Begin by combining 1/4 cup of olive oil with salt, pepper, and paprika, and coat ears of corn before grilling over medium-high. Turn every few minutes until all sides are blackened slightly. Then, remove from grill and slice kernels off.

Measure out half of the kernels and purée them with cream in a blender or food processor. Meanwhile, place a large cast iron pan or dutch oven over medium-high on the stove and add a tablespoon or two of olive oil. Once the oil is hot, add onion, poblano, garlic, and the remaining corn kernels. Once tender, add in corn purée and stir until steaming. Then, bit by bit, add cheddar cheese and mix in to incorporate it until it’s all melted in. Remove from heat.

Top queso with sliced jalapeño and place in the oven at 200 to keep it warm. Then, follow the instructions for toasted ravioli here.

Once your ravioli are ready, remove queso from the oven and top with remaining garnishes. Serve as a dip to go along with toasted ravioli.

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Serves 3.

 

(Another pairing that goes wonderfully with this recipe is our BBQ Lamb with Caramelized Sweet Potato Ravioli)