Indian Corn with Curry Yogurt

  • Level: Easy
  • Total: 22 min
  • Prep: 10 min
  • Cook: 12 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
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