Homemade Crispy Sweet Corn Wontons filled with cheesy, sweet yellow corn, and fresh summer herbs. Then pan-fried until crispy and served with a sweet/tangy chili sauce AND a perfectly spicy/salty sesame chili soy sauce. Yep, two sauces are the way to go. These wontons are crispy on the outside, cheesy on the inside – and completely addicting once you add the sauces. You won’t find anything better at a restaurant.
Ingredients:
Wontons:
- 2 cups fresh yellow corn
- 1/3 cup mayo
- 1 1/2 cups shredded mozzarella
- 1/3 cup chopped fresh basil
- 3 tablespoons chopped green onions
- 2 teaspoon honey
- 2 teaspoons tamari or soy sauce
- chili flakes
- 24-26 square wonton wrappers
- avocado oil, for frying
- Sesame Ginger Soy Sauce
- 1/3 cup tamari or soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hot chili oil
- 1 tablespoon grated ginger
- 1 clove garlic, grated
- 2 tablespoons sesame seeds
- 1 tablespoon chopped green onions or chives
Sweet Chili Mango Sauce:
- 1/2 cup sweet Thai chili sauce
- 2 tablespoons ketchup
- 1/2 cup diced mango
Instructions:
- 1. In a bowl, toss together the corn, mayo, mozzarella, basil, green onions, honey, tamari or soy sauce, and a pinch of chili flakes.
- 2. To assemble, spoon 1 rounded teaspoon of filling onto each wrapper. Brush water around the edges of the wrapper, then fold the wonton over the filling to create a triangle. Pinch to seal. Repeat with the remaining filling.
- 3. Fill a pan with 1-2 inches of oil over medium heat. When the oil sizzles a bit, it’s ready. Place each wonton, a few at a time, into the hot oil and fry 2-3 minutes per side or until crisp and browned. Drain on a paper towel lined plate.
- 4. To make the sesame soy sauce, combine all ingredients in a bowl.
- 5. To make the sweet chili sauce, combine all ingredients in a bowl.
- 6. Serve the wontons warm, dipped/drizzled in sauce/sauces. Enjoy!
More Recipe Suggestions:
Chopped Thai Crunch Chicken Salad
Panda Express Cream Cheese Rangoon’s (Copycat)
Chicken and Corn Skillet with Garlic Parmesan Rice
Crispy Sweet Corn Wontons
Homemade wontons filled with cheesy, sweet yellow corn, and fresh summer herbs. Then pan-fried until crispy and served with a sweet/tangy chili sauce AND a perfectly spicy/salty sesame chili soy sauce. Yep, two sauces are the way to go. These wontons are crispy on the outside, cheesy on the inside – and completely addicting once you add the sauces. You won’t find anything better at a restaurant.
Equipment
Ingredients
Wontons:
- 2 cups fresh yellow corn
- 1/3 cup mayo
- 1 1/2 cups shredded mozzarella
- 1/3 cup chopped fresh basil
- 3 tablespoons chopped green onions
- 2 teaspoon honey
- 2 teaspoons tamari or soy sauce
- chili flakes
- 24-26 square wonton wrappers
- avocado oil for frying
Sesame Ginger Soy Sauce
- 1/3 cup tamari or soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hot chili oil
- 1 tablespoon grated ginger
- 1 clove garlic grated
- 2 tablespoons sesame seeds
- 1 tablespoon chopped green onions or chives
Sweet Chili Mango Sauce:
- 1/2 cup sweet Thai chili sauce
- 2 tablespoons ketchup
- 1/2 cup diced mango
Instructions
- In a bowl, toss together the corn, mayo, mozzarella, basil, green onions, honey, tamari or soy sauce, and a pinch of chili flakes.
- To assemble, spoon 1 rounded teaspoon of filling onto each wrapper. Brush water around the edges of the wrapper, then fold the wonton over the filling to create a triangle. Pinch to seal. Repeat with the remaining filling.
- Fill a skillet with 1-2 inches of oil over medium heat. When the oil sizzles a bit, it's ready. Place each wonton, a few at a time, into the hot oil and fry 2-3 minutes per side or until crisp and browned. Drain on a paper towel lined plate.
- To make the sesame soy sauce, combine all ingredients in a bowl.
- To make the sweet chili sauce, combine all ingredients in a bowl.
- Serve the wontons warm, dipped/drizzled in sauce/sauces. Enjoy!
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