Fire Roasted Corn and Summer Vegetable 'Elotes'

1 red pepper, whole

1 green pepper, whole

1 red onion, halved

4 ears of fresh corn

1 zucchini, cut into spears

1 yellow squash, cut into spears

1 jalapeño pepper, whole

Salt

Olive oil

Dried oregano

Thyme

¼ - ½ cup mayo

2 tablespoons cayenne pepper

½ cup cilantro, minced

Preheat grill to medium high heat. Season vegetables with salt, olive oil, dried oregano and thyme. Let marinate for 30 minutes. Add corn, peppers, onion, zucchini and squash to grill, working in batches to avoid crowding. Leave the peppers on the grill until almost completely charred on all four sides.

Once vegetables are tender, remove from grill and let cool. Dice the squash and onion; place in bowl. Remove corn from the cob by holding it upright over a baking sheet tray. Secure cob so it doesn't rock and run a knife down each side. Add corn to squash. Remove outer layer of skin of pepper, deseed, dice and add to bowl. Add mayo and cayenne and pinch of salt and toss. Garnish with cilantro.

Serves 6 to 8 as a side salad

Chef Aram Reed