Happy first day of fall!
I am still in my state of half-thrilled and half-apprehensive about this new season. It’s my favorite time of year, hands down, but there is still so much uncertainty and unrest right now, and I feel unsettled.
Kieran starts in-person school this week, and it has me giddy for him (and me, if I’m being honest), but I’m still nervous about his safety and mental health. I’ve mentioned this before, but Kieran has asthma and some other autoimmune issues (minor ones) that makes his susceptibility slightly higher than most kids. But, he needs this. After discussing the risks with his pediatrician and a few other health professional friends, his risk is still low.
I’m also nervous for him because this is a version of school that he’s never seen before, and he’s still only 6 years old (or will be in a few days), and my heart just aches for him. But! I’m trying to be positive and I know this safe exposure to humans other than his family will be a good thing for him, physically and mentally. Not to mention the structured learning!
I’m a bundle of mixed emotions.
But! This is still my favorite time of year and I’m going to make the best of it. Starting with this bowl of cozy: creamed corn ramen! We could all use as much comfort as possible right now…well, really during this entire year.
This ramen is the ideal way to send out summer on high note. It features the last of the sweet, succulent summer corn and all the beloved flavors of creamed corn. Or at least, my creamed corn. Bacon, onion, garlic, scallion, and of course, corn. Simplicity at its finest.
Ramen is one of my absolute favorite comfort foods. It ranks up there in the top two or three spots. There’s something incredibly satisfying and soul-warming about a big bowl of slurpy noodles. The broth is usually straight-up magical and the toppings make me giddy. It is THE BEST.
This version is an amazing combination of sweet and savory, Asian and American, cozy and bright, warming and still reminiscent of summer. It’s a big ol’ bowl of awesome contrasts, and I am here for it.
The broth itself is flavored with bacon, onion, garlic, fresh ginger, red pepper flakes, chicken broth, fresh corn, and coconut milk. I love to add in lime juice right at the end for brightness and flavor. But that’s really it! It’s simple without a crazy-long list of ingredients.
I like to let the broth simmer for a bit to let all the incredible flavors meld together. And then I serve it up! With cooked ramen noodles, soft-boiled eggs, and toppings galore! You can make these bowls of ramen just the way you want them. We love the soft-boiled eggs (I tell you my exact method in the recipe notes below), crispy bacon, tons of fresh scallions and herbs, sesame seeds, a pinch of red pepper flakes (or hot sauce), and lots of lime juice. The lime juice really makes everything sing.
This is heaven in a bowl. Perhaps a slightly confusing bowl, but a yummy one nonetheless!
This Creamed Corn Ramen is a mash-up recipe that is perfect for sending summer off right while ushering in the coziness of fall. There’s nothing better than a big bowl of slurpy noodles flavored with the last of the summer produce. Cozy and comforting while holding onto the summer brightness – it’s a bowl of delicious contrasts!
For the Creamed Corn Broth:
- 4 slices of thick-cut bacon, diced
- 1 tablespoon unsalted butter or coconut oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon crushed red pepper flakes
- 4 cups low-sodium chicken or vegetable broth
- 2 cups fresh corn kernels (frozen also works!)
- 1 (15-oz) can unsweetened coconut milk
- Juice of 2 limes
- Salt and pepper, to taste
- Cooked ramen noodles (I often do 1 package for 2 people)
- Soft-boiled or poached eggs (1-2 per person)
- The crispy bacon
- Scallions, chopped
- Fresh herbs, chopped (parsley, chives, or cilantro)
- Red pepper flakes
- Sesame seeds
- Lime wedges
For the Creamed Corn Broth:
- In a large pot or Dutch oven, cook the bacon over medium heat until rendered and crispy. Remove the bacon from the pot with a slotted spoon and set on a plate lined with paper towels.
- Discard all but 1 tablespoon of the bacon drippings and then add the butter (or coconut oil). Once it’s melted, add the onion and a pinch of salt and cook for a few minutes until the onion is soft.
- Add in the garlic, ginger, and red pepper flakes and cook for a few minutes more, or until the ginger and garlic are very fragrant.
- Stream in the broth and bring to a simmer. Add in the corn and coconut milk and stir to combine. Simmer for 10 minutes or so, just so the flavors can meld and the corn can cook.
- Squeeze in the lime juice and then taste the broth, adding salt and pepper to your taste. Keep warm while you prep the noodles, eggs, and garnishes (see Notes below).
- To each serving bowl, add cooked ramen noodles. Ladle over the creamed corn broth.
- Garnish with soft-boiled eggs, the reserved crispy bacon, fresh scallions, herbs, red pepper flakes, sesame seeds, and lime wedges.
- Serve immediately.
- While the broth is simmering, I make my eggs and ramen noodles. First, I bring a medium pot of water to a boil and gently lower in the eggs. I cook them for exactly 5 minutes at a low simmer, remove them from the water with a slotted spoon, and submerge them in an ice water bath until they are completely cooled. I peel them and slice in half just before adding them to the bowls of ramen.
- To the same pot of water used for the eggs, I add the ramen noodles and cook them according to the package directions. Drain, rinse well, and serve.
- Category: soup
Keywords: creamed corn ramen, corn ramen recipe, coconut corn ramen, end of summer meals, cozy soup recipe, cozy ramen recipe