Creamed Corn with Garam Masala
A sweet and creamy Indian-spiced version of a summer classic.
Yield: 6-8 servings
  • 10 large ears of corn, husked
  • 4 tbsp butter, divided
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp kosher salt
  • 1½ tbsp garam masala
  1. Cut the corn off the cob in to a large bowl. Combine half of the corn kernels with ½ cup water in the bowl of a food processor. Pulse until pureed.
  2. Melt 2 tbsp butter in a large skillet over low heat. Add in the onion, garlic and salt. Cover and cook, stirring often, until onion is soft and translucent, about 10 minutes. Add in the pureed and whole corn, until corn is tender, about 10 minutes, stirring constantly. Stir in the remaining 2 tbsp butter and the garam masala. Season to taste with salt and black pepper.
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at