Street corn ravioli soup combines cheese-filled ravioli with the bold, spicy flavors of Mexican food. This rich, cheesy soup loaded with bold seasonings, corn, and ravioli is a hearty meal guaranteed to satisfy everyone.
I’m a major foodie. I love all kinds of flavors from across the globe. Two of my favorite styles are Mexican food and Italian food. I can’t get enough of them. As a foodie and a cook, I’m also a fan of mashups. I love combining different cooking styles and flavors to create something new. It’s so much fun, and you never know what kind of amazing dishes you’ll end up with. This street corn ravioli soup is a perfect example of that. Its bold flavors and cheesy ravioli work perfectly together!
Why You’ll Love This Street Corn Ravioli Soup
- Simple Ingredients: Everything you need for this recipe can be found in your kitchen or your local grocery store.
- Easy to Make: This recipe might have complex flavors, but it’s incredibly easy to make!
- A Delicious Mashup: The combo of cheese ravioli and Mexican flavors works perfectly together.
- Versatile: Serve this soup as a hearty dinner for cold winter days, or make it an appetizer for Taco Tuesdays!
Ingredients
- Ravioli: Cheese-stuffed ravioli has a mild flavor and cheese texture that works perfectly with the other ingredients in this recipe.
- Jalapeno: Jalapeno adds classic flavor and heat to the soup.
- Vegetable Broth: Vegetable broth makes a flavorful base for the soup.
- Creamed Corn: Creamed corn thickens the soup a bit and adds a ton of delicious corn flavor.
- Heavy Cream: A little heavy cream thickens the soup.
- Cotija Cheese: Cotija cheese makes the soup extra cheesy and adds bold Mexican flavor.
- Seasonings: A blend of classic Mexican seasonings like chili powder, cayenne, and paprika add a big kick of flavor.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Mild: Omit the jalapeno for a mild version of this recipe.
- Meat: Add ground beef, pork, or chorizo for even more flavor.
- Less Creamy: Omit the heavy cream for a thinner soup, if you prefer.
- Beans: Try adding your favorite beans to this soup for more flavor.
How to Make This Street Corn Ravioli Soup Recipe
1: Boil the corn for 5 to 7 minutes and let it cool. Then, remove it from the cob.
2: Cook 1 cup of corn, diced jalapeno, and ¼ of the seasonings in olive oil in a large frying pan over medium heat until the jalapenos are tender. Then, remove it from heat and set it aside.
3: Puree the remaining corn in a food processor, adding a splash of vegetable broth to make it creamy if necessary.
4: Combine the pureed corn, broth, heavy cream, and lime juice in a large pan and simmer over medium heat.
5: Add the ravioli and cook until it’s heated through. Then, add the reserved corn and seasonings and cook for another 2 to 3 minutes.
6: Serve immediately with Cotija cheese, cilantro, and tajin.
Hint
Let your corn cool completely before removing it from the cob so it’s easier to handle.
Storage
Refrigerate this soup for up to 5 days in an air-tight container. Because it’s made with cream, I don’t recommend freezing it.
To reheat the soup, place it in a saucepan and cook over medium-low heat until heated through.
What to Serve with Ravioli Street Corn Soup
Serve this soup as a meal with garlic bread. It’s also the perfect appetizer for a larger Taco Tuesday meal with dishes like Mexican lasagna, tamale pie casserole, or beef enchilada casserole.
Tips
- The corn only needs to be boiled for a few minutes to reach the perfect doneness. Don’t overcook it!
- Cool the corn completely before cutting it from the cob.
- To remove the corn from the cob, use a sharp knife and scrape against the cob away from your hands.
Frequently Asked Questions
Street corn is a Mexican street food made by dipping cooked corn on the cob in butter and topping it with cheese and seasonings.
Place the corn on a cutting board with the cut side down. Then, use a sharp knife to cut downward in a sawing motion. Cut about ⅔ of the depth of the kernels.
Cheese-filled ravioli is your best bet. It has wonderful flavor that won’t clash with the Mexican seasonings in the recipe.
Try This Street Corn Ravioli Soup Today
This street corn ravioli soup is loaded with bold Mexican flavor, a kick of heat, and deliciously cheesy ravioli, all in a creamed corn base! It’s an easy recipe full of flavor that everyone will ask for again and again. And you’ll be okay with that because you’ll be in and out of the kitchen so quickly. Give it a try. I know you’re going to love it.
More Delicious Soup Recipes You’ll Enjoy
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Street Corn Ravioli Soup
Ingredients
- 4 ears of corn
- 1 jalapeno, stem and seeds removed, diced
- 32 ounce vegetable broth
- 14.75 ounce cream style corn
- ½ cup heavy cream
- ¼ cup lime juice
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon chili powder, divided
- ½ teaspoon cayenne pepper, divided
- ½ teaspoon paprika, divided
- 1 tablespoon olive oil
- Cotija cheese
- Cilantro
- Tajin
- 19 ounce frozen ravioli
Instructions
- In a large pot, boil ears of corn for 5-7 minutes. Drain and let cool.
- Once corn has cooled, remove the corn from the cob.
- In a large frying pan, over medium heat, add olive oil.
- Add 1 cup of corn, diced jalapeno, and sprinkle with ¼ teaspoon of chili powder, ¼ teaspoon of cayenne pepper, and ¼ teaspoon of paprika. Remove from heat and set aside.
- Add remaining corn to a food processor and purée. Add a slash of vegetable broth if needed.
- Once puréed, add to a large pan. Add the vegetable broth, cream corn, heavy cream, and lime juice. Let simmer over medium heat.
- Add the raviolis and let cook until raviolis are heated through.
- Now, add the 1 cup of reserved corn and remaining seasonings.
- Let cook for an additional 2-3 minutes.
- Remove from heat, top with desired toppings, and serve immediately.
Notes
- The corn only needs to be boiled for a few minutes to reach the perfect doneness. Don’t overcook it!
- Cool the corn completely before cutting it from the cob.
- To remove the corn from the cob, use a sharp knife and scrape against the cob away from your hands.
Nutrition
