Crispy Sweet Corn Wontons.

Crispy Sweet Corn Wontons with a double side of dippin’. Homemade wontons filled with cheesy, sweet yellow corn, and fresh summer herbs. Then pan-fried until crispy and served with a sweet/tangy chili sauce AND a perfectly spicy/salty sesame chili soy sauce. Yep, two sauces are the way to go. These wontons are crispy on the outside, cheesy on the inside – and completely addicting once you add the sauces. You won’t find anything better at a restaurant.

We’ve got a really fun (and of course delicious) summer treat today. When I came up with this idea, I decided to make the recipe that very same day. I was, and am, so excited about these crispy wontons.

They’re unexpected and totally delicious.

I wanted a restaurant-style fried wonton, but with a very summery filling. I’d been working with corn the day before, so that was at the top of my mind. The flavors of sweet yellow corn, melty mozzarella cheese, and fresh basil stuffed inside a fried wonton had me way too excited.

Thank goodness these turned out so amazing!

Here are the details

While these look like they could be tricky, I find they’re really quick and easy to make. The filling is the secret: yellow corn, creamy mayo or plain Greek yogurt (I do think mayo works best here however), melty mozzarella cheese, fresh basil, green onions, a touch of honey, salty tamari, and plenty of chili flakes.

It’s a wonderful mash of sweet, spicy, salty, and fresh. Different, yes – but so delicious.

Once that’s all mixed together, make the wontons. You just need wonton wrappers and a little bit of avocado oil to lightly pan fry.

Add a rounded teaspoon of the corn to each wrapper. Then simply fold the wrapper over the filling to create a triangle and use your fingers to pinch to seal. Promise you, it’s not hard at all.

Now, when you’re pinching the wrappers together, make sure to really seal them up. You don’t want the wontons to lose any of the fillings while they cook.

I like to pan-fry each wonton in avocado oil until crisp. It takes 2-3 minutes per side.

When I set out to make these, I wanted to oven-bake them. Unfortunately, I quickly realized that was not going to work with the creamy cheese filling. Everything leaked out and the situation was not pretty.

So, I decided to do a light pan fry instead and it worked wonderfully.

The Sauces

While the wontons cook, make the sauces I used a spicy soy-based sauce and then a simple sweet chili sauce with mango.

Each sauce adds so much flavor to the recipe, but you certainly do not need to make both. Make whichever sauce sounds yummiest to you. Or if they both sound good, by all means, make them both!

Each sauce is unique and so, so delicious.

When I made these (multiple times) last week, I served them up as dinner along with a side of fried rice and basil beef. Everyone loved them.

And of course, these will make a wonderful summer appetizer as well. Addicting any way you serve them!

Looking for other quick appetizers? Here are some favorites:

Tomato Peach Crostini with Hot Bacon Dressing

Cheese Rangoons with Sweet Ginger Chili Sauce

Mexican Street Corn Dip

Honey Whipped Feta with Garlic Herb Roasted Olives

Lastly, if you make these Crispy Sweet Corn Wontons, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

@halfbakedharvest

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♬ Roxanne – Instrumental – Califa Azul