Facebook-f Pinterest Instagram Youtube Tiktok
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Menu
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Categories
  • Jeeca Jeeca
  • - August 26, 2022
  • - 11:52 pm

Avocado and Corn Salsa Wonton Cups

Sharing is caring!

  • Facebook
  • Twitter
Jump to Recipe Jump to Video

These baked wonton cups filled with avocado and corn salsa are a great starter, snack, and finger food! These are also perfect for your next party or potluck to share with friends and family.

avocado and corn salsa wonton cups
These baked wonton cups filled with avocado and corn salsa are a great starter, snack, and finger food!

THE INSPIRATION: GUACAMOLE

This avocado and corn salsa i heavily inspired by guacamole that I love to have with chips. I love the richness and creaminess of avocado with the zesty tang from fresh lime juice and of course the flavour from cilantro and onions.

avocado and corn salsa wonton cups
These baked wonton cups with avocado and corn salsa are perfect for your next party or potluck to share with friends and family.

I had a lot of avocados on hand from our family friend’s farm that needed using up so I made this salsa and mixed it with sweet corn, black beans, peppers, cilantro, and a few other ingredients to bring it all together.

INGREDIENTS YOU’LL NEED:

FOR THE WONTON CUPS

  • 12 square wonton wrappers mine were (3.5”/ 9-cm squares)
  • Neutral oil for brushing
wonton wrappers

FOR THE AVOCADO AND CORN SALSA

  • 1 medium ripe avocado
  • 1/2 cup sweet corn kernels
  • 1/4 cup cooked black beans (or other beans of choice – optional)
  • 2 tbsp red bell pepper diced
  • 1/2 small red onion diced
  • 1/4-1/3 cup chopped cilantro
  • Juice and zest from 1 lime
  • 1 jalapeño or green chili sliced (remove seeds if you want less less spice)
  • 1/4 to 1/2 tsp salt or to taste
  • Ground black pepper

You can find the full recipe and printable copy in the recipe card below!

avocado and corn salsa ingredients

HOW TO MAKE THE WONTON CUPS

  • Prepare the wonton cups: If your wrappers were frozen, ensure that they are thawed at room temperature so that these are pliable, or else these can easily tear.
  • Preheat your oven to 350°F (180°C). Brush or spray a thin layer of oil in each well of a 12-well muffin tin. Carefully press down each wonton wrapper into the well. Brush or spray another thin layer of oil over each wonton wrapper.
  • Place the muffin tin in the oven and bake for 10-12 minutes or until the wonton wrappers are golden brown. Remove from the oven and let the tin cool for 5 minutes before removing the wonton cups.
  • You can prepare these wonton cups a day before and just store the cups in an air-tight container. Be sure that the cups have completely cooled before sealing the container. You can leave these at room temperature.
wonton wrappers
Be sure the wonton wrappers have been thawed at room temperature.
oiled muffin tins liners
Spray a generous amount of oil on the muffin tin or liners.
oiled muffin tins liners
Place each wonton wrapper onto the tin or liners.
oiled muffin tins liners with wonton wrappers
Spray some oil over the wonton wrappers.
baked wonton cups
Bake the wonton wrappers until these take the shape of the liners.
baked wonton cups
Carefully remove each wonton cup.
baked wonton cups
Be sure to allow the cups to completely cool if storing these to prepare ahead.
baked wonton cups
These wonton cups are great for bite-sized snacks.

MAKING THE AVOCADO AND CORN SALSA

  • Slice and open your avocado. Remove the skin and then cut the flesh into small chunks.
  • Place the avocado in a large bowl with the corn kernels, black beans (if using), bell pepper, onion, cilantro, lemon juice, and zest, jalapeño/chili, salt, and pepper to taste.
  • Mix the salsa well and feel free to adjust to your taste.
  • This is best enjoyed freshly made but you can also refrigerate this for a few hours until cold (Do note that the corn and bell pepper can release extra water as it sits).
  • The avocado and corn salsa can be store in the refrigerator for up to 5 days. Discoloration is normal as the avocado is exposed to air.
ripe avocado
slicing ripe avocado
slicing ripe avocado
avocado and corn salsa
avocado and corn salsa
avocado and corn salsa
avocado and corn salsa

ADD A SCOOP OF THE SALSA INTO THE WONTON CUPS, AND ENJOY!

Scoop a generous amount in each wonton cup. These should be enjoyed immediately since the longer the salsa sits in the wonton cup, the more the wonton cup will absorb the extra moisture and will no longer be as crisp.

baked wonton cups
avocado and corn salsa wonton cups
avocado and corn salsa wonton cups
These baked wonton cups with avocado and corn salsa are perfect for your next party or potluck to share with friends and family.

