Mexican Street Corn Bites
With Memorial Day behind us, summer has officially begun!! After a long winter of being cooped up inside, it’s time for backyard BBQs, picnics, and outdoor cocktail parties. Thank goodness it’s also farmer’s market season! Even though Mexican Street Corn Bites can be made anytime during the year, they are especially delicious during the summer months when vegetables are locally sourced and corn is at its peak. Truthfully, I pretty much always use frozen corn (because I am always running late and there is always corn in the freezer!) but during August when corn is at its peak, well, nothing compares to that!
Begin by making your wonton cups. Spray a no stick vegetable cooking spray into each mini muffin tin opening. Using your fingers, form the wonton wrappers into mini “cups”.
Bake in a preheated 350º oven for 8-10 minutes, or until crispy. Keep an eye on them as they cook rather quickly once they get going…they can burn if you’re not paying attention! Remove the wonton cups from the muffin tin and let cool on a baking rack. Repeat process until you have cooked all the wonton wrappers. The cups can be made ahead of time and kept in an air tight container for up to 3 days.
Next, in a large frying pan (I love using my cast iron one for this job), melt the butter and add the corn. Cook, stirring occasionally, for 10 to 15 minutes. If you’re using frozen corn there is no need to thaw — just make sure the corn is cooked thoroughly. Set aside.
In a large mixing bowl, add the red onion, red pepper, cilantro, sour cream, Cotija cheese*, juice of one lime (because limes aren’t consistently juicy, taste before adding juice of second lime), cayenne pepper and tabasco. Stir to blend well. Lastly, add the cooked corn to bowl and stir to mix all the flavors together. Taste and season with more lime juice and/or spices as desired. Now the fun part! Take your wonton cup and, using a small spoon, fill each cup with a spoonful of the corn salad.
Once you’ve filled all the wonton cups and arranged them on your serving platter, sprinkle minced cilantro over the wonton bites for added flavor and pretty presentation.
Aren’t they festive looking?
Ingredients:
Package wonton wrappers (found in the refrigerated section at most grocery stores)
No stick vegetable cooking spray
2 tbsp butter
4 cups corn (fresh or frozen)
½ cup diced red onion
½ cup diced red pepper
½ cup cilantro, minced (plus a little extra for topping)
2 tbsp sour cream
¾ cup Cotija cheese*
Juice of 2 limes (taste after first lime)
1 tsp cayenne pepper
Dash of tabasco sauce
*Cotija cheese is Mexico’s version of parmesan. It’s a hard, salty cheese that is oh so good! Best bought in a block and grate yourself.
Makes 36-40 cups
Tips for Success
- Press the wrappers in gently. Wonton wrappers are thin and can tear. Ease them into each tin opening and let the corners stand up to form pretty little points.
- Get some color on the corn. Letting the corn sit undisturbed in the hot pan for a minute or two between stirs gives it a little char, which tastes a lot like grilled street corn.
- Let the corn cool a bit. Warm corn is fine, but piping hot corn will melt the sour cream and make the filling runny.
- Fill right before serving. The wonton cups stay crisp best when you fill them just before guests arrive. Once filled, they are best eaten within an hour.
- Start small with the cayenne. If you are serving kids or folks who do not like much heat, start with half the cayenne and add more to taste.
Make Ahead Plan for Parties
This is one of my favorite party appetizers because almost everything can be done ahead. Bake the wonton cups up to 3 days in advance and store them in an airtight container. Make the corn salad the morning of, or even the day before, and keep it covered in the refrigerator. Leftover corn salad keeps for 3 to 4 days in the refrigerator. Then all you have to do is spoon, sprinkle and serve.
Ingredient Swaps and Variations
If you cannot find Cotija, crumbled feta is the closest swap. Mayonnaise or Mexican crema can stand in for the sour cream, and a diced jalapeno is lovely if you want more kick. Chili powder or smoked paprika can replace the cayenne for a smokier flavor. No wonton wrappers? Serve the corn salad in a bowl with tortilla chips for scooping. It also makes a wonderful side dish for tacos or grilled chicken.
Frequently Asked Questions
How many wonton wrappers will I need?
Plan on about 36 to 40 wrappers, one per cup. Most packages have more than enough.
Can I use canned corn?
Yes. Drain it very well and pat it dry so it browns nicely in the butter.
Mexican Street Corn Bites
Ingredients
Method
- Preheat the oven to 350 degrees F.
- Spray each opening of a mini muffin tin with nonstick cooking spray.
- Press a wonton wrapper into each opening, using your fingers to form mini cups.
- Bake for 8 to 10 minutes, until crispy, watching closely so they do not burn.
- Remove the cups from the tin and cool on a baking rack. Repeat until all the wrappers are baked.
- Melt the butter in a large frying pan, add the corn and cook for 10 to 15 minutes, stirring occasionally, until cooked through. Frozen corn does not need to be thawed. Set aside.
- In a large mixing bowl, combine the red onion, red pepper, cilantro, sour cream, Cotija cheese, the juice of one lime, cayenne and Tabasco and stir well.
- Add the cooked corn and stir to combine. Taste and add more lime juice or spices as desired.
- Spoon the corn salad into each wonton cup.
- Arrange on a serving platter and sprinkle with extra minced cilantro.
Notes
Mandy
I started this blog after my daughter came home from a year in Paris and reunited me with my passion for cooking. Here you will find what comes out of our weekly test kitchen plus my tried and true favorites.
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