Ingredients Jump to Instructions ↓

  1. 3 ears corn, husked

  2. 1 small lime

  3. 1 1/2 cups sour cream

  4. 1/4 cup fresh cilantro, finely chopped

  5. 2 teaspoons hot sauce

  6. Kosher salt

  7. 36 square wonton wrappers

  8. 2 plum tomatoes , diced (about 3/4 cup)

  9. 1 medium avocado, diced (about 3/4 cup)

  10. 1/2 cup finely diced red onion

  11. Vegetable oil, for frying

Instructions Jump to Ingredients ↑

  1. Place the corn in a steamer basket set over a saucepan of simmering water. Cover and steam 8 minutes.

  2. Meanwhile, grate the lime zest into a small bowl and squeeze in 1 tablespoon lime juice. Add the sour cream, cilantro , hot sauce and 1/4 teaspoon salt and mix well; set the dip aside.

  3. Remove the corn from the steamer basket and let cool slightly, then cut the kernels off the cobs. Combine with 1/2 teaspoon salt in a bowl.

  4. Line a large baking sheet with paper towels, then arrange the wonton wrappers on top in a single layer. Place 1 teaspoon corn, 1/2 teaspoon tomato, 1/2 teaspoon avocado and 1/4 teaspoon red onion in the center of each wrapper.

  5. Heat about 1 1/2 inches of vegetable oil in a large pot until a deep-fry thermometer registers 375 degrees (or place a wooden skewer in the oil to test the temperature; bubbles should form around it).

  6. Moisten the 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.

  7. Winning Recipe : Read about the Chairman's Corn Challenge Photograph by Ngoc Minh Ngo


Send feedback