Street Corn Ravioli

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 353kcal

Author: Platings and Pairings

Fire up the grill and get ready for a pasta dish that's bursting with street corn flavor! This Street Corn Ravioli takes all the delicious elements of Mexican street corn. Smokey charred kernels, zesty lime, and creamy sauce pairs them with tender cheese ravioli for a meal that's vibrant and incredibly satisfying.

Print Recipe

Equipment

Grill or Grill Pan
Large Pot
Large Skillet

Ingredients

1 15-ounce package cheese ravioli

Corn Mixture

2 ears corn husked***
1/4 cup fresh cilantro chopped
2 green onions thinly sliced
1 jalapeno pepper diced (and seeded if less heat desired)
1 Tablespoon lime juice plus ½ teaspoon lime zest

Sauce

4 Tablespoons butter unsalted
3 cloves garlic minced
1 shallot minced
1 teaspoon chili powder
½ teaspoon cumin
¼ cup dry white wine or dry vermouth
1 cup heavy cream
Salt + Pepper to taste

For Serving

¼ cup queso fresco crumbled
Fresh cilantro leaves
Tajin for sprinkling

Instructions

Bring a large pot of water to a boil for the ravioli.
Prepare grill or grill pan for medium heat. Grill 2 ears corn, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a large bowl. Add 1/4 cup fresh cilantro, 2 green onions, 1 jalapeno pepper, 1 Tablespoon lime juice and 1/2 teaspoon lime zest. Toss to combine and season with salt and pepper, to taste.
Heat the 4 Tablespoons butter in a large skillet over medium heat. Add the 3 cloves garlic, 1 shallot, 1 teaspoon chili powder, ½ teaspoon cumin and a pinch of salt and pepper. Cook until fragrant, about 1 minute.
Add ¼ cup dry white wine and stir to combine, scraping any browned bits from the bottom of the skillet.
Add 1 cup heavy cream, bring to a simmer, and reduce by about a half. This should take around 10 minutes.
While the sauce is simmering, prepare the ravioli according to the package instructions.
To the sauce, add half the corn mixture and stir to combine. Season with salt and pepper, to taste. Add the ravioli and toss again to combine.
Enjoy topped with the remaining corn mixture, queso fresco, cilantro and Tajin, if desired.

Notes

*** You can also use 1 1/2 cups of frozen corn kernels. There’s no need to defrost it. Just heat 1 tablespoon oil in a large skillet over high heat and add the corn. Cook until it gets a nice char, about 5-7 minutes.

Nutrition