Soy-Butter Corn Ramen
Updated Oct. 11, 2023
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4ears corn, husked
- 4scallions, trimmed, white and green parts thinly sliced and separated
- 4blocks/12 ounces instant dried ramen noodles, flavor packets discarded
- ¼cup soy sauce
- ¼cup vegan or regular unsalted butter
Nutritional analysis per serving (4 servings)
577 calories; 28 grams fat; 14 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 72 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 14 grams protein; 2476 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Snap each corn cob in half to make them easier to handle. Slice the corn kernels off the cobs, and add the cobs to a large pot, along with the white parts of the scallions. Add 5 cups of water to the pot and bring to a boil over medium-high heat. Cover, reduce heat to medium-low and simmer for 8 to 10 minutes, until the smell of corn permeates the kitchen.
- Step 2
Uncover and discard the cobs. Add the noodle blocks to the water and, using chopsticks or tongs, turn the noodles until they loosen up and then cook until most of the water has been absorbed, 2 to 2½ minutes.
- Step 3
Reduce heat to medium-low, add the corn kernels, soy sauce and butter and toss for 1 to 2 minutes, until the noodles are tender, and the corn is barely cooked and still sweet.
- Step 4
Divide among bowls, top with the scallion greens and serve immediately.
Private Notes
Comments
Costco stocks ramen noodles that are not accompanied by flavor packets. I always have them on hand to make a variety of ramen dishes without the waste of those little envelopes.
There's a rice version of this that I grew up with as a Korean kid. Add the corn kernels to the uncooked rice, then cut the now empty corn cob in half and lay the halves on top of the rice and corn; cook (rice cooker or stovetop). Discard the cob. Top with butter and soy sauce to taste, which turn into a sauce with the heat, and a drizzle of sesame oil. I hate scallions, but I guess everyone else would add those too. As I said, it's exactly this but with rice.
I would cut the butter in half and use a couple tablespoons of white miso paste. You’d get the same umami without all the fat.
This is a great weeknight recipe - quick and easy to make into a single or 2-person serving. I really enjoyed the contrast of the salty/buttery noodles with the sweet, crisp corn kernels.
I cannot stop making and eating this.
There is a flaw in this recipe. When the corn cobs are simmering, it's on medium-low. Later, when adding the corn kernels it says "reduce to medium low." However, nowhere in-between does it say to raise the heat.