Fresh-Mex Corn Wontons Recipe

This recipe was really yummy! I especially enjoyed the dipping sauce. A few things I did change were... 
1. I mixed the wonton filling with some cream cheese 
2. I used Franks Hot Sauce for the dipping sauce
3. Oh and I accidentally added cilantro in the filling, from mixing up the ingredients of the filling and the dipping sauce. Luckily I had more cilantro for the sauce.

Originally, I bought some wonton wrappers that were absolutely awful, they were yellow, really thin, tore and were not very good. The next day I found some that were perfect! They were whiter, thicker and almost like a samosa wrapper. These photos are of the better wrapper.


Recipe courtesy Elizabeth Spano for Food Network Magazine


  • 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.
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

2 comments. Click here to leave your comment.:

Kathy Martinez said...

"Dang! I need to try those won tons!! And both those salads are amazing! I especially love the watermelon one!!" - Kathy Martinez

Brooke Layton said...

"those look so good!" - Brooke Layton

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