Corn Bundles

Sorry there are no pictures - YET!!!  Last Thanksgiving was the first Thanksgiving I had my blog and we celebrated in New Orleans.  This year we are unable to go because my husband has to work.  I found these in my tried and true file and haven't made them in ages, but they are perfect to Thanksgiving.  I will post pictures...this is just so worth posting even without the pictures!

This year the homegirlz will be happier than Pilgrims when they are tearing into their oven-crispy corn bundles. Easy to make and even easier to serve, this side dish will satisfy even the most finicky child at the table. In fact, you’ll probably have to make a second batch the day after Thanksgiving once they tell their friends just how good they really are.

2 cans whole kernel corn (15-1/4 ounce size)
1/3 cup finely chopped green onion tops
1/2 cup mayonnaise
1/2 cup cooked and crumbled bacon
1/2 teaspoon kosher or sea salt
1 cup finely shredded mozzarella cheese
1 cup pre-cooked cocktail shrimp (200-300 count size)
24 wonton wrappers


First, preheat the oven to 400 degrees and generously spray two large muffin tins with Pam.

Then in a medium mixing bowl stir together the corn, green onions, mayonnaise, crumbled bacon, salt, shredded mozzarella, and the tiny shrimp.

Using a pair of kitchen scissors and trim off individual corners of the wonton wrappers. When they’ve all been trimmed, push the wrappers down into the wells of the tins, thereby forming serving cups

Spoon about a tablespoon of the mixture into each wonton cup. Then fold over the edges of the wrappers and pinch them together, creating a loose bundle (or small sack).

Lightly brush the finished bundles with melted butter to achieve a golden brown and crunchy wrapper.

All that’s left is to bake the wrappers—uncovered—in the oven for about 12 minutes or until the bundles become puffed and browned. They are absolutely at their best when they’re served hot.