Creamy Corn Udon

🧂 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

• 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!

Nutrition Info