love this veggie idea on tacos! So flavourful but light.

  • Reply Tieghan June 3, 2013 at 5:16 am

    YUM! I love this idea and the charred corn is calling my name! Love that stuff!

  • Reply [email protected] June 3, 2013 at 5:30 am

    Can I say I’m obsessed with this recipe? This looks amazing! Gotta love tacos! Oh and don’t feel bad, I do the same thing with the Kardashians. My fiancé has nickname me Carolyn Kardashians because I kept saying omg, what if I look that big when I’m pregnant? We r both short and have a big hiney lol…As much as I despite entertainment media, it is so addictive to follow what’s happening next!

    • Reply Adrianna Adarme June 4, 2013 at 8:04 pm

      HAHAHA! Have you seen the picture of her feet? It’s pretty scary stuff.

  • Reply cindy June 3, 2013 at 6:30 am

    those tacos look amazing!

    and, my husband, Sean, could care less about the celebrity gossip I insist on telling him all about. I’m pretty sure he doesn’t even remember who Amanda Bynes is even though, just this weekend, I went into depth about her career on All That, remember when she would imitate Ross Perot? So weird…and now, SO SAD.

  • Reply Megan June 3, 2013 at 6:35 am

    First of all, Amanda Bynes, what?! Seems like just yesterday I was watching Freaky Friday, ya know?

    And these tacos look SUPER good. Panko fried errything, pleaze.

  • Reply Young Wifey June 3, 2013 at 6:54 am

    These look delicious! I love the addition of the squash. They def. look summery! Oh and Amanda Bynes? Loved her in “What I Like About You,” I totally thought she’d be one of the child stars that turn out okay!

  • Reply Rebecca at thisfineday June 3, 2013 at 7:27 am

    This look amazing. I’m so making these. Oh, I thank you thank you thank you! I’m in such a food rut. How much chicken, veggie and quinoa can one family eat!? Off to make my grocery list!

  • Reply Erin @ The Spiffy Cookie June 3, 2013 at 9:09 am

    I recently made oven-fried avocado tacos and now I must try these! I’m on a serious taco/Mexican kick lately

  • Reply Kait @ChickadeeSays June 3, 2013 at 9:23 am

    These look incredible. Pinned to make later!!

    xx Kait

  • Reply tina June 3, 2013 at 9:34 am

    you are totally tantalizing my taste buds! this is unreal! gorge and sooo freaking summer-ish! i’m totally impressing peez with these! thanks love 🙂 xoxo

  • Reply Eileen June 3, 2013 at 10:31 am

    These tacos sounds so perfect for summer! I can’t wait until the fresh corn hits the farmer’s market so I can try out this salsa. 🙂

  • Reply Lindsey June 3, 2013 at 12:49 pm

    awesome idea to fry the summer squash! looks amazing 🙂

  • Reply Kate June 3, 2013 at 7:36 pm

    Yum!!! These look amazing! I always have an abundance of squash in the summer so this recipe is going to get thrown into the rotation asap!

  • Reply Erin June 3, 2013 at 7:40 pm

    Made these tonight and they were fabulous! Even my meat loving husband and three kids thought they were pretty darn good and super filling. Will make again!!! Thanks for sharing. I love healthy recipes like this…I feel great after eating it.

  • Reply Jayne June 3, 2013 at 8:38 pm

    I really love squash. If I can find them in my market over here, I’d love to try those fried squash sticks. Love it!

  • Reply Christina @ The Beautiful Balance June 3, 2013 at 10:58 pm

    YUM!!! These look incredible.

  • Reply DB June 4, 2013 at 10:04 am

    OH Yummy! This is a perfect recipe for this weekend, our house guests are vegetarians. Mind if I share this link with the other veggie lovers in my recipe group at

  • Reply Purabi Naha June 4, 2013 at 10:43 am

    I loved the ground mustard and cayenne in these tacos. Really fresh and colourful! I think, I have to make it right now!! 🙂

  • Reply Katie @ Blonde Ambition June 4, 2013 at 12:32 pm

    I feel really bad about Amanda Bynes too. I feel like she doesn’t have any friends standing next to her to be like “whoa, friend, you’re acting kinda crazy”. Like, it’s a bad sign when Courtney Love is telling you to pull it together….

    Anyway, I would also totally eat that salsa with a fork! No chips required. Just charred corny goodness 🙂

    • Reply Adrianna Adarme June 4, 2013 at 1:41 pm

      That was my favorite celebrity reach out thus far. Briliant.

  • Reply charlotte June 4, 2013 at 1:23 pm

    Wow, I definitely just spent 15 minutes mindlessly absorbed by Amanda Bynes drama!

  • Reply Kasha the FarmGirl June 4, 2013 at 3:20 pm

    This is so up my alley!!

    Have you tried charring the tortillas first? It really adds dimension.

  • Reply Connie June 5, 2013 at 2:50 am

    oh wow! These look superb!

  • Reply Cookie and Kate June 5, 2013 at 8:04 pm

    Oh Amanda! She needs help. These tacos, on the other hand, are totally perfect just the way they are. Yum.

  • Reply Rachel June 9, 2013 at 4:01 pm

    I just made these for dinner, and they were SO GOOD! I will definitely be making this again. Thanks!

  • Reply Samantha @FerraroKitchen June 10, 2013 at 8:20 am

    Found you on pinterest and am SOO making these! Our neighbor gifted us with huge squash so this is perfect!

  • Reply Christine June 12, 2013 at 7:05 pm

    I literally just made this recipe 30 mins ago, and had to immediately come here to write a comment. And I seldom comment on blogs! This recipe is banging. The salsa is amazing on its own and in the taco, and the squash would be an amazing side as well. I feel like I have three new recipes, instead of just one! I used the baking method for the squash, and was very pleased with the texture and crispiness and glad to not have them be greasy. Thanks for the awesome recipe!

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    Absolutely delicious!

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  • Reply Frank August 6, 2013 at 11:29 am

    I made these last night. They were really good except when we fried the squash the panko doesnt stick very well. Your pictures looked way better than our squash. Still yummy but wish the batter maybe was different. Thanks

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