Elote Corn Dip Wontons

Name: Elote Corn Dip Wontons
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 24 wonton wrappers; 1 cup corn kernels (fresh, canned, or thawed frozen); 1/2 cup (4 oz / 113 g) cream cheese, softened; 1/4 cup (60 g) sour cream; 1/2 cup (about 56 g) shredded cheddar cheese; 1/4 cup (about 34 g) crumbled queso fresco; 1 tablespoon mayonnaise; 1 teaspoon fresh lime juice; 1 teaspoon chili powder (adjust to taste); Salt, to taste (start with 1/4 teaspoon); Oil for frying (vegetable or canola), about 2 cups for deep pan frying

There’s something instantly comforting about the smell of sweet corn, warm cheese, and a faint char of chili — it pulls you toward the kitchen. These Elote Corn Dip Wontons deliver that exact feeling: crunchy, golden wonton shells wrapped around a creamy, tangy corn and cheese filling. The first bite is a contrast of textures — a crisp shell that gives way to a warm, slightly smoky, bright and creamy filling. Lime and queso fresco brighten the richness while a whisper of chili powder adds a sunny kick.

This recipe shines at casual gatherings, game-night spreads, or as a festive appetizer for summer barbecues and Cinco de Mayo parties. They’re also perfect when you want a small, satisfying treat for a cozy night in — quick to fry up and even quicker to disappear. If you want a full reference for a similar approach or inspiration for serving, check this Elote Corn Dip Wontons recipe.

Dish Snapshot

Prep time: 15 minutes
Cook time: 10 minutes (frying, in batches)
Total time: 25 minutes
Servings: makes about 24 wontons — serves 6 (4 wontons per person)
Difficulty level: Easy — great for cooks of all skill levels

Nutrition Highlights

Estimated nutrition per serving (4 wontons). These values are calculated from USDA FoodData Central and related nutrition databases and are approximate; actual values will vary by ingredient brands and exact serving sizes. For general dietary guidance, see sources such as the USDA and Mayo Clinic.

Calories: ~340 kcal
Protein: ~9–10 g
Carbohydrates: ~22–24 g
Fat: ~21–23 g
Fiber: ~1–2 g
Sodium: variable (depends on salt and cheese)

Notes: Calculations use typical values for 1 cup corn, 1/2 cup cream cheese, 1/4 cup sour cream, 1/2 cup shredded cheddar, 1/4 cup queso fresco, 1 tbsp mayonnaise, ~24 wonton wrappers, and a small amount of frying oil absorbed. For verified nutrition resources, consult USDA FoodData Central and Mayo Clinic guidelines on portioning and macronutrients.

Why You’ll Love It

Flavor & Texture: You get the nostalgia of elote (Mexican street corn) — sweetness from corn, tang from lime and cream cheese, saltiness from cheeses — all inside a crunchy wonton. The texture contrast is addictive.
Social & Seasonal: These are party-friendly, easy to share, and adaptable for warm-weather cookouts or cozy indoor gatherings alike.
Ease & Speed: The filling mixes in minutes, and the frying is fast. Assemble in advance and fry just before serving for fresh crispness.
Crowd-Pleasing: Mildly spiced and rich without being heavy, they suit kids and adults; offer extra chili or hot sauce for lovers of heat.

Preparation Guide

Ingredients

24 wonton wrappers
1 cup corn kernels (fresh, canned – drained, or thawed frozen)
1/2 cup (4 oz / 113 g) cream cheese, softened
1/4 cup (60 g) sour cream
1/2 cup (about 56 g) shredded cheddar cheese
1/4 cup (about 34 g) crumbled queso fresco
1 tablespoon mayonnaise
1 teaspoon fresh lime juice
1 teaspoon chili powder (adjust to taste)
Salt, to taste (start with 1/4 teaspoon)
Oil for frying (vegetable or canola), about 2 cups for deep pan frying

Optional ingredients and substitutions

Swap cream cheese + sour cream for 3/4 cup Greek yogurt for a tangier, slightly lighter filling.
Use vegan cream cheese and vegan shredded cheese for a dairy-free/vegan version.
For gluten-free, look for gluten-free wonton wrappers or use small corn tortilla rounds and pan-fry.
Add 1 diced jalapeño or 1/4 cup roasted poblano for more heat and depth.
For a smoky char, use a cup of grilled corn kernels.

