Description
Crispy wonton wrappers filled with a creamy, tangy corn and cheese mixture, delivering the nostalgic flavors of Mexican street corn in a delightful appetizer.
Ingredients
Scale
- 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
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.
- 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. Fold the wrapper over to form a triangle or 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). Fry wontons in batches 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 before serving.
Notes
For a lighter filling, swap cream cheese and sour cream with Greek yogurt. These can be made ahead and refrigerated for up to 24 hours before frying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4 wontons
- Calories: 340
- Sugar: 2g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg