For 40 servings

• husk of 5 corns
• black pepper
• freshly ground black pepper, to taste
• 1 cup coconut milk🛒
• 1/2 teaspoon coriander seeds🛒
• 1 cup corn broth
• 1/4 cup cotija cheese, crumbled
• sprinkle more cotija for serving
• the cooked kernels from 4 ears of corn
• 4 ears of corn, husked
• extra virgin olive oil
• 1/2 teaspoon fish sauce🛒
• 1/2 cup fresh basil, chiffonade
• 5 garlic cloves, minced
• 2 teaspoons grated ginger
• 1/2 teaspoon ground coriander🛒
• 1 minced jalapeno
• zest and juice of 1 small lime
• kosher salt, to taste
• 1 tablespoon lime juice
• 1/2 teaspoon lime zest
• 1/2 teaspoon peppercorns
• small red onion, halved
• pinch salt
• 2 chopped scallions
• water
• 1 package wonton wrappers (I made about 40 dumplings)