Spicy Corn Ramen Bowl

Spicy Corn Ramen Bowl3

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PREP TIME
15 min
COOK TIME
25 min
TOTAL TIME
35 min
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YIELD
4 servings

What You Need

  • 4 slices of thick-cut bacon, chopped
  • 1/2 cup shallots, minced - about 2 small shallots
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 ears Dandy® sweet corn, cut from the cob (about 2 cups corn kernels)
  • Juice of 2 limes
  • 4 cups chicken broth, low-sodium or a miso/vegetable broth
  • Salt and pepper, to taste
  • ¼-½ teaspoon crushed red pepper flakes
  • 2 packs dry ramen noodles - seasoning packs discarded

Toppings:

  • 1-2 soft-boiled eggs, per bowl (also known as “jammy” eggs)
  • scallions, sliced
  • cilantro
  • hot chili oil
  • Sesame seeds

Make It

    1. Add chopped bacon to a cold stock pot or Dutch oven; cook bacon over medium heat until fat is rendered and bacon is crispy. Remove the bacon, and set on a plate lined with paper towels to absorb grease. Leave 1-2 tablespoons of leftover bacon grease in the pot (discard the rest).
    2. Saute shallots over medium heat until translucent and fragrant, about 3-4 minutes. Add minced garlic and grated ginger; saute for 1-2 minutes until soft and fragrant.
    3. Add corn kernels and saute with aromatics for 4-5 minutes, until slightly charred.
    4. Pour in broth and bring to a simmer. Lower heat and simmer over medium-low for 20 minutes.
    5. Squeeze in the lime juice, and crushed red pepper flakes. Season to taste with salt and pepper, as needed.
    6. Bring broth back to a boil, and add dry ramen noodles (no need to break up). Cook until noodles are al dente, about 3 minutes.
    7. Ladle ramen, broth and corn into bowls, and top with 1-2 soft-boiled eggs, a handful of green onions, cilantro and sesame seeds. Drizzle chili oil overtop. Serve and enjoy.

 

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