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–+ servings
close up of mexican corn in a cup

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!
4.97 from 27 votes
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Course: Best Tapas and Appetizers
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 48 cups
Author: Jennifer Stewart

Equipment

Ingredients

For the Wonton Cups

  • Non-stick spray
  • 48 wonton wrappers 1 package

Elotes

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