Indian Corn with Curry Yogurt
- 4 large ears corn, shucked and cleaned
- 1 (7-ounce) container Greek yogurt
- 1 tablespoon honey
- 1 lime, juiced, plus wedges for serving
- 1 teaspoon curry powder
- Kosher salt and freshly cracked black pepper
Preheat a stovetop grill pan to medium-high heat. Grill the corn, turning frequently, until evenly browned, 10 to 12 minutes. In a small bowl, stir together the yogurt, honey, lime juice, and curry until smooth.
Transfer the corn to a cutting board, cut them in half crosswise and serve immediately with a drizzle of curry yogurt, a sprinkling of salt and pepper, and squeeze of fresh lime, if desired. Corn can also be refrigerated and served cold.
Recipe courtesy of Claire Robinson