Corn and Jalapeño Rangoon Nachos
Corn and Jalapeño Rangoon Nachos
Ingredients
For the Filling
- 1 package wonton wrappers
- 8 oz cream cheese, softened
- 4 ounces shrimp, cooked, peeled, deveined, and finely chopped
- 1 1/2 cups sweet corn, fresh from the cob, drained canned corn, or thawed frozen corn
- 3 tablespoons mayonnaise, or sour cream
- 1/4 cup jalapeño, diced
- 1/4 cup red onion, minced
- 4 green onions, sliced thin
- 1 teaspoon garlic powder, or fresh minced garlic
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 tablespoon honey, or sweeter of choice
- 1 teaspoon sesame oil
For the Spicy Mayo
- 3/4 cup mayo
- 2 tablespoons gochujang, or sriracha
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
For Serving
- 1/2 cup sweet chili sauce
- 2 inches oil, for frying
- as needed cooking spray, for air fryer method
- as needed green onions, for garnish
Instructions
- 1
In a large bowl, thoroughly mix the softened cream cheese, cooked shrimp, sweet corn, mayonnaise (or sour cream), diced jalapeño, minced red onion, sliced green onions, garlic powder (or fresh minced garlic), Worcestershire sauce, soy sauce, honey (or sweeter of choice), and sesame oil until well combined.
⏱️ 10 min
- 2
Place about 1 teaspoon to 1 tablespoon of the prepared filling directly into the center of a wonton wrapper.
⏱️ 5 min
- 3
Dip your finger in water and lightly trace the outer edges of the wrapper. Lay another wonton wrapper on top of the first, aligning the edges. Pinch the seams tightly to ensure there are no bubbles or leaks, creating a sealed pocket around the filling. Repeat with remaining filling and wrappers.
⏱️ 15 min
- 4
For frying: Heat 2 inches of oil in a pan to 350°F (176°C). Carefully place the assembled rangoons into the hot oil. Fry the rangoons for 2 to 3 minutes total, turning them halfway through, until they are crispy and golden brown. Remove and drain on a paper towel-lined plate.
⏱️ 10 min•🌡️ 350
- 5
For air frying: Place the assembled rangoons in a single layer in your air fryer basket. Spray generously with cooking spray. Air fry at 380°F (193°C) for 6-7 minutes, or until they are golden and crispy.
⏱️ 7 min•🌡️ 380
- 6
While the rangoons are cooking, prepare the spicy mayo. In a small bowl, combine the 3/4 cup mayo, 2 tablespoons gochujang (or sriracha), 1 teaspoon rice vinegar, and 1 teaspoon sesame oil. Mix until well combined.
⏱️ 3 min
- 7
Transfer the crispy rangoons to a serving plate. Drizzle generously with the prepared spicy mayo and 1/2 cup sweet chili sauce. Garnish with additional sliced green onions. Serve and devour!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Corn and Jalapeño Rangoon Nachos
For the Filling
- 1 package wonton wrappers
- 8 oz cream cheese, softened
- 4 ounces shrimp, cooked, peeled, deveined, and finely chopped
- 1 1/2 cups sweet corn, fresh from the cob, drained canned corn, or thawed frozen corn
- 3 tablespoons mayonnaise, or sour cream
- 1/4 cup jalapeño, diced
- 1/4 cup red onion, minced
- 4 green onions, sliced thin
- 1 teaspoon garlic powder, or fresh minced garlic
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 tablespoon honey, or sweeter of choice
- 1 teaspoon sesame oil
For the Spicy Mayo
- 3/4 cup mayo
- 2 tablespoons gochujang, or sriracha
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
For Serving
- 1/2 cup sweet chili sauce
- 2 inches oil, for frying
- as needed cooking spray, for air fryer method
- as needed green onions, for garnish
Instructions
- 1
In a large bowl, thoroughly mix the softened cream cheese, cooked shrimp, sweet corn, mayonnaise (or sour cream), diced jalapeño, minced red onion, sliced green onions, garlic powder (or fresh minced garlic), Worcestershire sauce, soy sauce, honey (or sweeter of choice), and sesame oil until well combined.
⏱️ 10 min - 2
Place about 1 teaspoon to 1 tablespoon of the prepared filling directly into the center of a wonton wrapper.
⏱️ 5 min - 3
Dip your finger in water and lightly trace the outer edges of the wrapper. Lay another wonton wrapper on top of the first, aligning the edges. Pinch the seams tightly to ensure there are no bubbles or leaks, creating a sealed pocket around the filling. Repeat with remaining filling and wrappers.
⏱️ 15 min - 4
For frying: Heat 2 inches of oil in a pan to 350°F (176°C). Carefully place the assembled rangoons into the hot oil. Fry the rangoons for 2 to 3 minutes total, turning them halfway through, until they are crispy and golden brown. Remove and drain on a paper towel-lined plate.
⏱️ 10 min•🌡️ 350 - 5
For air frying: Place the assembled rangoons in a single layer in your air fryer basket. Spray generously with cooking spray. Air fry at 380°F (193°C) for 6-7 minutes, or until they are golden and crispy.
⏱️ 7 min•🌡️ 380 - 6
While the rangoons are cooking, prepare the spicy mayo. In a small bowl, combine the 3/4 cup mayo, 2 tablespoons gochujang (or sriracha), 1 teaspoon rice vinegar, and 1 teaspoon sesame oil. Mix until well combined.
⏱️ 3 min - 7
Transfer the crispy rangoons to a serving plate. Drizzle generously with the prepared spicy mayo and 1/2 cup sweet chili sauce. Garnish with additional sliced green onions. Serve and devour!
⏱️ 2 min