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.
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.
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
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!
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.
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.
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.
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
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.
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.
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
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