Equipment
Ingredients
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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 210 kcal
- Protein
- 9 g
- Carbohydrates
- 34 g
- Fat
- 7 g
- Fiber
- 5 g
- Sugar
- 12 g
- Sodium
- 427 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 4 mg
- Potassium
- 584 mg
- Calcium
- 64 mg
- Iron
- 1.4 mg
- Magnesium
- 71 mg
- Phosphorus
- 206 mg
- Zinc
- 1.1 mg
- Vitamin A
- 115 mcg
- Vitamin C
- 61 mg
- Vitamin E
- 1.8 mg
- Vitamin K
- 14 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.27 mg
- Riboflavin
- 0.23 mg
- Niacin
- 3.2 mg
- Folate
- 88 mcg
- Water
- 187 g
Sources: USDA FoodData Central
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.
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.
Stir the curry powder into the pepper mixture. Cook while stirring constantly to toast the spices and release their essential oils.
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.
Storage
Refrigerator: 3 days — Store corn and yogurt sauce in separate airtight containers.
Reheating: Reheat corn in a skillet or oven until warm, then apply cold yogurt sauce immediately before serving.
Troubleshooting
Yogurt sauce separates or becomes watery when applied to the corn
Cause: The yogurt was fat-free, or the corn was scorchingly hot directly from the pan
Fix: Cannot be fixed once applied, but the flavor will remain excellent
Prevention: Use whole milk Greek yogurt for stability, and ensure the corn rests for a few minutes before applying the sauce
Curry flavor is harsh or bitter
Cause: Curry powder was burned during the toasting phase
Fix: Add a pinch of sugar or a drizzle of honey to the yogurt sauce to balance the bitterness
Prevention: Ensure the heat is lowered to medium before adding the spices, and stir constantly for only 60 seconds
Cultural Context
This recipe draws inspiration from Mexican Elote, a popular street food where charred corn on the cob is coated in mayonnaise, crema, and chili powder. By replacing the traditional toppings with a curry-infused yogurt and sweet red bell peppers, the dish bridges the smoky traditions of Latin American street corn with the vibrant, aromatic spice profiles of South Asian cuisine.
