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Appetizer
Asian
6 servings
45 minutes
25 minutes
Crispy wontons filled with smoky grilled corn, creamy avocado, and fiery Red Habanero chiles—an irresistible appetizer with a bold twist and a side of zesty tomatillo sauce.
1 ear fresh corn
2 ripe avocados
3 Melissa's red Habanero Chiles - stems removed, seeded
1 tub tomatillo sauce
Canola oil as needed
1/2 package Melissa's Wonton Wrappers
Prepare a hot grill. Grill the corn until slightly charred. When cool enough to handle, cut the kernels from the cob. Cut the avocados in half and remove the seeds. Scoop the avocado flesh into a bowl and mash them.
Mince the chiles and add them to the tomatillo sauce. Add your desired amount of the tomatillo sauce to the avocado and mix well. You will have extra sauce for chips and salsa later. Mix the corn into the avocado.
In a high-sided pot, heat about 2-3 inches of canola oil. To make the won tons, place about a teaspoon full of the avocado filling into the center of a wonton wrap. Wet the edges with water and fold from corner to corner. Starting at the center, begin pressing out the excess air and firmly press the edges together to seal. Repeat for the remaining won ton wraps.
When the oil is hot, about 350ºF to 375ºF, carefully place the wontons in the oil. Do not over crowd the pot. Fry them until golden brown and drain them on paper towels. Repeat for the remaining won tons.
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