Creamed Corn with Garam Masala Butter
Creamed Corn with Garam Masala Butter is a flavorful North Indian North Indian Recipes dish prepared with quality ingredients. Toast cumin and coriander seeds, peppercorns, and cloves in a small skillet over medium heat, stirring constantly, until aromatic, about 2 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionToast cumin and coriander seeds, peppercorns, and cloves in a small skillet over medium heat, stirring constantly, until aromatic, about 2 minutes.
Transfer to spice mill.
Crumble bay leaf and add to mill.
Finely grind and transfer to a container.
Stir in cardamom, cinnamon, and mace; cover.
Cut kernels from cobs into a large bowl (you should have about 8 cups).
Scrape cobs with the back of a large knife to release juices into bowl.
Combine half of kernels with juices (4 cups) and 1/2 cup water in a blender; purée until smooth.
Melt 2 tablespoons butter in a large saucepan over low heat.
Stir in onion, garlic, and 1 teaspoon salt.
Cover and cook, stirring often and adding water by tablespoonfuls if dry, until onion is soft and translucent (do not brown), about 10 minutes.
Add puréed corn and remaining corn kernels and cook, stirring constantly, until corn is tender, about 10 minutes.
Stir in 2 tablespoons butter.
Season with salt.
Spoon into a large wide bowl.
Heat remaining 4 tablespoons butter in a small saucepan over medium heat.
Add 1 1/2 tablespoons garam masala and a pinch of salt.
Whisk until fragrant, about 15 seconds.
Drizzle over creamed corn.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.