4 Serves
45 Mins
In a large mixing bowl, combine the cooked corn kernels, chopped green onions, crumbled cotija cheese, and your preferred seasonings.
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Vitamin E
0 mg / 15 mgVitamin K
24 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
18 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
254 µg / 400 µgCalcium
391 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
168 mg / 420 mgPhosphorus
632 mg / 1,250 mgPotassium
619 mg / 4,700 mgSodium
2112 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
96 µg / 55 µgFiber
7 g / 28 gSugar
3 g / 50 gSaturated Fat
14 g / 20 gCholesterol
55 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Place a small spoonful of the corn mixture into the center of each wonton wrapper. Moisten the edges with water, fold into a triangle, and press firmly to seal.
In a saucepan, simmer the coconut milk with additional broth seasonings over medium heat to create a fragrant base.
Bring a separate large pot of water to a boil. Carefully drop in the wonton dumplings and cook for 1-3 minutes until they float to the surface.
Using a slotted spoon, remove the cooked dumplings and serve them immediately submerged in the warm coconut corn broth.
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