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Korean Cheese and Corn Ramen



– 1 tablespoon Real California Unsalted Butter – 1 tablespoon all purpose flour 1 ¼ cups 2% Real California Milk – ½ cup Real California Cheddar, shredded – ½ cup canned corn – 1 package instant ramen with flavor packet and spice packet (4.5-5 ounces) – 1 fried egg for serving (or more if you like) – 2 tablespoons sliced green scallions for serving Extra Real California cheddar for serving – Freshly ground pepper for serving :Korean, Ramen, Corn, Butter, Milk, Cheese
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Prep time: 5 minutes

Cook time: 10 minutes

In a medium saucepan, melt butter over medium heat.

Whisk in flour and cook for 1 minute.

Whisk in milk and bring to a boil over high heat.

Reduce heat to low, add cheddar and 1 teaspoon of flavor packet, and stir until cheese is melted and sauce thickened. Removefrom heat and set aside.

In a separate saucepan, add 3 cups of water and bring to a boil. Add the ramen and cook until al dente, about 2 minutes. Drain the ramen.

Transfer ramen to a serving bowl. Top with the spice packet if desired. Pour the cheese sauce over the ramen and mix untilcombined. Top with corn, scallion, freshly ground pepper, and extra cheese if desired. Serve immediately.

Serving: 1-2

This cheesy Korean ramen is inspired by the corn and cheese side dish typically served with Korean bbq. It’s comfort in a bowl with cheesy ramen, sweet corn, and a fried egg.

Recipe courtesy of Vy Tran/CA Grown