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.