MORE RECIPES YOU MIGHT LOVE:

  • Crispy Wontons
  • Wontons in Chili Broth
  • Pan-Fried Tofu Cakes
  • Tofu ‘McNuggets’
  • Scalloped Potatoes in Creamy Lemon Dill Sauce
  • Chinese-Style Bolognese
avocado and corn salsa wonton cups

Avocado and Corn Salsa Wonton Cups

5 from 1 vote
These baked wonton cups filled with avocado and corn salsa are a great starter, snack, and finger food! These are also perfect for your next party or potluck to share with friends and family.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer, Dips, Finger Food, Sides, Snack, Snacks, Starters
Cuisine Fusion, Mexican
Servings 12 cups
Calories 62 kcal

Ingredients
  

Wonton Cups

  • 12 square wonton wrappers mine were (3.5”/ 9-cm squares)
  • Neutral oil for brushing

Avocado and Corn Salsa

  • 1 medium ripe avocado
  • 1/2 cup sweet corn kernels
  • 1/4 cup cooked black beans (or other beans of choice – optional)
  • 2 tbsp red bell pepper diced
  • 1/2 small red onion diced
  • 1/4-1/3 cup chopped cilantro
  • 1 lime for the juice and some zest
  • 1 jalapeño or green chili sliced (remove seeds if you want less less spice)
  • 1/4 to 1/2 tsp salt or more to taste
  • Ground black pepper

Instructions
 

WONTON CUPS

  • Prepare the wonton cups: If your wrappers were frozen, ensure that they are thawed at room temperature so that these are pliable, or else these can easily tear.
  • Preheat your oven to 350°F (180°C). Brush or spray a thin layer of oil in each well of a 12-well muffin tin. Carefully press down each wonton wrapper into the well. Brush or spray another thin layer of oil over each wonton wrapper.
  • Place the muffin tin in the oven and bake for 10-12 minutes or until the wonton wrappers are golden brown. Remove from the oven and let the tin cool for 5 minutes before removing the wonton cups.
  • You can prepare these wonton cups a day before and just store the cups in an air-tight container. Be sure that the cups have completely cooled before sealing the container. You can leave these at room temperature.

AVOCADO AND CORN SALSA

  • Slice and open your avocado. Remove the skin and then cut the flesh into small chunks.
  • Place the avocado in a large bowl with the corn kernels, black beans (if using), bell pepper, onion, cilantro, lemon juice, and zest, jalapeño/chili, salt, and pepper to taste.
  • Mix the salsa well and feel free to adjust to your taste.
  • This is best enjoyed freshly made but you can also refrigerate this for a few hours until cold (Do note that the corn and bell pepper can release extra water as it sits).
  • Scoop a generous amount in each wonton cup. These should be enjoyed immediately since the longer the salsa sits in the wonton cup, the more the wonton cup will absorb the extra moisture and will no longer be as crisp.
  • The avocado and corn salsa can be store in the refrigerator for up to 5 days. Discoloration is normal as the avocado is exposed to air.

WATCH Video

https://youtube.com/shorts/UMZWL8GTtQ4?feature=share

NUTRITIONAL INFO

Serving: 1wonton cup | Calories: 62kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 93mg | Potassium: 124mg | Fiber: 2g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 0.5mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

You can pin this image:

avocado and corn salsa wonton cups

Leave a Reply Cancel reply

Recipe Rating




Noodles The Foodie Takes Flight

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

​ MORE ABOUT TFTF >

MY COOKBOOK

Vegan Asian Cookbook

Subscribe for recipes and updates

Search for a recipe:

Search
PrevSilken Tofu with Black Bean Mushroom Sauce
Cherry Tomato PastaNext

Latest Recipes

Filipino Tofu Curry with coconut milk, potatoes, carrots, bell peppers

Filipino Tofu Curry

GET THE RECIPE »
vegan rodic's style tapa with garlic rice

Rodic’s Tapa (Vegan Filipino Recipe)

GET THE RECIPE »
shredded tofu bulgogi rice bowl

Shredded Tofu Bulgogi Bowl

GET THE RECIPE »
spicy eggplant with minced pork in a plate

Spicy Eggplant and Minced ‘Pork’

GET THE RECIPE »
soy sauce fried rice

The Ultimate Soy Sauce Fried Rice

GET THE RECIPE »
cheesy potato and broccoli soup

Cheesy Potato and Broccoli Soup (Vegan)

GET THE RECIPE »
Page1 Page2 Page3 … Page10
Search
TFTF ICON LOGO 2021

RECIPES

SHOP MY ESSENTIALS

ABOUT

COOKBOOKS

FOLLOW ME ON SOCIAL MEDIA:

Youtube Facebook Instagram Pinterest Tiktok

PRIVACY POLICY