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This summery recipe combines the delicious flavors of grilled Mexican street corn, elote, into ravioli. The filling is made from charred corn kernels blended together with queso fresco, a soft Mexican cheese. The ravioli are served in a chili butter sauce topped by additional queso fresco lime zest and cilantro.
Mexican street corn or elote is a specialty that can found all over LA. It’s served everywhere from trendy restaurants to street vendors. The corn is traditionally served on the cob on a stick rubbed with a mayonnaise, chili powder and cotija mixture. This recipe uses those flavors and turns it into a summer ravioli entrée.
If you enjoy this elote-style sweet corn ravioli recipe, I recommend checking out some of these:
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That chili butter sauce sounds absolutely amazing!!