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
Scale
- 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