Baked wonton crisps with roasted corn cream, mild jalapeño and lime dust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a muffin tin with a little of the olive oil.

2. 2

   Press each wonton wrapper into a muffin cup to form small shells. Brush them with half of the olive oil and bake for 8 to 10 minutes at 200 °C / 400 °F, until golden and crisp. Remove and let cool.

3. 3

   While the cups bake, heat a skillet over medium-high heat. Add the butter, the remaining olive oil and the sweet corn kernels. Cook for 5 to 6 minutes, stirring occasionally, until some of the corn is deeply toasted.

4. 4

   Set aside 2 tablespoons of the toasted corn for garnish. Place the remaining corn in a food processor or blender with the cream cheese, sour cream, garlic powder, half of the smoked paprika, lime juice, salt and black pepper. Blend until thick and fairly smooth.

5. 5

   Taste the filling and adjust with more salt if needed. Transfer it to a piping bag or a zip bag with one corner snipped off for easier filling.

6. 6

   Fill each wonton cup with the roasted corn cream. Top with the reserved corn, the finely chopped jalapeño and the chives.

7. 7

   Finish with the lime zest and the remaining smoked paprika sprinkled over the top. Serve immediately to keep the contrast between the creamy filling and the crisp shell.