Elote-Style Sweet Corn Ravioli in Chili Butter Sauce
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This Elote-Style Sweet Corn Ravioli in Chili Butter Sauce brings all the flavors of Mexican street corn—smoky charred kernels, creamy queso fresco, and a touch of heat—into a handmade pasta dish. Each tender ravioli is filled with a sweet corn and cheese mixture, then tossed in a buttery chili sauce that perfectly balances richness with spice. It’s a showstopping entrée that’s surprisingly simple with a pasta cutter and a few fresh ingredients. If you love this recipe, try my Mexican street corn pasta salad or lobster ravioli in vodka sauce next.
Why You’ll Love This Recipe
- A fusion of flavors: Combines the familiar sweetness of elote with an elegant homemade pasta twist.
- Restaurant-worthy, made at home: A few simple techniques yield beautiful, filled ravioli that impress without the stress.
- Perfect for summer produce: Fresh sweet corn is the star, enhanced by bright lime and creamy queso fresco.
What is Elote?
Elote is a popular Mexican street food made from grilled corn on the cob that’s slathered with a creamy mixture of mayonnaise, chili powder, lime juice, and cotija cheese. The name elote literally means “corn on the cob” in Spanish, and it’s known for its irresistible balance of smoky, sweet, tangy, and spicy flavors. Traditionally served on a stick for easy eating, elote captures the essence of Mexican street cuisine—vibrant, flavorful, and made to be enjoyed outdoors.
Key Ingredients in This Recipe
- Corn – I love making the most of sweet summer corn picked up from local farm stands. When buying ears corn, look for a bright green husk that is tight around the corn. Feel the kernels through the husk, they should be plump. (I like to peel back a section of the husk to double check the kernels.) Look at the tassel (the strings at the top), it should be yellow or light brown – it should have a sweet smell.
- Queso fresco – Queso fresco is a soft cow’s milk cheese used in Mexican dishes to balance spicy flavors. Here it’s served in the filling as well as crumbled over the top of the ravioli.
- Lime – The lime zest is the grated outer skin from the citrus to add a concentrated flavor. Use a zester or microplane to remove the zest. If you don’t have a zester use a paring knife or vegetable peeler to remove the rind and finely chop it.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Lightly dust the ravioli with semolina before transferring to a tray—this prevents sticking and makes it easier to drop them into boiling water without tearing.
Swaps and Substitutions
- Cheese: Use ricotta or cotija in place of queso fresco if needed.
- Corn: Frozen corn can be substituted when fresh isn’t in season—just roast it until lightly charred.
- Chili Butter Sauce: For a milder version, reduce or omit the cayenne; for extra heat, add a pinch of crushed red pepper.
- Pasta Dough: Store-bought fresh pasta sheets work beautifully if you’re short on time.
Special Equipment
Looking to channel your inner Italian grandma? Consider snagging this pasta roller attachment or hand crank, which makes it that much easier to DIY. Or consider this handy pasta cutter makes shaping ravioli quick and effortless, giving you clean, professional edges every time.
How to Make Sweet Corn Ravioli (Step-by-Step)
Heat a large cast-iron pan over medium heat, add 2 tablespoons of the olive oil and heat through. Add the corn and cook until slightly charred, stirring occasionally. Remove and set aside. Reserve 1 cup of the kernels for serving.
Step 2: Make the filling.
Add the rest of the corn to a food processor with 1 egg and queso fresco, pulsing until creamy. Season to taste with salt and pepper. Cover and refrigerate until ready to use. Make the filling ahead of time and freeze until ready to use for up to 1 month.
Cut the dough into 4 equal pieces and cover with plastic wrap. Dust a clean surface with semolina flour (or cornmeal) and working one piece at a time, flatten the dough into a 5″x4″ oval. Roll the dough through a pasta machine at the widest setting. Fold the dough in thirds (like a letter) and run it through the machine again. Continue to roll the dough through the machine, reducing the setting to narrower settings each time until it is 1/16″ thick. You should be able to see your hand through the dough.
Cut the sheet in half crosswise. Starting one inch from the short edge, spoon 1 tablespoon of the corn filling down the length of the dough spacing them about 1” apart. In a small bowl whisk together the remaining egg with 1 tablespoon of water.
Brush the filling with the egg wash and cover with the second piece of the dough, pressing around each round so no extra air remains. Use a sharp knife to cut the ravioli into 2” inch squares. Cover with plastic wrap until ready to use. Repeat with the remaining dough and filling.
Step 6: Cook the ravioli.
Bring a large pot of water to a boil, add the ravioli and cook until the ravioli rises to the top and are al dente. Drain then toss with the remaining olive oil and set aside.
