Recipe courtesy of Claire Robinson
Indian Corn with Curry Yogurt
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- Level: Easy
- Total: 22 min
- Prep: 10 min
- Cook: 12 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 190
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 4 g
- Sugar
- 15 g
- Protein
- 9 g
- Cholesterol
- 7 mg
- Sodium
- 502 mg
- Level: Easy
- Total: 22 min
- Prep: 10 min
- Cook: 12 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 190
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 4 g
- Sugar
- 15 g
- Protein
- 9 g
- Cholesterol
- 7 mg
- Sodium
- 502 mg
Ingredients
Directions
- 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.
