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Delish editors handpick every product we feature. We may earn commission from the links on this page. When the weather gets warm, grilled corn on the cob is basically mandatory. The sweetness and crunch that comes with amazing summer corn complemented by a bit of smokey char, what could be better?
But before you can get to that first bite, you have to pick out the best possible ears of corn. Here’s what you need to know when you’re shopping. When buying corn on the cob, the easiest way to find the best ears is to peel back the husks a bit to peek at the kernels. However, you definitely can’t fully shuck 20 ears of corn at the grocery store when you plan to buy five. This indicates a fresher, sweeter, juicier corn.
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Preheat grill to high and heat for 10 minutes. Alternatively, preheat grill pan to high. Add corn and cook, turning often, until charred all over, about 10 minutes. Spread butter over warm corn and season with salt. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
Lauren Miyashiro is a contributing recipe developer at Delish, and our former Food Director. Create an account and you’ll be able to save and revisit your recipes, leave reviews, and more. Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Home Recipes Crispy Sweet Corn Wontons.
Crispy BBQ Salmon Bowls with Roasted Jalapeño Peach Salsa. This post may contain affiliate links, please see our privacy policy for details. Crispy Sweet Corn Wontons with a double side of dippin’. Homemade wontons filled with cheesy, sweet yellow corn, and fresh summer herbs.
Yep, two sauces are the way to go. You won’t find anything better at a restaurant. I wanted a restaurant-style fried wonton, but with a very summery filling. I’d been working with corn the day before, so that was at the top of my mind.