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1
Place the corn in a steamer basket set over a saucepan of simmering water.
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2
Cover and steam 8 minutes.
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3
Meanwhile, grate the lime zest into a small bowl and squeeze in 1 tablespoon lime juice.
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4
Add the sour cream, cilantro, hot sauce and 1/4 teaspoon salt and mix well; set the dip aside.
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5
Remove the corn from the steamer basket and let cool slightly, then cut the kernels off the cobs.
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6
Combine with 1/2 teaspoon salt in a bowl.
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7
Line a large baking sheet with paper towels, then arrange the wonton wrappers on top in a single layer.
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8
Place 1 teaspoon corn, 1/2 teaspoon tomato, 1/2 teaspoon avocado and 1/4 teaspoon red onion in the center of each wrapper.
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9
Heat about 1 1/2 inches of vegetable oil in a large pot until a deep-fry thermometer registers 375 degrees (or place a wooden skewer in the oil to test the temperature; bubbles should form around it).
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10
Moisten the edges of each wonton wrapper with water, then fold in half diagonally to enclose the filling and form a triangle; press gently to seal.
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11
Working in batches, lower the wontons into the hot oil with tongs and fry about 1 minute.
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12
Flip and fry another 30 seconds, or until light golden.
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13
Transfer to paper towels to drain.
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14
Serve with the cilantro-lime dip.
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15
Winning Recipe: Read about the Chairman's Corn Challenge
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16
Photograph by Ngoc Minh Ngo
