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Creamed Corn Ramen

Creamed Corn Ramen

  • Author: Molly
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


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

To Serve:

  • 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 Serve:

  1. To each serving bowl, add cooked ramen noodles. Ladle over the creamed corn broth.
  2. Garnish with soft-boiled eggs, the reserved crispy bacon, fresh scallions, herbs, red pepper flakes, sesame seeds, and lime wedges.
  3. 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.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: soup

Keywords: creamed corn ramen, corn ramen recipe, coconut corn ramen, end of summer meals, cozy soup recipe, cozy ramen recipe