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Corn with Curried Yogurt Sauce

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

Prep 10 mins
Cook 10 mins
Total 20 mins
4 to 8 servings


  • 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


  • 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.