Many of you asked for pictures...
This wasn't part of our Thanksgiving meal, but these puppies are so good, I made them for our Sunday dinner with a few tweaks of course!
First tweak, since it was only the four of us and I wasn't preparing this for a crowd, the recipe has been cut in half.
1/2 medium onion finely chopped1 tablespoon canola oil
1 tablespoon of butter
1 can whole kernel corn (15-1/4 ounce size)
1/3 cup finely chopped green onion tops
1/4 cup mayonnaise
1/4 cup cooked and crumbled bacon
1/4 teaspoon kosher or sea salt
1/8 teaspoon cayenne
1/2 cup finely shredded mozzarella cheese
2 Four ounce cans of precooked cocktail shrimp (200-300 count size)
12 wonton wrappers
First, preheat the oven to 400 degrees and generously spray one muffin tin (12 well/cup size) with non-stick cooking spray.
Saute onion in canola oil and butter until softened over medium heat. Remove the skillet from burner and allow to cool for about 20 to 30 minutes.
Then stir in the corn, green onions, mayonnaise, crumbled bacon, salt, cayenee and shrimp.
Gently fold in the shredded mozzerella. It's very important that the onions have cooled or they will melt the cheese and you will have a big corn ball on your hands.
It's not real pretty, but it smells REALLY good!
Gently place the wonton wrappers in the wells of the muffin pan. I chose not to cut the tips this time.
Spoon about a tablespoon of the mixture into each wonton cup. At this point you can bush the cups with melted butter (optional).
Bake the wrappers uncovered in the oven for about 12 to 15 minutes or until the bundles become puffed and browned. Serve them immediately!