This post contains affiliate links. Please see our disclosure policy.
These sweet corn and cheese rangoons are crispy on the outside and creamy on the inside. The sweet corn goes so well with the cream cheese, and the crunchy wonton wrappers make them even better.
They’re super easy to make and perfect for serving as an appetizer or snack. If you love rangoons, check out these crab rangoons!
Table of Contents
Think of these as a fun, meatless spin on classic crab rangoons. They’re a great option when you’re cooking for vegetarian friends but still want something everyone at the table will enjoy.
I love serving them alongside a big plate of noodles or lobster fried rice for an easy takeout-inspired meal. Sweet Chili sauce is also great with these!
But What Are Rangoons?
Rangoons are crispy fried wonton wrappers filled with a creamy, savory filling. The most familiar version in the U.S. is crab rangoon, which typically contains cream cheese, crab or imitation crab, and seasonings.
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Wonton Wrappers – These are usually found in the refrigerated section of your local grocery store, near the salad dressings and packaged salads.
- Soy Sauce – Adds a little saltiness and savory flavor to balance the sweetness of the corn.
- Cream Cheese – A must! If you’re not a fan of cream cheese, this isn’t the recipe for you.
- Corn – Canned or fresh works for this recipe but of course fresh grilled corn is highly recommended.
Top Tips
- Don’t overfill the wontons. About 1 tablespoon of filling is plenty. Too much can cause them to burst while frying.
- Seal them really well. Lightly wet the edges of the wonton wrappers with water and press firmly to prevent the filling from leaking out.
- Keep the wrappers covered. Wonton wrappers dry out quickly, so keep them covered with a slightly damp paper towel while you work.
- Keep the oil around 350°F. If it’s too hot, the wrappers will brown before the filling is heated through.Fry in batches. Overcrowding the pot can lower the oil temperature and make the rangoons greasy.
- Serve immediately. They’re best enjoyed hot while the wrappers are still crispy.
Storage
Store leftover sweet corn and cheese rangoons in an airtight container in the refrigerator for up to 3 days. For best results, reheat them in the air fryer or oven until hot and crispy.
I don’t recommend microwaving them because the wonton wrappers can become soft and soggy.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Also, please consider following me on Facebook or Pinterest!
Sweet Corn and Cheese Rangoons
Ingredients
- 20-30 wonton wrappers
- 2-3 ears corn
- 8 ounces cream cheese
- 1 teaspoon soy sauce
- ½ teaspoon granulated garlic
- 2 teaspoons sugar
- ½ jalapeño, finely diced
- 2 scallions, finely sliced
- 1 cup mozzarella cheese
- oil, for frying
Instructions
- Preheat your grill or grill to medium-high heat. Lightly brush the corn with oil and grill for 8-10 minutes, turning occasionally, until tender and lightly charred on all sides. Allow it to cool slightly, then cut the kernels off the cob.
- Add the grilled corn kernels, cream cheese, soy sauce, granulated garlic, sugar, jalapeño, scallions, and mozzarella cheese to a large bowl. Mix until well combined.
- Place a wonton wrapper on a clean work surface and add about 1 tablespoon of filling to the center. Lightly wet the edges with water, then fold and press firmly to seal. Repeat with the remaining wrappers and filling.
- Working in batches, fry the rangoons for 1-2 minutes, turning as needed, until golden brown and crispy. Avoid overcrowding the pan.
- Remove with a slotted spoon and transfer to a paper towel-lined plate to drain any excess oil.
- Serve with sweet chili sauce, if desired, and enjoy!
Notes
- Don’t overfill the wontons. About 1 tablespoon of filling is plenty. Too much can cause them to burst while frying.
- Seal them really well. Lightly wet the edges of the wonton wrappers with water and press firmly to prevent the filling from leaking out.
- Keep the wrappers covered. Wonton wrappers dry out quickly, so keep them covered with a slightly damp paper towel while you work.
- Keep the oil around 350°F. If it’s too hot, the wrappers will brown before the filling is heated through.Fry in batches. Overcrowding the pot can lower the oil temperature and make the rangoons greasy.
- Serve immediately. They’re best enjoyed hot while the wrappers are still crispy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
