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.
Recipe courtesy of Elizabeth Spano
Fresh-Mex Corn Wontons
Total:
45 min
Active:
30 min
Yield:
36 wontons
Level:
Easy
Total:
45 min
Active:
30 min
Yield:
36 wontons
Level:
Easy

Ingredients

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.

Photograph by Ngoc Minh Ngo

More from:

Snacks

IDEAS YOU'LL LOVE

Hot Corn Chile Dip

Recipe courtesy of Ree Drummond

Fried Collard Green Wontons

Recipe courtesy of Paula Deen

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Cream-Style Corn

Recipe courtesy of Trisha Yearwood

Corn and Green Chile Chowder

Avocado and Grilled Corn Salad with Green Goddess Dressing

Recipe courtesy of Food Network

Best Yogurt Parfait Ever

Recipe courtesy of Ree Drummond

Spicy Pig Skin and Corn Nut Snack Mix

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c
          On Tonight
          On Tonight

          Cooks vs. Cons

          10pm | 9c

          Cooks vs. Cons

          11pm | 10c

          Chopped

          3am | 2c

          Get Cooking