Photo: Fresh-Mex Corn Wontons Recipe
Ingredients
- 3 ears corn, husked
- 1 small lime
- 1 1/2 cups sour cream
- 1/4 cup fresh cilantro, finely chopped
- 2 teaspoons hot sauce
- Kosher salt
- 36 square wonton wrappers
- 2 plum tomatoes, diced (about 3/4 cup)
- 1 medium avocado, diced (about 3/4 cup)
- 1/2 cup finely diced red onion
- Vegetable oil, for frying
Directions
Place the corn in a steamer basket set over a saucepan of simmering water. Cover and steam 8 minutes.
Meanwhile, grate the lime zest into a small bowl and squeeze in 1 tablespoon lime juice. Add the sour cream, cilantro, hot sauce and 1/4 teaspoon salt and mix well; set the dip aside.
Remove the corn from the steamer basket and let cool slightly, then cut the kernels off the cobs. Combine with 1/2 teaspoon salt in a bowl.
Line a large baking sheet with paper towels, then arrange the wonton wrappers on top in a single layer. Place 1 teaspoon corn, 1/2 teaspoon tomato, 1/2 teaspoon avocado and 1/4 teaspoon red onion in the center of each wrapper.
Heat about 1 1/2 inches of vegetable oil in a large pot until a deep-fry thermometer registers 375 degrees (or place a wooden skewer in the oil to test the temperature; bubbles should form around it).
Moisten the edges of each wonton wrapper with water, then fold in half diagonally to enclose the filling and form a triangle; press gently to seal. Working in batches, lower the wontons into the hot oil with tongs and fry about 1 minute. Flip and fry another 30 seconds, or until light golden. Transfer to paper towels to drain. Serve with the cilantro-lime dip.
Winning Recipe: Read about the Chairman's Corn Challenge
Photograph by Ngoc Minh Ngo
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By sbsyd
on September 30, 2011
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These are really bland. I will probably try to mix them with a little cream cheese like the other reviewer said, because as is, they really have no flavor, even with salt and pepper and little jalapeño.
By beccabloom
Whiteman AFB
on June 27, 2011
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These things are addictive. My BF made them at my wedding shower and I couldn't stop eating them. Totally worth it!
By steviegene
on March 27, 2011
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First, keeping the parts of the filling seperate just seems to be making the recipe more difficult than it needs to be. So, after mixing the filling I decided it desperately needed more flavor. I added a bunch of salt, sugar, extra chopped red onion and cilantro. That improved it immensely. Filling the wontons and frying them was time consuming, but sort of fun and different. So, while being sort of difficult and laborious the end result was both pretty and refreshingly tasty. They ended up being a pretty big hit at the party. I would make them again, but you must add salt and sugar to taste to the filling and be prepared for a long process.
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