Heat a medium sauté pan over medium heat, add the olive oil and heat through. Add the shallots and sauté until tender. Add the wine and cook until reduced by half. Add the butter one tablespoon at a time, whisking to combine. Whisk in the chili powder and cayenne.
Divide ravioli among plates and drizzle with the chili butter sauce. Top with the remaining charred corn, queso fresco, lime zest and cilantro.
How to Serve Elote-Style Sweet Corn Ravioli
- Spoon ravioli onto warm plates and drizzle generously with the chili butter sauce.
- Top with crumbled queso fresco, lime zest, and fresh cilantro.
- Add a side salad or roasted vegetables for a balanced meal.
- For a dinner party, serve smaller portions as a stunning appetizer.
How to Store Elote-Style Sweet Corn Ravioli
- Uncooked ravioli: Arrange on a semolina-dusted tray and freeze in a single layer; transfer to a sealed bag once frozen.
- Cooked ravioli: Store in an airtight container in the refrigerator for up to 2 days.
- Reheating: Warm gently in a skillet with a touch of butter or olive oil; avoid the microwave to keep texture intact.
- Sauce: The chili butter sauce can be refrigerated separately for up to 3 days and reheated over low heat.
FAQ – Frequently Asked Questions
Yes! The corn and queso fresco filling can be made up to a day in advance and refrigerated, or frozen for up to a month.
A pasta machine helps with even thickness, but you can roll the dough by hand with a rolling pin—just aim for about 1/16-inch thick.
Absolutely! Grilling the corn adds an extra smoky depth that makes the filling even more flavorful.
A dry white wine like Sauvignon Blanc or Pinot Grigio works perfectly—it brightens the sauce without overpowering the spice.
They’re ready when they float to the surface and the pasta turns slightly translucent—usually about 3 minutes.
Other Recipes to Try
If you enjoy this elote-style sweet corn ravioli recipe, I recommend checking out some of these:
Elote-Style Sweet Corn Ravioli in Chili Butter Sauce
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Equipment:
Ingredients:
For the sweet corn ravioli:
- 3 tablespoons extra-virgin olive oil, divided
- 5 ears bi-color corn, kernels cut from cobs
- 2 eggs divided
- 1 cup crumbled queso fresco
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 pound fresh pasta dough, homemade or store-bought
- Semolina flour, as needed
For the chili butter sauce:
- 3 tablespoons extra-virgin olive oil
- 1 medium shallot, minced
- 1 cup dry white wine
- 8 tablespoons unsalted butter
- 1 teaspoon chili powder
- ¼ teaspoon cayenne powder
For serving:
- ¼ cup crumbled queso fresco
- 1 teaspoon lime zest
- Handful cilantro leaves
Instructions:
For the sweet corn ravioli:
- Heat a large cast-iron pan over medium heat, add 2 tablespoons of the olive oil and heat through. Add the corn and cook until slightly charred, stirring occasionally, about 3 to 5 minutes. Remove and set aside. Reserve 1 cup of the kernels for serving.
- Add the rest of the corn to a food processor with 1 egg and queso fresco, pulsing until creamy. Season to taste with salt and pepper. Cover and refrigerate until ready to use. The filling can be made ahead of time and frozen until ready to use for up to 1 month.
- Cut the dough into 4 equal pieces and cover with plastic wrap. Dust a clean surface with semolina flour (or cornmeal) and working one piece at a time, flatten the dough into a 5-inch by 4-inch oval. Roll the dough through a pasta machine at the widest setting. Fold the dough in thirds (like a letter) and run it through the machine again. Continue to roll the dough through the machine, reducing the setting to narrower settings each time until it is 1/16-inch thick. You should be able to see your hand through the dough.
- Cut the sheet in half crosswise. Starting one inch from the short edge, spoon 1 tablespoon of the corn filling down the length of the dough spacing them about 1” apart. In a small bowl whisk together the remaining egg with 1 tablespoon of water.
- Brush the filling with the egg wash and cover with the second piece of the dough, pressing around each round so no extra air remains. Use a sharp knife to cut the ravioli into 2” inch squares. Cover with plastic wrap until ready to use. Repeat with the remaining dough and filling.
- Bring a large pot of water to a boil, add the ravioli and cook until the ravioli rises to the top and are al dente, about 3 minutes. Drain then toss with the remaining olive oil and set aside.
For the chili butter sauce:
- Heat a medium sauté pan over medium heat, add the olive oil and heat through. Add the shallots and sauté until tender, about 3 minutes.
- Add the wine and cook until reduced by half. Add the butter one tablespoon at a time, whisking to combine. Whisk in the chili powder and cayenne.
For serving:
- Divide ravioli among plates and drizzle with the chili butter sauce. Top with the remaining charred corn, queso fresco, lime zest and cilantro.
Notes:
Nutrition:
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That chili butter sauce sounds absolutely amazing!!