Indian Corn with Curry Yogurt (Claire Robinson) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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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:
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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