4 ears fresh corn
1 med. sized sweet red pepper
2 tbsp. butter
1/4 c. finely chopped onion
1 tsp. finely chopped garlic
1 tsp. curry powder
Salt & freshly ground pepper
1/4 c. plain yogurt

1. Cut and scrape corn off cob.

2. Core the pepper and cut it lengthwise. Discard the inner veins and seeds. Cut the pepper in 1/4 inch pieces.

3. Heat the butter in a skillet. Add the pepper pieces, onion and garlic. Cook, stirring, over medium heat until wilted, about 2 minutes. Sprinkle with curry powder and cook, stirring, about 30 seconds. Add the corn, salt, pepper and yogurt. Cook, stirring, about 2-3 minutes. Serve hot. Yield 4 servings.