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This Mexican street corn ravioli soup turns popular roadside corn flavors into a comforting, filling dish that's great for busy weeknights. Mixing sweet corn with zesty spices and cheese-filled pasta creates a uniquely tasty meal that bridges Mexican and Italian food traditions.
I came up with this soup when I had extra corn after a backyard cookout and wanted something different than regular corn soup. My whole family instantly fell in love with how the sweet corn worked with pasta and Mexican flavors.
What You'll Need
- Corn ears: deliver the foundation flavor and add both sweetness and texture to your soup
- Jalapeño: brings gentle heat that works beautifully with the corn's sweetness
- Vegetable broth: forms a tasty liquid base that keeps this dish meat-free
- Creamed corn: naturally thickens the soup without adding flour or starch
- Heavy cream: creates a smooth, luxurious texture that balances the spicy elements
- Lime juice: cuts through richness and wakes up all the flavors
- Frozen ravioli: saves time while making this a filling, complete dinner
- Cotija cheese: gives that authentic street corn finish with its salty, crumbly goodness
- Cilantro: adds brightness and genuine Mexican touch to your finished bowl
- Tajin seasoning: brings that signature lime-chili kick that street corn is known for
Cooking Instructions
- Get Your Corn Ready:
- Cook the corn ears in boiling water for just 5 to 7 minutes until barely tender. Don't cook them too long or you'll lose that sweet pop when you bite in. Let them cool fully before handling so you don't burn your fingers.
- Make Your Corn Topping:
- Warm the olive oil in a big skillet over medium heat. Toss in one cup of corn kernels with the chopped jalapeño and some of your spices. This makes a tasty topping that'll add crunch and visual appeal. Set this mix aside while you make the soup base.
- Blend Your Corn Base:
- Put the leftover corn kernels in a food processor and blend until smooth, adding a bit of broth if it's too thick. This gives you a naturally sweet base without needing flour to thicken it.
- Mix Your Soup:
- In a large pot, mix your corn puree with the broth, creamed corn, heavy cream, and fresh lime juice. Let it gently simmer to bring the flavors together while keeping the corn's fresh taste.
- Add Your Pasta:
- Drop the frozen ravioli straight into the simmering soup. They'll soak up all those corn flavors while they cook. Keep an eye on them and stop cooking as soon as they float to avoid mushy pasta.
- Finish Up:
- Stir in your saved corn-jalapeño mix and the rest of your seasonings. Let everything come together for just a few minutes. The short cooking time keeps all the colors bright and flavors fresh.
- Dish It Up:
- Pour into bowls and top with plenty of crumbled cotija, fresh cilantro, and a shake of Tajin for that true street corn experience.
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While summer corn makes this soup amazing, frozen corn works great when corn's not in season. I always keep some in my freezer just for this dish when we want summer flavors during cold winter months.
Picking The Best Corn
For the tastiest soup, look for corn with bright green husks and damp, silky tassels. Pull back a bit of the husk to check that the kernels look plump and tight. Really fresh corn will squirt sweet liquid when you press a kernel with your nail. Getting the freshest corn you can find will make your soup taste so much better.
Prep It Earlier
This soup warms up really well, so it's great for planning ahead. You can keep the whole soup with ravioli in the fridge for up to 3 days, though the pasta will soak up some of the liquid. If you're cooking ahead, you might want to store the soup and ravioli separately and mix them when warming up. Add a little extra broth when heating to get the right thickness.
Ways To Switch It Up
You can play around with this recipe in lots of ways. Try cheese tortellini instead of ravioli if you want extra cheese flavor. If you eat meat, adding some cooked chorizo gives a smoky touch. You can throw in chopped bell peppers or zucchini too, especially during summer. Want to make it vegan? Just swap coconut cream for the heavy cream and use plant-based ravioli.
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Food Traditions Blended
This dish shows how food from different places can come together beautifully. It takes Mexican street corn with its creamy, spicy toppings and mixes it with comforting Italian pasta. The result respects both food traditions while creating something totally new. The combo might sound odd at first, but sweet corn and cheese naturally go well together, creating food harmony.
Frequently Asked Questions
- → Which type of ravioli works best?
Go with whatever ravioli you like—cheese, mushroom, or spinach flavors are all great options.
- → How can I boost the spice level?
Add more cayenne pepper or toss in fresh chili for extra heat, depending on your taste.
- → Can I swap fresh corn with canned or frozen?
Absolutely! Adjust the cooking time when using canned or frozen corn to match their different texture.
- → What are some topping suggestions?
Layer on cotija cheese, fresh lime, Tajin, or chopped cilantro to bring out the flavors even more.
- → How should I store what's left over?
Pop it into an airtight container, then refrigerate for up to 3 days. Warm it gently either in the microwave or on the stove.