Indian Corn with Curried Yogurt

Six ears of grilled Indian corn drizzled with curry yogurt and lime wedges on the side.

The corn can also be refrigerated and served cold.–Claire Robinson

LC Aw Shucks Note

There are two ways to go about shucking corn, far as we know. One is to rid it of those papery husks and clingy, silken strands by just ripping them off, as the recipe below indicates. The other is to gingerly pull back the husks without detaching them and instead tying them back with some kitchen string so that they serve as a handle of sorts, as in the photo above, before dispensing of the silken strands. If doing the latter, you probably want to dunk the ears of corn and their husk handles in a pot of cold water for at least half an hour just, you know, not to tempt fate–or flame.

Corn with Curried Yogurt Sauce

  • Quick Glance
  • (1)
  • 10 M
  • 20 M
  • Serves 4 to 8
5/5 - 1 reviews
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Preheat a stove top grill pan to medium-high heat or get that gas or charcoal grill of yours aflame.

In a small bowl, stir together the yogurt, honey, lime juice from as few or as many wedges as desired, and curry powder until smooth. Set aside while you grill the corn to allow the flavors to meld.

Grill the corn, turning frequently, until tender and fairly evenly charred, 10 to 12 minutes. Transfer the corn to a cutting board and slice or break each ear in half. Serve the corn immediately with a drizzle of the curried yogurt, a sprinkling of salt and pepper, and the remaining wedges of fresh lime on the side for squeezing.

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Recipe Testers' Reviews

A new way to serve grilled corn! I loved the curried yogurt sauce with a nice balance of flavors with honey & lime. This sauce could be used on many things and not just corn.

The curried yogurt is quite good as a sauce for the corn. If the corn is really good, though, the sauce is a bit extraneous, but still good.

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  1. This recipe will come very handy this Labor Day weekend, as we will be cooking a lot at our cabin (actually outside of the cabin, on a grill) in beautiful northern Arizona.

  2. I am not sure why this is Indian corn. Is it the inclusion of curry powder, the ingredient that no self-respecting Indian ever uses? If you want to eat grill-roasted corn in true Indian style, make a mixture of salt and a little chili powder. Then when the corn comes of the grill, dip a cut half of lime in the mixture and lightly rub it all over the corn, squeezing the lime just a bit. The result is a fabulous combination of sweet, spicy, salty and tangy. THAT is how we eat corn in India.

    1. Hi Smita, thanks for your thoughts. You are absolutely correct about Buttah, roasted corn with salt, chili and a squeeze of lime. We like to think of this recipe as a pan-Indian version with a spicy yogurt raita using ingredients, like curry, that are available to most home cooks. Let us know if you try this version, you may be a convert.

  3. This is a very interesting recipe. I didn’t know about curried yogurt. And it’s going to be used as sauce for corn. I like that it’s quick and easy to make so I’ll give it a try this weekend.

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