Fresh Mex Corn Wontons Recipes
MEXICAN WONTONS
These are crispy, cheese-filled appetizers. They can be prepared ahead of time and reheated in the oven until they sizzle before serving. Serve with salsa.
Provided by SHECOOKS2
Categories Appetizers and Snacks Wraps and Rolls
Time 20m
Yield 13
Number Of Ingredients 3
Steps:
- Place 1 to 2 teaspoons of shredded cheese into the center of each wonton skin. Fold the top and bottom corners in toward each other and roll it up like a little egg roll. You will have to seal the wonton with a little water where the ends meet.
- Heat oil in a deep pot to 365 degrees F (180 degrees C). Fry the wontons two or three at a time. Drain on paper towels. Serve immediately.
Nutrition Facts : Calories 240 calories, Carbohydrate 18.7 g, Cholesterol 40.2 mg, Fat 13.4 g, Fiber 0.5 g, Protein 10.4 g, SaturatedFat 6.5 g, Sodium 384.7 mg
TEX MEX CORN
This fresh corn salad made with peppers and a fantastic lemon juice dressing is a perfect side dish for a hot summer day.
Provided by Courtney Wallace
Number Of Ingredients 7
Steps:
- Heat oil in the tilt skillet; sauté red peppers and onions for 2-3 minutes.*Alternative cooking method: Combine oil, red peppers, onions, corn, salt, pepper and lemon juice in the steamer. Steam for 5-7 minutes until heated. Skip to step 4.
- Add corn, salt and pepper; sauté for another 1-2 minutes.
- Add lemon juice; sauté for another 2-3 minutes.
- Transfer to appropriate serving pans and top each pan with the chopped cilantro.
Nutrition Facts : ServingSize 0.5 cup, Calories 49 kcal, Carbohydrate 8 g, Protein 1 g, Fat 2 g, Sodium 32 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g
FRESH-MEX CORN WONTONS
Hundreds of readers cooked with every kind of corn they could get their hands on for our June/July 2009 recipe contest: corn on the cob, creamed corn, cornmeal, corn oil, even dried corn husks. Elizabeth Spano from Lyndhurst, NJ, really gave the secret ingredient its due with her fresh corn wontons, Southwestern deep-fried pockets inspired by meals she ate during the eight years she lived in Arizona. She serves them with a zesty lime dip, made with cilantro from her own garden. ¿I like appetizers that I can eat in one or two bites,¿ says Elizabeth, who often makes her prize dish for friends. Her best tip: Treat the wonton wrappers like pastry dough and keep them in the fridge until you¿re ready to use them¿they¿ll be much easier to handle.
Provided by Food Network
Categories appetizer
Time 45m
Yield 36 wontons
Number Of Ingredients 11
Steps:
- Place the corn in a steamer basket set over a saucepan of simmering water. Cover and steam 8 minutes.
- 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.
- 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.
- 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.
- 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).
- 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.
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