Elote Wonton Cups
This recipe was something I dreamed up recently. I had a few extra items in my freezer and the need to cater a small get-together at my house. Since I am from New Mexico, Elote en Vaso is a long-time favorite street food. I had all the ingredients and the thought of a spicy, tangy, buttery treat sounded perfect! I wanted to update the item so that it could be enjoyed as a finger food instead. I increased the heartiness of the filling by adding shredded chicken and cheese. Also, a dollop of crema (mexican sour cream) is always a nice touch!
Elote Wonton Cups
INGREDIENTS:
- 24 wonton wrappers
- 1 cup chicken, cooked and shredded
- 16 oz corn, frozen kernels
- 1 1/4 cups butter
- 1 cup lime juice
- 1 teaspoon chili powder ( I used ancho chile flakes)
- salt to taste
- 1 1/4 cups shredded cheese
- 1 dash hot sauce (optional)
INSTRUCTIONS:
- In Sauce pan heat corn with 1 Tbsp butter and 1 Tbsp water, cover. Simmer until tender, 5 minutes. Drain and return corn to saucepan.
- Heat oven to 350ºF. Gently fit 1 wonton skin into well-greased muffin cups, pressing against bottom and side. Bake 6-8 minutes or until light golden brown. remove from oven
- Combine lime juice, shredded chicken, chile powder and remaining butter with the corn mixture.
- Spoon 1-2 Tbsp of corn mixture into each wonton cup. Add a pinch of shredded cheese on top and place in oven for 3-4 minutes.
- Top each serving with your favorite garnish: salsa, crema, or green chile!
