📝 Instructions
= Recipe
1. Break 2 ears corn cobs in half. Trim and slice 2 scallions, keeping whites and greens separate. In a medium saucepan, combine cob halves, scallion whites, and 2.5 cups water. Bring to a boil, then simmer 8-10 minutes. Discard cobs and scallion whites.
2. Add 2 blocks ramen noodles (flavor packets discarded) to the corn broth. Cook, stirring occasionally, until noodles are tender and water is mostly absorbed, 3-4 minutes.
3. Cut the corn kernels off the cobs. Add kernels, 2 tbsp soy sauce, and 2 tbsp butter to the pan. Toss 1-2 minutes until butter is melted and sauce is glossy.
4. Serve topped with scallion greens.