Cheesy Corn & Buldak Ramen 🍜🧀🔥

A creamy, cheesy, sweet–spicy fusion dish that’s comforting, indulgent, and unbelievably easy to make!

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Ingredients (1 serving)

For the Cheesy Corn

• ½ can corn (about ¾ cup)

• 1 tbsp Kewpie mayo

• 1 tbsp sweetened condensed milk

• ½–1 cup shredded mozzarella cheese (adjust to your liking)

For the Ramen

• 1 pack Buldak ramen (any flavor, but original or cheese works best)

• 1 cup water (adjust as needed)

• 1 tbsp butter

• 1 clove garlic, minced (optional but recommended)

• Green onions, sliced (for topping)

• Extra mozzarella (optional, for an extra cheese pull)

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Instructions

1. Make the Cheesy Corn

1. In a bowl, combine the corn, Kewpie mayo, and condensed milk. Mix well.

2. Add shredded mozzarella and stir to coat.

3. Microwave for 1–2 minutes until melty OR heat in a small pan on low until cheese is fully melted.

4. Set aside.

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2. Cook the Buldak Ramen

1. In a pot, add ramen noodles and about 1 cup of water. Cook until noodles soften and most of the water is absorbed (leave a little water for the sauce).

2. Reduce heat to low.

3. Add the Buldak sauce packet (and seasoning flakes if included).

4. Stir in 1 tbsp butter and minced garlic. Let everything simmer until glossy and thick.

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3. Combine

1. Transfer noodles to a bowl.

2. Top generously with your cheesy corn mixture.

3. Add extra mozzarella on top if you want it extra cheesy.

4. Torch or broil for 30–60 seconds for a bubbly golden crust (optional but amazing).

5. Finish with sliced green onions.

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Tips for the Best Flavor

🔥 Adjust the heat:
Use less Buldak sauce if you want it milder, or add extra if you love the burn.

🧀 Cheese choice:
Mozzarella melts best, but you can mix in cheddar for extra flavor.

🌽 Corn upgrade:
Pan-toast the corn for 2–3 minutes for a smoky, grilled taste.

🍳 Add protein:
Top with a soft-boiled egg, crispy bacon, or shredded chicken.

🌶️ Boost the spice:
Add chili flakes or a drizzle of chili oil.