Soy-Butter Corn Ramen Recipe (2024)

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.

Whole Foods sells organic ramen noodles. They are not fried and are fat free as the ingredients are wheat, water and salt. No seasoning packets. They are great. Hope this helps

Might one add an egg for each serving, a la Korean style ramen, to raise the protein value of the meal?

I stumbled upon this and had an ear of corn that needed to get used up in the fridge. This was easy to cut to a meal for one, quick to come together, and tasty. I added a heaping teaspoon of miso paste in with the soy and butter (if you haven't made the popular miso pasta recipe from NYTC, add it to your list), and definitely upped the flavor, as miso does. Recommended.

Am I missing something or should we raise the heat in step two? Otherwise we're lowering the heat from medium-low to medium-low

If you are able, shop an Asian grocery store, the choices for noodles w/o flavor packets are dazzling…so is everything else at an Asian grocer including corn/produce.

I made a half quantity with Taiwanese style dry noodles (from Costco) which helped address some of the concerns regarding the calorie levels. The dish turned out very well indeed but I think perhaps the addition of furikake or similar may have added some complexity.

Loved this! Easy, fast, fun & tasty. Followed recipe exactly w/5 c. of water, & found that the noodles didn't end up absorbing most of the liquid, so it had a bit more broth than expected, but that made for good slurping. Used vegan butter, 1/4 c. (half a stick), which seems reasonable to me for that amount of ramen; 1/4 c. of soy sauce *did* seem like kind of a lot, but sweet and salty were well-balanced in the finished dish, as the corn is very sweet. Topped it w/some sriracha!

I wanted to like this so much more. I used fresh Jersey sweet corn and it had almost no corn flavor. It tasted like ramen w soy sauce and onions. The butter did give it a really nice velvety sauce but it needed something more.

I get Naked Noodz from Vite Ramen, no flavor packets to waste and a clean and healthy product. Great recipe!

To cut down a little on the butter, I tried with 1/2 butter, 1/2 miso paste, and added a little togarashi before serving. (I didn’t have ramen, so I used sweet potato noodles.)

I made this using whole wheat cappelini and skipped the scallions (I hate them), I added garlic, ginger and seaweed sheets - this was pretty good. Next time, I will definitely increase the seaweed sheets.

I cut the butter in half and added 3 heaping Tblsp miso. I accidentally overcooked the noodles. Don’t do that! The fresh corn offers a wonderful texture. Kids loved this. I’ll make it again. I added hard boiled eggs. I’ll add sliced pork next time.

added bok choy with the corn.

Added some miso and grated Parmesan at the last minute of cooking and it was delicious. I save the packed and use it to flavor oven roasted veggies.

Having smoked beef plate ribs for a BBQ in the morning, we added the drippings (tallow) to the ramen. Result was borderline dangerous.

I’ve made this a number of times, varying some of the amounts and ingredients. This time I used smoked salmon compound butter. It raises the bar!

I also used the Costco ramen noodles, which are whole grain and gluten free. Interestingly, as a leftover, the broth becomes fully absorbed and it makes a nice noodle and corn side dish.

Made as directed and added some tofu (cut in chunks and soaked in boiling water for a few minutes) to the bowls then topped with the noodles. So quick and delicious.

Scaled down the recipe for one and it was perfect. I added 1 tbsp of white miso, 1 cup of cherry tomatoes, leftover chicken, and basil. Yum!

You could vary this however you wanted, but the base recipe is good as is. I made it with some less-than-fresh grocery store corn and was surprised by the depth of flavour and sweetness. My family dropped some sauteed bok choy and char siu on it and loved it.

Agree with note on adding white miso. Even so - needed a lot of scallion and a bit of Siracusa to punch it up. I might add a knob of ginger next time too.

I cut the recipe amounts in half for just one person and it was quite a bit.It was good. Next time I might add some broccoli or peas.

wow, delicious!! i easily made it gluten free by swapping tamari for the soy sauce, and for the noodles i used Lotus Foods brand millet & brown rice noodles. their cooking process is a little different than most ramen noodles and i ended up having to discard some of the water, but i don't think it diminished the corn flavor!

For those who aren’t strictly vegan, this is really good made with homemade chicken broth, and then cutting the butter and soy sauce by 1/4.

Best ever, easy to add a few green leftover veggies too - broccoli, zucchini, peas - I like the pop of color.