Step-by-step instructions

In a mixing bowl, combine the corn, cream cheese, sour cream, shredded cheddar, queso fresco, mayonnaise, lime juice, chili powder, and salt. Mix well until evenly combined but don’t overwork — you want the mixture creamy with small corn pieces.
Place a wonton wrapper on a clean surface. Spoon about 1 tablespoon of the corn mixture into the center. Moisten the edges of the wrapper with a little water (use a clean finger or pastry brush). Fold the wrapper over to form a triangle or a purse shape, pressing to seal tightly. Repeat until all filling is used.
Heat oil in a deep pan over medium heat to about 350°F (175°C). If you don’t have a thermometer, test with a small corner of wrapper — it should sizzle immediately and brown in ~30 seconds. Fry wontons in batches so they have room to move; fry until golden brown and crispy, about 2–3 minutes per side.
Remove the wontons with a slotted spoon and drain on paper towels. Let them cool for a minute—filling will be very hot inside.
Serve warm with extra lime wedges, a sprinkle of chili powder, chopped cilantro, or a drizzle of crema if desired.

Practical tips

Avoid overfilling wrappers; too much filling prevents sealing and leads to leaks.
Chill the filling for 10–15 minutes if it’s very soft — that makes filling and sealing easier.
Keep a tray lined with paper towels and a baking rack to drain and crisp wontons between batches.
If the oil smokes, lower the heat; if wontons brown too quickly, reduce heat slightly to allow filling to heat through.

Best Pairings

Serve with a zesty cilantro-lime crema or chipotle mayo for dipping.
Pair with a fresh pico de gallo or a side of guacamole.
For a heartier spread, include tacos, grilled kebabs, or a bright salad.
Drink pairings: light Mexican lager, a margarita, or a citrusy iced tea.
Want inspiration for other similar dips to serve alongside? See this bruschetta dip inspiration to round out a shared appetizer board.

Keeping it Fresh

Food safety and quality:

Room temperature: Do not leave fried filled wontons out for more than 2 hours; per USDA guidance, perishable foods should not sit at room temperature longer than this.
Refrigerator: Store cooled, airtight in the fridge for 3–4 days. Re-crisp in a 375°F oven for 6–8 minutes.
Freezer: Freeze arranged on a baking sheet until firm, then transfer to a freezer bag for up to 1–2 months for best quality. Reheat from frozen in a 375°F oven for 12–15 minutes, flipping once.

Insider Secrets

Sealing: Use a dab of beaten egg instead of water for a stronger seal if you’ll be frying more aggressively.
Crispness: For an ultra-crisp shell, fry at steady 350°F and don’t crowd the pan — overcrowding drops oil temp and yields greasy wontons.
Cheese balance: Use a sharper cheddar for more punch, but keep some queso fresco or a milder cheese to maintain creamy balance.
Texture cue: When the edges are golden and the wonton floats and looks uniformly colored, the filling inside is usually heated through — but let cool briefly before sampling.

Fun Flavor Ideas

Vegan Street Corn Wontons: Replace cream cheese and sour cream with vegan cream cheese and cashew crema; use vegan shredded “cheddar.” Add smoked paprika for depth.
Bacon & Jalapeño Elote Wontons: Stir 1/4 cup finely cooked, crumbled bacon and 1 tablespoon minced pickled jalapeño into the filling for smoky-salty heat.
Baked Version: Brush assembled wontons with a little oil and bake at 400°F on a parchment-lined sheet for 8–10 minutes, flipping once, for a lighter alternative.
Spicy Chipotle Twist: Mix 1–2 teaspoons chipotle in adobo (minced) into the filling for a smoky, spicy edge.
Gluten-Free Crunch: Use store-bought gluten-free wrappers or small, lightly toasted corn tortilla triangles as cups — crisp in the oven or pan-fry briefly.

Frequently Asked Questions

Q: Can I make these ahead?
A: Yes — assemble and refrigerate for up to 24 hours; fry just before serving for best texture.

Q: My filling was watery — how do I fix it?
A: Drain canned corn well or pat thawed corn dry. If the filling is still loose, chill it 10–20 minutes to firm up before filling wrappers.

Q: Can I bake instead of fry?
A: Yes. Brush with oil and bake at 400°F for 8–10 minutes, flipping once, until golden and crisp.

Q: What if I don’t have wonton wrappers?
A: Small corn tortillas or homemade pastry cups work; you’ll need to adjust cooking method (pan-fry or bake) and expect different textures.

Q: Any tips to keep them crispy after frying?
A: Place on a wire rack rather than paper towels; this prevents steam from making bottoms soggy and keeps them crisp longer.

Conclusion

These Elote Corn Dip Wontons are a joyful mash-up of street-corn flavor and finger-food fun — perfect for gatherings or a satisfying snack. Try the variations, keep the filling balanced, and enjoy the crispy contrast with each creamy bite. For another take on street-corn-filled wontons, check out this handy Street Corn Wonton Cups – Take Two Tapas, and if you want to explore a classic dip version of Mexican street corn, this Mexican Street Corn Dip Recipe is a great companion.

If you make these, please share your photos and tips — I’d love to see your twists and hear how you served them!