Curried Corn, Zucchini and Bell Pepper Salad

• olive oil↗1⁄4 cup
• curry powder↗2 tablespoons
• garlic↗2 cloves

  crushed

• mayonnaise↗1⁄3 cup
• sour cream or 1/3 cup Greek yogurt↗1⁄3 cup
• honey↗2 tablespoons
• lemon juice↗1 tablespoon
• salt↗1 1⁄2 teaspoons
• pepper↗3⁄4 teaspoon
• large red bell peppers↗2
• large zucchini5

  quartered lengthwise

• olive oil↗2 tablespoons
• frozen corn, thawed↗1 lb
• chopped red onion1⁄2 cup

Step-by-step instructions

1. 1

   Combine oil, curry powder and garlic in small skillet.

2. 2

   Stir over medium-low heat until fragrant, about 5 minutes.

3. 3

   Cool completely; discard garlic.

4. 4

   Whisk mayonnaise, sour cream, honey, lemon juice, salt and pepper.

5. 5

   Stir in curry mixture (can be prepared 1 day ahead).

6. 6

   Grill or bbq peppers until charred and blackened on all sides.

7. 7

   Put into a plastic bag, close, and steam for 10 minutes.

8. 8

   Peel and seed.

9. 9

   Cut into ¼ inch wide strips.

10. 10

    Brush zucchini with 2 tblsps olive oil.

11. 11

    Grill or bbq until brown and tender, about 4 minutes per side.

12. 12

    Cool slightly.

13. 13

    Cut into ½ inch pieces.

14. 14

    Boil corn until tender, drain well.

15. 15

    Place corn, peppers, zucchini and onion in large bowl.

16. 16

    Pour curry mixture over and toss to coat (can be prepared up to 6 hours ahead).