Sauce: In a bowl combine the vinegar, lemon juice, and shallots. Gradually add the oil, whisking until thoroughly blended. Add the capers, tomatoes, corn, basil, and olives, tossing gently to combine. Add salt and pepper to taste.
Steam squash until just tender, being careful not to overcook. Season with salt and pepper to taste. Arrange on a shallow platter or bowl. Spoon sauce over top. Serve hot or at room temperature.
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