Directions

• Step 1

  If using fresh corn, cook in a large pot of boiling water for 3 minutes. Transfer to a cutting board until cool enough to handle. Cut the kernels from the cobs. Thinly slice scallions, keeping the whites and greens separate.

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• Step 2

  Heat oil in a large skillet over medium heat. Add the corn, the scallion whites, poblano (or jalapeño) pepper and bell pepper. Cook, stirring occasionally, until the corn is lightly charred and the peppers are tender-crisp, 6 to 8 minutes. Remove from heat; stir in garlic. Let the mixture cool.

• Step 3

  Whisk mayonnaise and lime juice in a medium sealable container. Stir in the vegetable mixture and scallion greens. Cover and refrigerate for up to 12 hours.

• Step 4

  Serve the dip with zucchini slices, mini peppers, and/or endive (see Tip).