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Indian Corn with Curry Yogurt

This recipe is from Season 2 of 5 Ingredient Fix


  • 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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