Recipe courtesy of Claire Robinson

Indian Corn with Curry Yogurt

Name: Indian Corn with Curry Yogurt
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H22M0.000S
Yield: 4 servings
Cuisine: indian
Ingredients: 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

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Level: Easy
Total: 22 min

Prep: 10 min
Cook: 12 min

Yield: 4 servings

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Ingredients

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

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.