Charred Corn & Lime Ramen

Sweet charred corn kernels swim in a tangy lime-butter broth, delivering backyard-grill vibes to your noodle bowl.

Ingredients

• 2 cups (480-ml) light chicken or vegetable stock
• 1 tablespoon unsalted butter
• 1 tablespoon white miso paste
• 1 ear fresh corn, husked
• 1 teaspoon lime zest
• 1 tablespoon fresh lime juice
• 1 teaspoon low-sodium soy sauce
• 8-oz (225-g) fresh ramen noodles
• 1 green onion, sliced thin
• ¼ teaspoon smoked paprika
• Pinch chili flakes (optional)

Preparation

1. Char corn directly over a gas flame or hot grill until kernels are blistered. Slice kernels from cob.
2. Warm stock in a saucepan; whisk in miso, butter, soy sauce, lime zest, and juice until smooth.
3. Stir in smoked paprika and corn kernels; keep at a gentle simmer.
4. Cook noodles per package directions; drain and divide between bowls.
5. Ladle corn-lime broth over noodles. Top with scallions and chili flakes; add optional garnishes as desired.