Street Corn Ravioli Soup (Print Version)
# Ingredients:
→ Vegetables
01 -
4 ears of corn
02 -
1 jalapeno, stem and seeds removed, diced
→ Liquids
03 -
32 ounce vegetable broth
04 -
14.75 ounce cream style corn
05 -
½ cup heavy cream
06 -
¼ cup lime juice
→ Spices
07 -
1 teaspoon garlic powder
08 -
1 teaspoon black pepper
09 -
½ teaspoon chili powder, divided
10 -
½ teaspoon cayenne pepper, divided
11 -
½ teaspoon paprika, divided
→ Other
12 -
1 tablespoon olive oil
13 -
19 ounce frozen ravioli
14 -
Cotija cheese, for topping
15 -
Cilantro, for topping
16 -
Tajin, for topping
# Instructions:
01 -
In a large pot, boil ears of corn for 5-7 minutes. Drain and let cool.
02 -
Once corn has cooled, remove the corn from the cob using a sharp knife.
03 -
In a large frying pan over medium heat, add olive oil. Add 1 cup of corn, diced jalapeno, and sprinkle with ¼ teaspoon each of chili powder, cayenne pepper, and paprika. Remove from heat and set aside.
04 -
Add the remaining corn to a food processor and purée. Add a splash of vegetable broth if needed, then transfer to a large pan.
05 -
Add the vegetable broth, cream corn, heavy cream, and lime juice to the pan with the puréed corn. Let simmer over medium heat.
06 -
Add the raviolis to the soup and let cook until heated through.
07 -
Add the 1 cup of reserved seasoned corn and the remaining seasonings. Let cook for an additional 2-3 minutes.
08 -
Remove from heat, top with Cotija cheese, cilantro, Tajin, and serve immediately.
# Notes:
01 -
Boil corn just long enough to achieve the desired doneness without overcooking.
02 -
Allow the corn to cool completely before cutting it from the cob.
03 -
For best results, use a sharp knife to remove the kernels from the cob, taking care to cut away from your hands.