Creamed Corn with Garam Masala Butter

Our farmer's market has the best corn. It is called Mirai and cooks up in just a couple of minutes. It is tasty and sweet and wonderful in these late summer months! I knew I wanted to try this recipe ( adapted from Bon Appetit) using this corn.  Garam Masala is an Indian spice. It is flavorful and fragrant. I think you will really love it! Look for this spice in an Indian store or if you are fortunate enough to have a local grocery store that carries ethnic items, check there!

serves 12 ( about 2/3 c. = 3 points +)

• 1-1/2 T. Garam Masala
• 10 ears of corn, husked
• 6 T. light stick butter ( Land O'Lakes)
• 1/2 c. finely chopped onion
• 1 tsp. crushed garlic
• 1 tsp. salt

Cut kernels from cobs into a large bowl ( you should have about 8 cups). Scrape cobs with the back of a spoon or knife to release juices into the bowl. Combine half of the kernels with juices ( about 4 cups) with 1/2 c. water in a blender and blend until smooth.

Melt 2 T. light butter in a large saucepan. Add onions and cook until translucent. Stir in garlic and 1 tsp. salt. Add pureed corn and remaining corn kernels. Cook, stirring constantly until corn is tender ( about 10 minutes). Transfer corn to a large bowl.

Melt remaining 4 T. butter in a small saucepan. Stir in garam masala and a pinch of salt. Drizzle over creamed corn.