Creamed Corn with Garam Masala Butter

makes 8 servings

2 Tbsp Garam Masala

Creamed corn:
10 large ears of corn, husked (or 8 Cups frozen or canned corn + 1/2 Tbsp sugar)
8 Tbsp (1 stick) unsalted butter, divided
1/2 Cup finely chopped onion
3 garlic cloves, minced
1 teaspoon kosher salt plus more


Cut kernels from cobs into a large bowl (you should have about 8 Cups all together). Scrape cobs with the back of a large knife to release some of the corn-on-the-cob’s natural juices into bowl. Combine half of kernels with juices (4 Cups) and 1/2 Cup water in a blender; purée mixture until smooth.

Melt 2 Tbsp butter in a large saucepan over low heat. Stir in onion, garlic, and 1 tsp salt. Cover and cook, stirring often and adding water by Tablespoon-fuls if dry, until onion is soft and translucent (do not over-brown!), about 10 min.

Add puréed corn and remaining corn kernels to the pan and cook, stirring constantly, until corn is tender, about 10 min. Stir in another 2 Tbsp butter. Season with salt to taste. Transfer creamed corn to a large wide bowl.

Heat remaining 4 Tbsp butter in a small saucepan over medium heat. Add the 1-1/2 Tbsp garam masala along with a pinch of salt. Whisk until fragrant, about 15 seconds. Drizzle spiced melted butter over creamed corn.

Serve immediately.