Creamy Corn Udon

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5 from 2 votes

Udon noodles with a creamy corn sauce and bacon.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Asian-Inspired

Servings: people

Calories: 418kcal

Author: Dana

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

Nutrition