Step 1

To make the corn stock:

Step 2

Place everything in a large pot and cover with water. Cover with lid, set over medium heat. Simmer for 1-2 hours. Strain.

Step 3

To make the corn:

Step 4

Cook the corn using your preferred method. I just stuck them in a 400 degree oven and let them roast for about 15 minutes.

Step 5

To make the coconut and corn broth:

Step 6

Heat some oil in a saute pan on low. Add the garlic and ginger and saute for about a minute, until fragrant. Pour in 1 cup of the corn stock, coconut milk, lime juice and zest, fish sauce, and coriander. Simmer for just a few minutes. Adjust salt and pepper to taste. Finish with a sprinkling of fresh basil and cotija cheese.

Step 7

To make the corn scallion dumplings:

Step 8

Place the cooked corn kernels, lime juice, lime zest, scallions, cotija, jalapeno and black pepper in a bowl. Toss together. Take a wonton wrapper and place in the palm of your hand. Place ½ tablespoon of the corn scallion mixture in the middle. Dab water around two adjacent sides of the wrapper, then bring up the other two sides of the wrapper to form a triangle. Bring a large pot of water to boil. Add 4-5 dumplings and cook (about 1-3 minutes). Remove the cooked dumplings and repeat. Serve with broth.