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