Indian Corn With Curry Yogurt Recipe

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Claire Robinson on Food Network
Nutrition per serving    (USDA % daily values)
CAL
303
FAT
13%
CHOL
3%
SOD
2%

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Ingredients for 4 servings

4 large ears corn, shucked and cleaned

1 lime, juiced, plus wedges for serving

Kosher salt and freshly cracked black pepper

1 (7-ounce) container Greek yogurt

1 teaspoon curry powder

1 tablespoon honey

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