Corn Scallion and Cotija Dumplings in a Coconut Corn Broth

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

Place the cooked corn kernels, lime juice, lime zest, scallions, cotija, jalapeno and black pepper in a bowl. Toss together. Take a wonton wrapper and place in the palm of your hand.

Place tablespoon of the corn scallion mixture in the middle. Dab water around two adjacent sides of the wrapper, then bring up the other two sides of the wrapper to form a triangle. Bring a large pot of water to boil.

Add 4-5 dumplings and cook (about 1-3 minutes).

Remove the cooked dumplings and repeat.

Serve with broth.