Tuesday, August 30, 2011

Baked Roasted Corn and Cream Cheese Potstickers

Recipe from:  NaturallyElla
Author: Erin Alderson
Prep time: 20 mins / Cook time: 20 mins
Serves: 2-4
  • 12-16 wonton wrappers
  • 1/2 tablespoon olive oil
  • 1 1/2 cup corn (about 2 medium ears)
  • 1/2 cup green onions, diced
  • 2 ounces cream cheese
  • 1/2 tablespoon rosemary
  • 1/2 cup parmesan
  • salt and pepper
  • water for sealing
  • olive oil for brushing
  1. Preheat oven to 400˚. Remove corn from kernel and toss together with diced green onions and olive oil. Place on a baking sheet covered in parchment paper and roast for 15-20 minutes. Let cool slighlty.
  2. Reduce oven heat to 350˚.
  3. In a food processor combine cream cheese, rosemary, parmesan cheese, salt, and pepper. Once corn is slightly cooled, add to food processor and pulse until everything is well combined.
  4. Spoon 1 tablespoon of filling into center of wrapper. Wet edges of the wonton wrapper and crimp. Set aside and finish until filling is gone.
  5. Place potstickers on a baking tray and brush with olive oil. Bake for 15-20 minutes or until potstickers are golden brown.

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