Recipes

* 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 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. 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.