I am not a heat kind of gal. While in Colorado the lows were in the 40’s and the highs were in the mid 70’s. That’s my kind of weather.
Returning home, I was greeted with lows in the mid 70’s, highs in the high 90’s and humidity out the wazoo. It’s really the humidity that gets me. I’m kind of a grumpus when it comes to Illinois summers.
There are saving graces though, mainly in the form of local crops. Every summer we would head down to the church parking lot and pick up sweet corn from our favorite farmer. Never fail, I think my family would eat our weight in sweet corn lathered with butter and a pinch of salt.
Then, once I got older and experimented more with cooking, I began to realize how fantastic sweet corn could be off the kernel. (I think my favorite last year was my vegan corn soup.) So this past Saturday I set out with two goals in mind: buy tomatoes and corn then come home and make these potstickers.
These potstickers are amazing. I thought the sweet potatoes ones I made awhile ago were fantastic but the corn and cream cheese take this to a new level. I couldn’t stop eating them.
- 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
- 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.
- Reduce oven heat to 350˚.
- 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.
- 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.
- Place potstickers on a baking tray and brush with olive oil. Bake for 15-20 minutes or until potstickers are golden brown.