- 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
Place the corn in a steamer basket set over a saucepan of simmering water. Cover and steam 8 minutes.
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