Fresh-Mex Corn Wontons

Directions

1. 1
   Place the corn in a steamer basket set over a saucepan of simmering water.
2. 2
   Cover and steam 8 minutes.
3. 3
   Meanwhile, grate the lime zest into a small bowl and squeeze in 1 tablespoon lime juice.
4. 4
   Add the sour cream, cilantro, hot sauce and 1/4 teaspoon salt and mix well; set the dip aside.
5. 5
   Remove the corn from the steamer basket and let cool slightly, then cut the kernels off the cobs.
6. 6
   Combine with 1/2 teaspoon salt in a bowl.
7. 7
   Line a large baking sheet with paper towels, then arrange the wonton wrappers on top in a single layer.
8. 8
   Place 1 teaspoon corn, 1/2 teaspoon tomato, 1/2 teaspoon avocado and 1/4 teaspoon red onion in the center of each wrapper.
9. 9
   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).
10. 10
    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.
11. 11
    Working in batches, lower the wontons into the hot oil with tongs and fry about 1 minute.
12. 12
    Flip and fry another 30 seconds, or until light golden.
13. 13
    Transfer to paper towels to drain.
14. 14
    Serve with the cilantro-lime dip.
15. 15
    Winning Recipe: Read about the Chairman's Corn Challenge
16. 16
    Photograph by Ngoc Minh Ngo