Fresh-Mex Corn Wontons

Ingredients

• 0.8 cup avocado diced
• 3  ears corn husked
• 0.3 cup cilantro leaves fresh finely chopped
• 2 teaspoons hot sauce 
• 36 servings kosher salt 
• 1 small lime 
• 0.8 cup plum tomatoes diced
• 0.5 cup onion diced red finely
• 1.5 cups cup heavy whipping cream sour
• 36 servings vegetable oil for frying
• 36 square wonton wrappers 

Equipment

• bowl
• baking sheet
• paper towels
• sauce pan
• pot
• kitchen thermometer
• skewers
• tongs
• steamer basket

Directions

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.
3. Add the sour cream, cilantro, hot sauce and 1/4 teaspoon salt and mix well; set the dip aside.
4. Remove the corn from the steamer basket and let cool slightly, then cut the kernels off the cobs.
5. Combine with 1/2 teaspoon salt in a bowl.
6. Line a large baking sheet with paper towels, then arrange the wonton wrappers on top in a single layer.
7. Place 1 teaspoon corn, 1/2 teaspoon tomato, 1/2 teaspoon avocado and 1/4 teaspoon red onion in the center of each wrapper.
8. 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).
9. 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.
10. Transfer to paper towels to drain.
11. Serve with the cilantro-lime dip.
12. Photograph by Ngoc Minh Ngo