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 😉 ).

If creamy dishes are your thing, you’ve got to try my Japanese Mentaiko Udon and One Pot Creamy Garlic Salmon—both are must-tries!

Looking to add another dish to go with your udon? Try my Chinese Steamed Chicken with Ginger Scallion Sauce or Chili Oil Toast with Prosciutto and Brie—both are delicious picks to round out your meal.

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)

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 Delicious Udon Recipes

• butter dashi noodles – umami and chewy udon noodles with shrimp
• easy udon soup – udon noodles cooked in an umami and sweet broth with fish cakes and topped with green onions
• kimchi udon – super easy udon noodles stir fried with kimchi sauce
• tan tan udon – tantanmen recipe that can be cooked under 30 minutes

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