Hundreds of readers cooked with every kind of corn they could get their hands on for our June/July 2009 recipe contest: corn on the cob, creamed corn, cornmeal, corn oil, even dried corn husks. Elizabeth Spano from Lyndhurst, NJ, really gave the secret ingredient its due with her fresh corn wontons, Southwestern deep-fried pockets inspired by meals she ate during the eight years she lived in Arizona. She serves them with a zesty lime dip, made with cilantro from her own garden. “I like appetizers that I can eat in one or two bites,” says Elizabeth, who often makes her prize dish for friends. Her best tip: Treat the wonton wrappers like pastry dough and keep them in the fridge until you’re ready to use them—they’ll be much easier to handle.
Photograph by Ngoc Minh Ngo