Indian Corn with Curry Yogurt

• 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.
2. Grill the corn, turning frequently, until evenly browned, 10 to 12 minutes.
3. In a small bowl, stir together the yogurt, honey, lime juice, and curry until smooth.
4. 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.
5. Corn can also be refrigerated and served cold.

ears corn, yogurt, honey, lime, curry powder, kosher salt

Taken from www.foodnetwork.com/recipes/claire-robinson/indian-corn-with-curry-yogurt-recipe.html (may not work)