How to Add Sweet Corn to Ramen Without Diluting the Broth

Sweet corn adds color, texture and a mild sweetness to ramen. Drain it thoroughly and warm it separately so cold or watery kernels do not chill the finished soup.

Prepare corn for a ramen bowl

1. Use cooked fresh corn, thawed frozen kernels or drained canned corn.
2. Drain and pat away excess moisture, especially from canned or thawed kernels.
3. Warm in a small pan with a dab of butter or neutral oil.
4. Season lightly and taste the ramen broth before adding salt.
5. Spoon the corn over assembled hot noodles and broth at serving time.

Why this approach helps

Warming the corn separately gives the kernels a better bite and lets the noodles stay in the broth for less time. Corn pairs especially well with savory miso-style broth, although it can also complement shoyu ramen.

What to avoid

Do not place frozen kernels directly into a just-finished bowl if you want it piping hot. Avoid salting canned corn heavily before tasting.

Frequently asked questions

Can canned corn be used?

Yes. Choose a variety you enjoy, drain well and heat it before adding it to ramen.

For more detail, read the related Wondelique guide.