Name: Curry-Spiced Corn On The Cob With Red Pepper Yogurt
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 4 corn on the cob; 10 ml olive oil; 1 red bell pepper; 2 garlic; 5 ml olive oil; 8 g curry powder; 150 g plain greek yogurt; 15 ml lime juice; 4 g kosher salt; 10 g fresh cilantro

Equipment

Large heavy skillet

or Grill pan

Mixing bowl

Tongs

Ingredients

4 servings

Corn

4 corn on the cob, shucked
10 ml olive oil

Red Pepper Curry Yogurt

1 red bell pepper, finely diced
2 garlic, minced
5 ml olive oil
8 g curry powder
150 g plain greek yogurt, whole milk preferred
15 ml lime juice, freshly squeezed
4 g kosher salt
10 g fresh cilantro, roughly chopped

Nutrition (per serving)

210

Calories

Protein

34g

Carbs

Fat

Fiber

12g

Sugar

427mg

Sodium

Method

Heat 10ml of olive oil in a large heavy skillet over medium-high heat. Add the shucked corn cobs and sear, turning occasionally with tongs, until charred in spots and tender.

12mLook for: Deep brown and black char marks on all sidesFeel: Kernels feel slightly tender when pressed

Transfer the charred corn to a plate and cover loosely with foil to keep warm. Reduce the skillet heat to medium.

Add the remaining 5ml of olive oil to the warm skillet. Add the finely diced red bell pepper and minced garlic. Sauté until the pepper softens and the raw garlic aroma dissipates.

3mLook for: Peppers have released their moisture and softenedFeel: Peppers offer no resistance when pressed with a spatula

Stir the curry powder into the pepper mixture. Cook while stirring constantly to toast the spices and release their essential oils.

1mLook for: Spices have darkened slightly and coated the vegetablesFeel: Mixture feels dry but highly fragrant

Remove the skillet from the heat and allow the pepper mixture to cool for a minute. Transfer it to a mixing bowl and add the Greek yogurt, lime juice, and kosher salt. Mix thoroughly until the sauce takes on a pale golden hue from the curry.

Generously spoon or brush the warm curry and red pepper yogurt sauce over the resting corn cobs. Garnish with chopped fresh cilantro and serve immediately.

Chef's Notes

Toasting the curry powder with the aromatics is a crucial step known as blooming. This unlocks fat-soluble flavor compounds in the spices that would otherwise remain muted if stirred directly into the cold yogurt.
For easier eating or a more elegant presentation, you can slice the cooked kernels off the cob after charring and toss them directly in the warm pan with the yogurt sauce to create an elote-style warm salad.
Ensure your red bell pepper is diced as finely as possible. Large chunks will slide off the curved surface of the corn cob, whereas a fine dice integrates seamlessly into the thick yogurt sauce.
If you prefer a smokier profile, swap half of the curry powder for smoked paprika, or finish the dish with a light dusting of sumac for extra acidity.