My family loves to eat and loves to cook. One of my children, Christopher, is a professional chef. And another, Betsy, won a Food Network Magazine monthly contest with an original creation based on our joint love of Mexican food and anything in a wonton wrapper.
Here are Betsy's award-winning Fresh-Mex Corn Wontons
Makes 36 wontons
3 ears of corn, husked
1 small lime
1-1/2 c sour cream
1/4 c fresh cilantro, finely chopped
2 tsp hot sauce
Kosher salt
36 square wonton wrappers
2 plum tomates, diced (about 3/4 c)
1 medium avocado, diced (about 3/4 c)
1/2 c finely diced red onion
Vegetable oil for frying
- Steam the corn for 8 minutes
- Grate lime zest into a small bowl and squeeze in 1 Tbsp lime juice. Add sour cream, cilantro, hot sauce and 1/4 tsp salt and mix well; set the dip aside.
- Remove corn from steamer and cool slightly; cut kernels off cobs and combine with 1/2 tsp 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 tsp corn, 1/2 tsp tomato, 1/2 tsp avocado and 1/4 tsp red onion in center of each wrapper.
- Heat 1-1/2 inches of oil in large pot until a deep-fry thermometer registers 375 degrees (or place a wooden skewer in oil to test; bubbles should form around it).
- Moisten 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.
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