A simple and sunny combination of sweet summer corn, yellow squash, onion, and jalapeño make a delicious earthy-sweet salsa, perfect for topping tacos, adding to burrito bowls, and creating the yellow band of our vibrant “Rainbow” Salsa.
1 1/2 cups fresh corn kernels (about 3 ears)
2 yellow squash, seeded and cut into 1/4-in. pieces
1/2 Vidalia onion, cut into 1/4-in. pieces
1 jalapeño chile, seeded and chopped
1 tablespoon fresh lime juice (from 1 lime)
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
How to Make It
Stir together all ingredients in a medium bowl. Serve immediately, or cover and chill up to 3 days.