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Mandy

Mexican Street Corn Bites

Crispy baked wonton cups filled with a buttery corn salad of red onion, red pepper, cilantro, sour cream, Cotija, lime and a little heat. A festive party appetizer.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 36 bites
Course: Appetizer
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 package wonton wrappers about 36 to 40 wrappers
  • nonstick vegetable cooking spray
  • 2 tbsp butter
  • 4 cups corn fresh or frozen
  • 1/2 cup red onion diced
  • 1/2 cup red pepper diced
  • 1/2 cup cilantro minced, plus extra for topping
  • 2 tbsp sour cream
  • 3/4 cup Cotija cheese grated
  • 2 limes juiced, taste after the first lime
  • 1 tsp cayenne pepper
  • 1 dash Tabasco sauce

Method
 

  1. Preheat the oven to 350 degrees F.
  2. Spray each opening of a mini muffin tin with nonstick cooking spray.
  3. Press a wonton wrapper into each opening, using your fingers to form mini cups.
  4. Bake for 8 to 10 minutes, until crispy, watching closely so they do not burn.
  5. Remove the cups from the tin and cool on a baking rack. Repeat until all the wrappers are baked.
  6. 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.
  7. 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.
  8. Add the cooked corn and stir to combine. Taste and add more lime juice or spices as desired.
  9. Spoon the corn salad into each wonton cup.
  10. Arrange on a serving platter and sprinkle with extra minced cilantro.

Notes

The wonton cups can be made up to 3 days ahead and stored in an airtight container. Cotija is best bought in a block and grated yourself.