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.
- 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