Mexican Street Corn Ravioli


Four cheese ravioli and alfredo sauce combine with fresh grilled corn to make a delicious meal. Add any of the optional toppings to take the flavor of this dish to a new level.

Mexican Street Corn Ravioli

Minutes to Prep 15

Total Minutes 35

Serves 6

Difficulty 2



PREHEAT grill to medium-high. Grease grill grates.

BRUSH ears of corn with oil. Grill corn, turning occasionally, for about 10 minutes or until evenly roasted and lightly charred. Cut corn off of cobs.

PREPARE pasta according to package directions; drain, reserving ¼ cup cooking water.

PLACE pasta in a large bowl. Add corn, Alfredo sauce and 2 tablespoons reserved cooking water; toss gently to combine. Top with cheese, cilantro and ground red pepper. Squeeze lime juice over the top.

Cook’s Tip: Can also use frozen corn in the broiler. Preheat broiler; line baking sheet with foil. Place 2 cups of thawed corn kernels on prepared baking sheet; drizzle with oil. Use your hands to combine. Broil for 5 to 7 minutes or until corn is roasted. Check after 3 minutes to ensure corn is roasting evenly. Move around with a spoon if necessary to prevent burning.