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Indian Corn with Curry Yogurt

Indian Corn with Curry Yogurt
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This recipe is from Season 2 of 5 Ingredient Fix

Serves 4

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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Method

  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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