Step 1

For the ginger turmeric dressing: Place the cashew butter, ginger, honey, vinegar, turmeric, garlic, lemon zest and juice and 1/2 cup water in a blender and puree until smooth, about 30 seconds. Season to taste with salt, pepper, more lemon or vinegar or more honey. Set aside.

Step 2

For the corn salad: Preheat a grill or grill pan to medium-high heat.

Step 3

In a large bowl, add the corn and cover with water to soak. Season the water with about 2 tablespoons salt. Mix until the salt is dissolved. Keep in the water for about 20 minutes, or enough time for the grill to preheat.

Step 4

Place the corn directly on the grill, turning frequently every couple minutes, for about 15 minutes total. Remove and let completely cool. Remove the husks, then cut the kernels into a bowl.

Step 5

Meanwhile, brush the squash with olive oil and sprinkle with salt and pepper. Grill, cut side down, until the squash is just soft. Let cool, then cut the squash into small wedges. Add to the bowl.

Step 6

Add the tomatoes, mango and banana peppers to the bowl and toss with the ginger turmeric dressing. Season to taste and serve.