Corn Scallion and Cotija Dumplings in a Coconut Corn Broth
Details
- Serving Size: 40
- Weight Watchers: 9 Points
Cuisine
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- husk of 5 corns
- black pepper
- freshly ground black pepper, to taste
- 1 cup coconut milk
- 1/2 teaspoon coriander seeds
- 1 cup corn broth
- 1/4 cup cotija cheese, crumbled
- sprinkle more cotija for serving
- the cooked kernels from 4 ears of corn
- 4 ears of corn, husked
- extra virgin olive oil
- 1/2 teaspoon fish sauce
- 1/2 cup fresh basil, chiffonade
- 5 garlic cloves, minced
- 2 teaspoons grated ginger
- 1/2 teaspoon ground coriander
- 1 minced jalapeno
- zest and juice of 1 small lime
- kosher salt, to taste
- 1 tablespoon lime juice
- 1/2 teaspoon lime zest
- 1/2 teaspoon peppercorns
- small red onion, halved
- pinch salt
- 2 chopped scallions
- water
- 1 package wonton wrappers (I made about 40 dumplings)
Instructions
To make the corn stock
Place everything in a large pot and cover with water. Cover with lid, set over medium heat. Simmer for 1-2 hours. Strain.To make the cornCook the corn using your preferred method. I just stuck them in a 400 degree oven and let them roast for about 15 minutes.To make the coconut and corn broth
Heat some oil in a saute pan on low.
Add the garlic and ginger and saute for about a minute, until fragrant.
Pour in 1 cup of the corn stock, coconut milk, lime juice and zest, fish sauce, and coriander. Simmer for just a few minutes. Adjust salt and pepper to taste. Finish with a sprinkling of fresh basil and cotija cheese.To make the corn scallion dumplings
Add 4-5 dumplings and cook (about 1-3 minutes).
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