Grilled Curried-Yogurt-Crusted Corn

By Gail Gordon Oliver

ET32 Gails Corn 1

Makes 4 servings

1/3 cup plain buffalo-milk yogurt or Greek yogurt
Juice of 1/2 lime
1/2 tsp pure maple syrup, preferably dark
1/2 tsp curry powder or garam masala
1/4 tsp kosher salt
1/4 tsp ground turmeric
1/8 tsp ground cinnamon
4 ears of corn, husked
Lime wedges
Hot sauce or ground cayenne (optional)

Preheat a gas grill on medium. In a small bowl, combine the yogurt, lime juice, maple syrup, curry, salt, turmeric and cinnamon. Using a pastry brush, brush each ear of corn evenly with the yogurt mixture. Grease the grill. Place the corn on the grill and cook, turning often to expose all surfaces, until the corn kernels are tender and lightly charred, 12 to 15 minutes. Serve with lime for drizzling over the corn, and hot sauce or cayenne, if desired.