Creamy Corn & Miso Udon

Ingredients

• 3 ears fresh corn
• 1 cup whole milk
• 2 tbsp unsalted butter, divided, plus 1 tbsp for finishing
• 1 small shallot, sliced
• 1 garlic clove, sliced
• 2 tbsp white miso
• 1 tsp soy sauce
• 1/4 tsp white pepper
• 3 packages fresh or frozen udon noodles
• Chili crisp, for serving
• Salt and black pepper

Directions

• Cut the corn kernels from the cobs. Set aside about 3/4 cup for topping.
• Melt 1 tbsp butter in a skillet over medium heat. Add the shallot and garlic and cook until softened. Add the remaining corn and cook 3-4 minutes until tender and lightly golden.
• Transfer the corn mixture to a blender with the milk, miso, soy sauce, and white pepper. Blend until completely smooth.
• Heat the remaining tablespoon of butter in the skillet over medium-high heat. Add the reserved corn and cook until charred and caramelized at the edges. Season with salt and black pepper and set aside.
• Cook the udon according to package directions. Reserve about 1/2 cup noodle water, then drain.
• Pour the corn sauce back into the skillet over medium-low heat. Add the udon and toss until every noodle is coated, adding a splash of noodle water as needed.
• Finish with a knob of butter and toss until the sauce is silky and glossy.
• Divide among bowls and finish with the charred corn and chili crisp.

From Emerald Carl Chan on Instagram.