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Saturday, April 14, 2012

Smoked Corn and Goat Cheese Bocaditos

Seasonal Recipe of the Week
This is a show-stopper with great southwestern flavors. Great to keep in the freezer for a last-minute cocktail party or just a treat for yourself.

2 cups fresh corn off the cob
1/2 cup goat cheese (try New Mexican )
2 tablespoons lime juice
1 teaspoon cumin
1 teaspoon chopped garlic
1/2 teaspoon Chimayo red chile powder
1 pack wonton wrappers
1/2 cup water mixed with one egg
oil for deep frying

Smoke the corn over apple wood chips in your grill or in a stovetop smoker for 5 minutes. In a medium bowl, mix the corn with the rest of the ingredients except the egg wash and wrappers. Taste and adjust seasoning — it should be strongly seasoned as each wrapper will only hold a tiny bit. To assemble, place 4 wrappers on the table and brush edges with egg wash. Bring the points to the center and then roll up to create a tight little package. At this point you can deep fry or freeze til later.