Corn, Scallion and Cotija Dumplings in a Coconut Corn Broth

Ingredients

For the corn stock:

husk of 5 corns

1/2 teaspoon peppercorns

1/2 teaspoon coriander seeds

small red onion, halved

water

pinch salt

For the corn:

4 ears of corn, husked

For the coconut and corn broth:

5 garlic cloves, minced

2 teaspoons grated ginger

extra virgin olive oil

1 cup corn broth

1 cup coconut milk

zest and juice of 1 small lime

1/2 teaspoon fish sauce

1/2 teaspoon ground coriander

kosher salt, to taste

freshly ground black pepper, to taste

1/2 cup fresh basil, chiffonade

sprinkle more cotija for serving

For the corn scallion dumplings:

the cooked kernels from 4 ears of corn

1/2 teaspoon lime zest

1 tablespoon lime juice

2 chopped scallions

1/4 cup cotija cheese, crumbled

1 minced jalapeno

black pepper

1 package wonton wrappers (I made about 40 dumplings)

Preparation

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 corn:

Cook 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 ½ 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.

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About

Dumplings stuffed with lime-scented cotija, corn, scallions, and jalapeno, and coated in a coconut milk and corn broth, infused with the flavors of ginger and garlic and lime.