Heat a large cast iron pan on LOW-MED heat. Add the corn cobs to the pan. Cook for 25-30 minutes or until the husks have browned. Turn regularly with tongs to cook evenly.
While the corn is cooking, mix the miso, butter and soy sauce in a bowl. Set aside.
Heat a pan at MED-HI heat and toast the sesame seeds. Agitate the pan constantly so the seeds do not burn. Toast for approximately 5 minutes or until golden brown. Set aside.
Once the corn is cooked, remove husks and place them on a chopping board. Carefully cut corn kernels off the cobs.
Place all the corn kernels into the bowl with the miso butter and combine while the corn is still warm.
Place ¼ cup of corn kernels into each bowl of Quick Ramen Broth and sprinkle with toasted sesame seeds. Add any other toppings of your choice. We recommend Soy Eggs and a choice of protein such as Japanese Chashu Pork,Crispy Tofu, Ginger & Garlic Pork Mince or Miso Grilled Chicken. Add a drizzle of crispy chilli oil for a little heat. Serve immediately.
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