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    Home » Recipes

    Oct 14, 2022 by Cook With Dana

    Creamy Corn Udon

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    Creamy corn udon is a great way to incorporate fresh corn during the summer season. I love the sweetness of the corn with the creamy ‘carbonara’ sauce. I can’t say this dish is authentic Italian food because it’s not! However, the techniques are inspired by Italian cooking with using egg yolk and fresh Parmigiano-Reggiano for the sauce. I love boiling the corn cob for 10 minutes and then cooking the udon in the corn broth. The corn broth is also used in the noodle dish for extra creaminess of the sauce.

    This creamy udon dish can be made in 30 minutes! Happy cooking and hope you enjoy this summer corn dish! If you don’t have fresh corn, you can always use frozen corn or canned corn (not recommended for the summer season 😉 ).

    INGREDIENTS YOU NEED FOR YOUR CORN UDON:

    Ingredients: 2 servings

    • 2 corn on the cob
    • 2 frozen udon
    • ½ tablespoon neutral oil (avocado or vegetable oil)
    • 3 strips bacon or pancetta, cut in small pieces
    • pinch of salt
    • 2 pasteurized egg yolk
    • ½ cup grated Parmigiano-Reggiano
    • 1 to 1 ½ cups corn broth/udon water
    • 1 garlic, grated
    • salt and pepper, to taste (at the end)
    • 1 green onions, sliced (for garnish)
    Favorite frozen udon brand – chewy and bouncy!

    STEPS TO MAKE THE CORN UDON:

    1. Slice corn kennels off of the cob. If you’re using frozen or canned corn, skip this step.
    2. Separate egg yolks and egg whites. Use the egg whites the next day for an egg white omelette or scramble.
    3. Boil a large pot of water. Once boiling, add the leftover cob inside to make ‘corn broth’. Boil on medium heat for 10 minutes. Then, add frozen udon in the corn broth for 1-2 minutes. Take out the udon and strain. We don’t want to cook the udon for too long because we will cook in the saute pan again (overcooked udon can get soggy).
    4. Heat large saucepan on medium heat. In a large saucepan, add ½ tablespoon neutral oil and bacon in the pan. Cook bacon until its crispy on the edges (2-3 minutes). Next, add corn and pinch of salt in the pan and cook for 5-7 minutes until the corn is slightly golden and cooked.
    5. Then, add your udon and 1 cup of corn broth to the sauce pan. Mix everything together. The udon will soak up the corn broth quickly. Turn off heat.
    6. Wait 1-2 minutes. Once the heat is off, add 2 egg yolks and grated parmesan. Mix well until the sauce becomes creamy. If the udon looks a little dry, I recommend to slowly add corn broth. Grate in some garlic and mix together. Give it a taste test and add salt and pepper to your taste preference. You want to add salt at this step, because the saltiness of the parmesan can vary.
    7. Garnish with fresh sliced green onions and more grated parmesan. Enjoy while warm!

    More Udon Recipes –

    • kimchi udon – super easy udon noodles stir fried with kimchi sauce
    • butter dashi noodles – umami and chewy udon noodles with shrimp
    corn carbonara bacon pasta udon
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    Creamy Corn Udon

    Udon noodles with a creamy corn sauce and bacon.
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Course: Main Course
    Keyword: corn cheese, noodles, udon noodles
    Servings: 2 people

    Ingredients

    • 2 corn on the cob
    • 2 frozen udon
    • ½ tablespoon neutral oil avocado or vegetable oil
    • 3 strips bacon or pancetta cut in small pieces
    • pinch of salt
    • 2 pasteurized egg yolks
    • ½ cup Parmigiano-Reggiano grated
    • 1 to 1½ cups corn broth/udon water
    • 1 garlic grated
    • salt and pepper to taste at the end
    • 1 green onion sliced (for garnish)

    Instructions

    • Slice corn kennels off of the cob. If you’re using frozen or canned corn, skip this step.
      2 corn on the cob
    • Separate egg yolks and egg whites. Use the egg whites the next day for an egg white omelette or scramble.
      2 pasteurized egg yolks
    • Boil a large pot of water. Once boiling, add the leftover cob inside to make ‘corn broth’. Boil on medium heat for 10 minutes. Then, add frozen udon in the corn broth for 1-2 minutes. Take out the udon and strain. We don’t want to cook the udon for too long because we will cook in the saute pan again (overcooked udon can get soggy).
      2 corn on the cob, 2 frozen udon
    • Heat large saucepan on medium heat. In a large saucepan, add ½ tablespoon neutral oil and bacon in the pan. Cook bacon until its crispy on the edges (2-3 minutes). Next, add corn and pinch of salt in the pan and cook for 5-7 minutes until the corn is slightly golden and cooked.
      2 corn on the cob, ½ tablespoon neutral oil, 3 strips bacon or pancetta, pinch of salt
    • Then, add your udon and 1 cup of corn broth to the sauce pan. Mix everything together. The udon will soak up the corn broth quickly. Turn off heat.
      2 frozen udon, 1 to 1½ cups corn broth/udon water
    • Wait 1-2 minutes. Once the heat is off, add 2 egg yolks and grated parmesan. Mix well until the sauce becomes creamy. If the udon looks a little dry, I recommend to slowly add corn broth. Grate in some garlic and mix together. Give it a taste test and add salt and pepper to your taste preference. You want to add salt at this step, because the saltiness of the parmesan can vary.
      2 pasteurized egg yolks, ½ cup Parmigiano-Reggiano, 1 garlic, salt and pepper
    • Garnish with fresh sliced green onions and more grated parmesan. Enjoy while warm!
      1 green onion

    Video

    @cookwithdana

    super creamy corn udon in under 30 minutes! 🌽 you gotta utilize that corn broth/noodle water!! 💯💯 #udon #foodtok

    ♬ original sound – cookwithdana

    Did you make this recipe? 💖

    Please give it a 5-star rating or leave a comment below to share your experience! Tag @cookwithdanaa on instagram to show me your beautiful creations😊


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      Easy Tan Tan Udon (Tantanmen Recipe)
    • Easy One Pot Beef and Rice
    • Japanese Cream Stew

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    Hi there, I'm Dana and I create Asian recipes that are yummy and easy for everyone to make! I hope my food reminds you of a little taste of home.

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