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Crispy Jalapeño Corn Wontons Recipe
Ash Tyrrell

Crispy Jalapeño Corn Wontons Recipe

I made these crispy jalapeño corn wontons for a weekend get-together, and they disappeared before I even finished frying the last batch. The filling is creamy, a little spicy, and packed with sweet corn and fresh herbs, while the wonton wrapper turns golden and shatters with every bite
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Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 4 ounces cream cheese softened – I let mine sit at room temperature for about 20 minutes so it blends smoothly into the filling instead of leaving lumps
  • 1 cup corn kernels – I use thawed frozen corn but fresh corn cut off the cob works beautifully too and adds a nice crunch
  • 2 green onions diced – both the white and green parts go in for a mild oniony bite
  • 1/4 cup fresh cilantro chopped – skip the dried version here since fresh cilantro is what gives this filling its bright, herby flavor
  • 2 garlic cloves minced – freshly minced garlic has a much sharper punch than the jarred kind
  • 1 jalapeño seeded and diced – remove the seeds if you want a milder filling, or leave a few in for extra heat
  • 1/2 teaspoon smoked paprika – this adds a subtle smoky depth that plain paprika won't give you
  • 1/2 teaspoon ground cumin – a little earthiness that balances the sweetness of the corn
  • 1/4 teaspoon salt – adjust to taste once everything is mixed
  • 1/4 teaspoon black pepper
  • 24 square wonton wrappers – keep these covered with a damp towel while you work so they don't dry out and crack
  • Oil for frying – a neutral oil with a high smoke point like vegetable or canola, works best

Method
 

  1. Add the softened cream cheese, corn, green onions, cilantro, garlic, and jalapeño to a mixing bowl. Sprinkle in the smoked paprika, cumin, salt, and pepper. Stir everything together until well combined, then taste and adjust the seasoning to your liking.
  2. Lay a wonton wrapper flat on a clean, dry surface and spoon about a heaping teaspoon of filling into the center. Dip your finger in water and trace it along all four edges of the wrapper to help it seal. Keep the remaining wrappers covered so they stay pliable while you work.
  3. Fold the wrapper corner to corner to form a triangle, pressing firmly around the filling to push out any trapped air. Air pockets can cause the wonton to burst open while frying, so take an extra moment to seal the edges tightly. Set the folded wonton aside and repeat with the rest.
  4. Pour about an inch of oil into a skillet or heavy pot and heat it over medium heat. You'll know it's ready when a small piece of wrapper dropped in sizzles immediately. Getting the temperature right here matters, since oil that's too cool makes for greasy, soggy wontons.
  5. Carefully lower a few wontons into the hot oil at a time, being careful not to crowd the pan. Fry for a couple of minutes per side until they turn a deep golden brown. Crowding the oil drops the temperature too fast, so frying in smaller batches keeps every wonton evenly crisp.
  6. Use a slotted spoon or tongs to lift the wontons out and place them on a paper towel-lined plate. Let them rest for a minute or two before serving, since the filling stays very hot right after frying. This short rest also helps the wrapper crisp up even more.

Notes

  • I always pat my corn dry with a paper towel first, since extra moisture can make the filling watery and harder to seal inside the wrapper
  • I keep a small bowl of water right next to my workstation so sealing each wonton goes faster and I don't lose momentum
  • I've found that frying at a steady medium heat gives me a more even golden color than blasting the oil on high
  • I like to fry a test wonton first to check my oil temperature and seasoning before committing the whole batch
  • I never skip draining them on paper towels, since it keeps the bottoms from turning soggy while they cool