Crispy wonton bites with smoky corn cream and chives

Name: Crispy wonton bites with smoky corn cream and chives
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 12
Cuisine: fusión
Ingredients: 12 wrappers wonton wrappers; 1 1/4 cups sweet corn kernels; 4 oz cream cheese; 3 tbsp heavy cream; 1 tbsp butter; 2 tbsp fresh chives; 2 tsp lemon juice; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 2 tsp olive oil

An original appetizer of crispy baked wonton cups filled with a silky, lightly smoky corn cream with cream cheese and a touch of lemon, finished with fresh chives and paprika.

20 minPrep

18 minCook

38 minTotal

12Servings

Vegetarian

Ingredients

Adjust servings

12 12 units wonton wrappers (for formar the bases crujientes)
180 g sweet corn kernels (fresh or congelados and descongelados)
120 g cream cheese (at room temperature)
45 ml heavy cream (for suavizar the cream)
15 g butter (unsalted)
8 g fresh chives (finely chopped, more extra for decorar)
10 ml lemon juice (freshly squeezed)
2 g smoked paprika (divided)
1 g garlic powder
3 g salt (or to taste)
1 g black pepper (freshly ground)
10 ml olive oil (for engrasar the molde and brush)

Nutrition facts

per serving

86 kcal

Calories

2.1 g

Protein

7.4 g

Carbs

5.6 g

Fat

0.6 g

Fiber

6.8 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
Preheat the oven to 190 °C / 375 °F. Lightly grease a mini muffin pan with the olive oil.
2
Place one wonton wrapper into each cavity, gently pressing to form small cups. Lightly brush the wrappers with a little more olive oil.
3
Bake the wonton cups for 8 to 10 minutes at 190 °C / 375 °F, until golden and crisp. Remove from the oven and let them cool in the pan for 5 minutes before unmolding.
4
While they bake, melt the butter in a skillet over medium heat. Add the corn kernels and cook for 4 to 5 minutes, stirring, until tender and lightly golden.
5
Set aside 2 tablespoons of the sautéed corn for garnish. Transfer the remaining corn to a blender or food processor with the cream cheese, heavy cream, lemon juice, half of the chopped chives, 1/2 teaspoon smoked paprika, garlic powder, salt, and black pepper.
6
Blend until thick and fairly smooth. Taste and adjust the salt or lemon if needed.
7
Fill each crispy wonton cup with a generous teaspoon of the corn cream.
8
Finish each bite with a few kernels of the reserved corn, the remaining chopped chives, and a pinch of the remaining smoked paprika. Serve immediately to keep the crisp texture.

Chef tips

You can make the corn cream several hours ahead and keep it refrigerated. Fill the cups just before serving so they stay crisp.

Substitutions

You can use crème fraîche instead of some of the cream for a tangier flavor. Chives can be replaced with finely chopped green onion tops.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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