Fresh-Mex Corn Wontons
Serves: 2
Jadyn Kohler
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
44
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 small
Lime1.5 cups
Sour Cream2 tsps
Hot Sauce1 medium
Avocado (diced about 3/4 cup)1 cup
Red Onion (finely diced)Directions:
1
Place the corn in a steamer basket set over a saucepan of simmering water
2
Cover and steam 8 minutes
3
Meanwhile, grate the lime zest into a small bowl and squeeze in 1 tablespoon lime juice
4
Add the sour cream, cilantro, hot sauce and 1/4 teaspoon salt and mix well; set the dip aside
5
Remove the corn from the steamer basket and let cool slightly, then cut the kernels off the cobs
6
Combine with 1/2 teaspoon salt in a bowl
7
Line a large baking sheet with paper towels, then arrange the wonton wrappers on top in a single layer
8
Place 1 teaspoon corn, 1/2 teaspoon tomato, 1/2 teaspoon avocado and 1/4 teaspoon red onion in the center of each wrapper
9
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)
10
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
11
Working in batches, lower the wontons into the hot oil with tongs and fry about 1 minute
12
Flip and fry another 30 seconds, or until light golden
13
Transfer to paper towels to drain
14
Serve with the cilantro-lime dip
15
Photograph by Ngoc Minh Ngo