1/4 c. vegetable oil
2 garlic cloves, flattened
1/3 c. sour cream or plain yogurt
2 tbsp. honey
1 1/2 tsp. salt
2 lg. red bell peppers
2 tbsp. olive oil
1/2 c. chopped red onion
2 tbsp. curry powder
1/3 c. mayonnaise
1 tbsp. fresh lemon juice
3/4 tsp. freshly ground black pepper
5 lg. zucchini, quartered lengthwise
8 ears of corn or 2 (10 oz.) pkgs. frozen whole kernel corn, thawed

Combine vegetable oil, curry powder and garlic in heavy small skillet. Stir over low heat until fragrant, about 5 minutes. Cool completely; discard garlic. Whisk mayonnaise, sour cream, honey, lemon, salt and pepper to blend in small bowl. Stir in curry mixture (can be prepared 1 cay ahead, cover tightly and refrigerate).

Grill or broil peppers until charred and blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed. Rinse if necessary; pat dry. Cut peppers into 1/2 inch strips.

Brush zucchini with olive oil; grill or broil until brown and tender, about 4 minutes per side. Cool slightly. Cut into 1/2 inch pieces. Using sharp knife, cut kernels from cobs. Place kernels in large bowl. Add peppers, zucchini and onion. Pour curry mixture over vegetables and toss to coat. (Can be prepared 6 hours before serving. Cover and refrigerate. Bring to room temperature.)