Ingredients
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3 ears corn, shucked
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3 (3 oz) pkgs instant ramen noodles, seasoning packets discarded
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4 tbsp unsalted butter, melted
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2 tbsp white miso paste
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1 pint grape tomatoes, halved
Steps
1
Bring a large pot of water to a boil. Cut corn kernels off cobs. Add the ramen noodles and corn kernels to pot. Cook 2–3 min., until noodles and corn are just tender, stirring to break up noodles as needed. Reserve 1 cup cooking liquid, then drain and return noodles and corn to pot.
2
Meanwhile, in a small bowl, whisk together the butter and miso until smooth. Add miso butter to pot and toss with noodles and corn until well coated, adding reserved cooking liquid a splash at a time if needed. Stir in the tomatoes. Divide noodles among 4 bowls. Serve immediately.
Tips
Garnish with thinly sliced green onions.
