Elote Wonton Bites
 
 
Yield: 24 bites
Ingredients
  • 24 wonton wrappers
  • 1 15-ounce can corn, no salt added (about 1½ cups corn kernels), drained
  • 2 scallions, trimmed and sliced
  • ½ cup shredded mozzarella
  • 1 tablespoon finely chopped cilantro
  • Zest from 1 lime
  • ¾ teaspoon smoked paprika, divided
  • ¼ teaspoon salt
  • ¼ cup mayonnaise
  • 1 teaspoon lime juice
  • ⅛ teaspoon ground cumin
  • Pinch chili powder
  • Cotija cheese, for topping
  • Cooking spray
Directions
  1. Preheat the oven to 350 degrees F.
  2. Spray a mini muffin pan then place the wrappers into the cavities so they create little wonton bowls. Lightly spray the wonton wrappers in the pan then bake for 6 minutes. Set aside.
  3. While the wrappers are in the oven, combine the corn, scallions, mozzarella, cilantro, lime zest, ½ teaspoon of the smoked paprika and salt in a mixing bowl.
  4. After the wontons have baked on their own, spoon the corn mixture into the wontons in the mini muffin pan, evenly dividing between them. Bake for 5 more minutes. While the wontons are finishing baking, make the lime mayo by combining the mayonnaise, lime juice, remaining ¼ teaspoon of smoked paprika, ground cumin and chili powder in a small bowl. Pour into a squeeze bottle if you have one. When the wontons come out of the oven, serve them hot topped with plenty of crumbled cotija cheese and a generous drizzle of the lime mayo.
Notes
If you can’t find cotija cheese, you can substitute queso fresco. If you can’t find either of those Mexican cheeses you can use feta cheese, but the taste won’t quite be the same.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2019/06/17/elote-wonton-bites/