Corn Ravioli Soup (Print Version)
# Ingredients:
→ Other
01 -
19 ounce frozen ravioli
02 -
1 tablespoon olive oil
03 -
Cotija cheese for sprinkling
04 -
Cilantro for garnishing
05 -
Tajin for finishing
→ Vegetables
06 -
1 jalapeno, diced after removing the seeds and stem
07 -
4 ears of corn
→ Spices
08 -
½ teaspoon cayenne pepper, use half now, save the rest
09 -
½ teaspoon chili powder, divided
10 -
1 teaspoon garlic powder
11 -
1 teaspoon ground black pepper
12 -
½ teaspoon paprika, divided
→ Liquids
13 -
¼ cup lime juice
14 -
½ cup heavy cream
15 -
14.75 ounce cream style corn
16 -
32 ounce vegetable broth
# Instructions:
01 -
Once your boiled corn cools off, grab a sharp knife and slice off the kernels.
02 -
Drop the ravioli into the soup mix and simmer until they're warmed through.
03 -
Put the extra corn into a blender or food processor and puree it. If it’s too thick, add just a splash of broth.
04 -
Pour olive oil into a big skillet and heat it over medium. Toss 1 cup of corn, the chopped jalapeno, and sprinkle ¼ teaspoon of chili powder, paprika, and cayenne pepper. Once done, set aside.
05 -
Put the corn into a pot of boiling water for 5-7 minutes. Strain and leave to cool down.
06 -
In a large cooking pan, add the puree, all the broth, lime juice, cream, and creamed corn. Stir and let it cook lightly over medium heat.
07 -
Throw the 1 cup of spiced corn along with the remaining spices into the soup. Let it warm up for about 3 minutes.
08 -
Take it off the stove, sprinkle on some Cotija, fresh cilantro, and Tajin. Serve straightaway!
# Notes:
01 -
Boil your corn just enough—it should stay tender without overcooking.
02 -
Don’t start cutting the corn off the cobs until they're fully cool.
03 -
Use a sharp blade to cut the kernels carefully, keeping your fingers safe.