- 1 jalapeño, seeds removed, chopped
- 1 (4-inch) piece turmeric, peeled, chopped, or 3/4 teaspoon ground turmeric
- 1 (1-inch) piece ginger, peeled, chopped
- 1 garlic clove, crushed
- 1 cup coarsely chopped cilantro
- 1/4 cup olive oil
- 1/2 teaspoon finely grated lime zest
- 3 tablespoons fresh lime juice
- Kosher salt
- 3 ears of corn, husked
- 2 yellow bell peppers
- 4 ounces Sun Gold or cherry tomatoes
- 2 endive, leaves separated, halved if large, or 1 large head of frisée, torn into bite-size pieces
- 2 cups dandelion greens or arugula
- Kosher salt
- Pulse jalapeño, turmeric, ginger, garlic, cilantro, oil, lime zest, and lime juice in a food processor until smooth with a few flecks of cilantro. Transfer to a small bowl; season with salt.
- Prepare a grill for high heat. Grill corn, turning occasionally, until charred and cooked through, 6–8 minutes. Let cool; cut kernels off cobs and place in a large bowl. (Or, cut kernels from cobs and char in a dry cast-iron skillet over medium-high, 8–10 minutes.)
- Heat broiler. Broil peppers on a rimmed baking sheet, turning occasionally, until blackened in spots and nearly cooked through, 12–18 minutes. Let cool; cut into 1″ strips, retaining as much charred skin as possible; add to corn.
- Broil tomatoes on same baking sheet, tossing once, until blackened in spots and starting to burst, about 5 minutes. Let cool. Add tomatoes, endive, and greens to corn; toss to combine. Drizzle dressing over and toss to coat; season with salt.