Indian Corn with Curried Yogurt

Indian Corn with Curried Yogurt

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

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  • 10 M
  • 20 M
  • Serves 4 to 8
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  • 7 ounces plain Greek yogurt
  • 1 tablespoon honey
  • 2 limes, cut into wedges
  • 1 teaspoon curry powder
  • 4 large ears corn, shucked
  • Kosher salt and freshly cracked black pepper


  • 1. Preheat a stove top grill pan to medium-high heat or get that gas or charcoal grill of yours aflame.
  • 2. 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.
  • 3. 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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