I found some lovely squash blossoms at the farmer's market last weekend and had not a clue what to do with them. Aggregating some facebook suggestions, I stuffed them and baked them coated in olive oil for 1/2 hour. The blossoms were a little wilted by the time I made up my mind what to do with them, so I did an icewater bath before stuffing, which helped.
Diced roasted Hatch green chilis
Fresh corn "off-the-cob"
Chipotle sauce (from a can)
Finely diced sundried tomatoes