Elote Corn Dip Wontons
Introduction
The first bite is pure sunshine: warm, blistered corn bursting with sweet juices, the tang of lime and cotija, a whisper of smoky chili, all wrapped in a paper-crisp wonton that shatters with a satisfying crunch. The aroma—buttery corn, toasty fried dough, a bright citrus lift—fills the kitchen and instantly invites conversation. These little pockets feel celebratory and homey at once: they’re playful enough for parties, comforting enough for a cozy movie night, and quick enough to rescue an impromptu snack emergency.
Serve them as a shareable starter at a backyard gathering, dish them up at game day alongside cold beers, or tuck them into a weeknight dinner as a hands-on side. If you’re a fan of bite-size, bold-flavored appetizers (think bruschetta-style dips turned into handheld perfection), you’ll love how these translate classic Mexican street-corn flavors into crunchy, golden parcels—an idea that pairs well with other dip-sized inspiration like this bruschetta dip cup.
At a Glance
- Prep Time: 20 minutes
- Cook Time: 10–15 minutes (mostly frying; corn can be charred ahead)
- Total Time: 35 minutes
- Servings: Makes 24 wontons (serves 6 — about 4 wontons per person)
- Difficulty Level: Easy to moderate (basic folding and frying skills required)
Nutrition Highlights
Estimated nutrition per serving (4 wontons) — values are approximate and calculated using USDA FoodData Central values and standard product averages. For precise tracking, enter your specific brands into a nutrition calculator.
- Calories: ~405 kcal
- Protein: ~9 g
- Carbohydrates: ~47 g
- Fat: ~22 g
- Dietary Fiber: ~2 g
- Sodium: ~550 mg
Notes: These are estimates that include a modest amount of frying oil absorption. If you want lower calories or fat, consider the baking option in the Variations section. For food-safety timing guidance, refer to USDA/FDA recommendations on perishable foods.
Why You’ll Love It
This recipe nails three things at once:
- Flavor & Texture: Sweet, smoky corn and tangy cotija folded into creamy, lime-laced filling; crunchy wonton shells deliver a contrast you can taste and feel.
- Social Appeal: Finger-friendly and shareable—perfect for lively gatherings where people graze and chat.
- Speed & Versatility: From charred corn that can be made ahead to quick assembly and fast frying, these are a fast route to a big flavor payoff.
Method & Process
Ingredients
- 2 cups corn kernels (grilled or roasted)
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon salt (adjust to taste)
- 24 wonton wrappers
- 2 cups oil for frying (vegetable, canola, or peanut oil recommended)
Optional ingredients / substitutions
- Swap mayonnaise for Greek yogurt for tang and lower fat.
- Use queso fresco in place of cotija for a milder cheese.
- For a smoky kick, add 1/2 teaspoon smoked paprika or a few drops of chipotle in adobo.
- For a vegan version: use vegan mayo, plant-based sour cream, and crumbled firm tofu or a vegan cheese substitute.
- If you prefer less frying, see the baked variation in “Fun Flavor Ideas” below.
Step-by-step Instructions
- Prepare the corn: If using fresh corn, grill or roast on high heat until charred in spots, then cut kernels from the cob. If using frozen, thaw and pat dry; sauté quickly over high heat to achieve a little color.
- Make the filling: In a medium bowl, combine corn, mayonnaise, sour cream, cotija, lime juice, chili powder, garlic powder, cilantro, and salt. Mix gently until evenly combined. Taste and adjust salt, lime, or chili powder as desired. Don’t overmix—the texture should remain slightly chunky.
- Heat the oil: In a wide, deep pan or skillet, heat 2 cups of oil over medium-high until it reaches 350°F. Use a thermometer for accuracy. (If you don’t have a thermometer, test by dipping a wonton corner; it should sizzle immediately and bubble around the edge.)
- Prep for assembly: Line a plate with paper towels for draining. Keep a small bowl of water nearby for sealing wontons.
- Fill the wontons: Place a wonton wrapper on a clean surface. Add 1 teaspoon of filling in the center. Moisten the edges with water and fold into a triangle or bring two opposite corners together—seal tightly, pushing out air to prevent bursting.
- Fry the wontons: Fry in batches so the oil temperature holds. Carefully add wontons and fry for about 2 minutes per side, or until golden brown and crisp. Avoid overcrowding the pan.
- Drain & garnish: Remove with tongs and drain on paper towels. Optionally sprinkle with extra cotija and chopped cilantro.
- Serve hot: Serve immediately with lime wedges and your preferred dipping sauce.
Practical tips
- Avoid overfilling: Too much filling = leaking during frying.
- Seal edges well: A tight seal prevents oil from getting into the filling.
- Test one wonton first: Adjust oil heat and filling quantity after testing.
- Keep them warm: Place fried wontons on a wire rack in a warm oven (200°F) to keep crisp if making large batches.
Best Pairings
- Dipping options: Cilantro-lime crema, chipotle aioli, or a simple salsa verde.
- Drinks: Light Mexican lagers, margaritas, or a citrusy paloma.
