Ingredients

• 2-3 summer squash, chopped  
• 2 bell peppers, chopped 
• 4 Cups fresh or frozen corn, kernels cut off cob if fresh 
• 2 Cup cherry tomatoes, halved 
• 3 green onions, sliced 
• 3 Tablespoons olive oil
• 2 limes, juiced 
• 1 teaspoon salt 
• 1 teaspoon pepper 
• ½ teaspoon cumin 
• ½ teaspoon ground chile 
• ½ bunch cilantro, chopped
• *Optional: ½ to 1 whole jalapeno, minced 

Directions

1. In a large sauté pan, heat olive oil over medium high heat. Add summer squash, bell peppers and corn, then sauté for 10 minutes. 
2. In a large mixing bowl, combine all ingredients and stir until well combined. 
3. Taste and adjust seasonings. 
4. Serve and enjoy!

Chef’s Choice: Can be served as a side dish, a dip for chips, or as a topping for tacos or tostadas!