Mexican Street Corn Wonton Salad Cups
This recipe for esquites in crispy wonton cups is going to be your favorite new way to eat street corn!
Print
Pin
Servings: 48 cups
Ingredients
For the Wonton Cups
- Non-stick spray
- 48 wonton wrappers 1 package
Elotes
- 4 cups Street Corn Salad
Instructions
Make the Wonton Cups
- Preheat oven to 350F.
- Spray a muffin tin with non-stick spray and place a wonton wrapper in each cavity.
- Press down gently to make into a cup shape.
- Spray the inside with non-stick spray.
- Bake at 350F for 6 minutes. Watch carefully! They go from raw to burnt in a flash if you are not watching.
- When finished, remove from oven and cool a few minutes.
- Remove the wonton cups the pan and place on a cooling rack to cool completely.
- You can stop after all the cups are finished and store in an air-tight container for up to 3 days.
Serve the Street Corn Salad Cups
- To serve, scoop salad into the wonton cups.
- Garnish with more cilantro or sliced green onion and a little lime zest.
- Enjoy with friends and a margarita!
Notes
- If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition
Serving: 1 | Calories: 55kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 60mg | Fiber: 1g | Sugar: 1g
