Corn on the cob brushed with soy sauce and butter is staple snack at summer festivals in Japan.
Although I think most of summer festivals are cancelled this year all over the world, we still want to celebrate corn season!
This dish is full of my nostalgic memory of summer, and it is really quick to make (less than 15 minutes). Sweet corn and butter combination is kids friendly as well.
But for adults, don’t forget about generous amount of shichimi togarashi on top and squeeze lime on half way.
Garlic Soy Butter Udon with Sweet Corn
Servings 1 serving
Ingredients
- 1 tablespoon butter
- 1 garlic clove, minced
- 1 ear sweet corn, shucked and cut off kernels
- 1 package frozen udon noodle
- 1/2 tablespoon soy sauce
- Kosher salt, to taste
- Green onion, finely chopped, for garnish
- Cilantro, roughly chopped, for garnish
- Shichimi Togarashi （Japanese 7 spice and pepper blend), for garnish
- Lime wedges
Instructions
- Bring a large pot of water to boiling.
- Heat a saute pan over medium heat, and melt butter. Add garlic; cook until softened but not colored. Stir in corn kernels and cook.
- Add the udon noodle to the boiling water; cook until to the package instruction. Drain well in colander.
- Add the udon to the pan; toss well with soy sauce. Season to taste with salt. Serve with green onion, cilantro shichimi togarachi, and lime wedge.
just made this for lunch!!! super tasty + simple and good way to use up the sweetcorn i put by for winter ^_^