- Sides: Serve with a crisp salad, pickled onions, or black bean & avocado salad for a fuller spread.
- For grazing boards: Pair with other small bites—cheese, olives, and roasted peppers—for a party platter.
Storing Leftovers
- Room temperature: Fried wontons are best eaten immediately; do not leave at room temperature for more than 2 hours (USDA food safety guideline).
- Refrigeration: Store cooled wontons in an airtight container for up to 3–4 days. Re-crisp in a 350°F oven for 8–10 minutes.
- Freezer: You can freeze uncooked, sealed wontons on a tray until firm, then transfer to a freezer bag for up to 1 month. Fry or bake from frozen (no need to thaw); increase cooking time slightly. Fried wontons don’t freeze as well because the texture softens.
Chef’s Advice
- Cheese balance: Cotija is salty—taste before adding extra salt. The tang from lime keeps the filling bright.
- Corn technique: Char the corn aggressively for deeper flavor. If using canned, drain and pat dry, then roast briefly to develop color.
- Oil temperature: Keep oil at 350°F; too hot and the wrapper burns before heating the filling, too cool and the wontons absorb grease and become soggy.
- Make-ahead moves: Prepare the corn filling a day ahead and refrigerate; briefly stir before filling to recombine.
Fun Flavor Ideas
- Baked, lower-fat option
- Lightly spray filled wontons with oil and bake at 400°F for 10–12 minutes, turning halfway, until edges are golden. Slightly less crisp than frying but easier and lower in fat.
- Spicy chorizo corn
- Mix 1/3 cup cooked, crumbled chorizo into the filling for a savory, spicy twist.
- Vegan street corn
- Use vegan mayo and sour cream; crumble smoked tempeh or seasoned tofu for texture; swap cotija for crumbled, salted roasted pumpkin seeds.
- Cheesy jalapeño
- Add 2 tablespoons finely diced jalapeño and 1/4 cup shredded Monterey Jack for an extra melty bite.
- Sweet-savory variation
- Add 1 tablespoon honey and a pinch of cinnamon for a sweet-spicy play on flavors (great with a smoky dipping sauce).
Frequently Asked Questions
Q: Can I bake these instead of frying?
A: Yes—see the baked variation above. Brush or spray wontons with oil and bake at 400°F until golden, 10–12 minutes.
Q: What’s a good dipping sauce?
A: Cilantro-lime crema (sour cream or yogurt + lime + cilantro) or chipotle aioli (mayo + chipotle in adobo) are excellent. A simple salsa verde also pairs beautifully.
Q: Can I make the filling ahead?
A: Yes—store refrigerated up to 24 hours. Stir before using. Do not assemble filled wontons too far ahead or wrappers can become soggy.
Q: How do I prevent wontons from bursting while frying?
A: Remove as much air as possible when sealing, and make sure the edges are fully moistened and pressed. Maintain proper oil temperature.
Q: Healthier options?
A: Swap mayo for plain Greek yogurt, bake instead of fry, or make vegan swaps as outlined in the variations.
Conclusion
If you want a fun, flavor-forward appetizer that combines the nostalgia of street corn with a crisp, shareable shell, these Elote Corn Dip Wontons deliver. They’re fast to assemble, impressive on a platter, and endlessly adaptable—try the chorizo or vegan variations next time.
For another playful spin on street corn in wonton form, see this creative take on Street Corn Wonton Cups – Take Two Tapas, and if you’d like to explore the classic layered dip that inspired this filling, check out this Mexican Street Corn Dip Recipe.
If you make these, I’d love to see your pictures and hear how you served them—share your tweaks, favorite dips, and party tips in the comments below.
Print
Elote Corn Dip Wontons
- Total Time: 35 minutes
- Yield: 24 wontons (serves 6) 1x
- Diet: Vegetarian
Description
These Elote Corn Dip Wontons are filled with warm, blistered corn, tangy cotija cheese, and a hint of smoky chili, all wrapped in a crispy wonton shell. Perfect for parties and quick snacks.
Ingredients
- 2 cups corn kernels (grilled or roasted)
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon salt (adjust to taste)
- 24 wonton wrappers
- 2 cups oil for frying (vegetable, canola, or peanut oil recommended)
Instructions
- Prepare the corn by grilling or roasting until charred, then cut kernels from the cob.
- In a medium bowl, combine corn, mayonnaise, sour cream, cotija, lime juice, chili powder, garlic powder, cilantro, and salt; mix gently until combined.
- Heat 2 cups of oil in a deep pan over medium-high heat until it reaches 350°F.
- Line a plate with paper towels for draining cooked wontons. Prepare a bowl of water for sealing.
- Fill each wonton wrapper with 1 teaspoon of filling, moisten edges, and seal tightly.
- Fry wontons in batches for about 2 minutes per side, or until golden brown.
- Drain on paper towels and optionally sprinkle with extra cotija and cilantro.
- Serve hot with lime wedges and dipping sauce.
Notes
For lower calories or fat, consider baking instead of frying. Store leftovers in an airtight container in the fridge for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4 wontons
- Calories: 405
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 20mg
