Summer is all about fresh produce and easy eating. These Charred Corn and Zucchini Summer Snack Cups are my go-to for balmy evenings on the balcony – they're light, crunchy, and full of seasonal flavor.
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I love that they come together quickly with simple ingredients you likely have on hand. The charred veggies bring a smoky depth, while the creamy feta and fresh herbs keep everything bright and refreshing.
Whether you're hosting a small get-together or just want a fun snack for the family, these little cups are sure to please. Plus, they're perfect for using up that extra zucchini from your garden or farmers market.
Why You'll Love This Recipe
About the Ingredients
12 wonton wrappers
Square wonton wrappers (about 3.5 inches). You can find them in the refrigerated section of most grocery stores. Substitute with small flour tortillas cut into rounds if needed.
2 tablespoons olive oil, divided
Extra-virgin olive oil for brushing the cups and sautéing the veggies. Avocado oil also works well.
2 ears corn, kernels removed
About 1.5 cups of kernels. Use fresh corn in summer; frozen corn (thawed) is a fine substitute year-round.
1 medium zucchini, diced
About 1.5 cups. Look for firm, small zucchini with shiny skin. If you have a large one, scoop out the seeds to avoid sogginess.
1/2 cup cherry tomatoes, halved
Sweet and juicy. Any small tomato variety works; grape tomatoes are great too.
1/4 cup crumbled feta cheese
Adds salty creaminess. For a vegan option, use crumbled tofu with a pinch of salt.
2 tablespoons chopped fresh basil
Fresh basil brightens the dish. Substitute with fresh parsley or mint if you prefer.
1 tablespoon balsamic glaze
For drizzling. You can also reduce balsamic vinegar on the stove until syrupy.
1/4 teaspoon garlic powder
Adds savory depth. Use one minced fresh garlic clove if you prefer.
Salt and freshly ground black pepper, to taste
Essential for seasoning. Use sea salt or kosher salt for best flavor.
Tips & Tricks
Make the wonton cups ahead
bake them up to 2 days in advance and store in an airtight container.
Prep the filling separately
char the veggies and refrigerate until ready to serve.
- Assemble just before serving to keep the cups crispy.
Pro Tips
Step-by-Step Instructions
1. Preheat oven and prep cups
Preheat your oven to 375°F (190°C). Lightly brush a 12-cup muffin tin with olive oil. Gently press one wonton wrapper into each cup, pleating the edges to form a star shape. Brush the wrappers lightly with oil. Bake for 8-10 minutes, until golden brown and crispy. Set aside to cool.
2. Char the corn and zucchini
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the corn kernels and diced zucchini in a single layer. Cook without stirring for 3-4 minutes, until charred on the bottom. Then stir and cook for another 2-3 minutes, until the zucchini is tender-crisp and the corn is nicely charred.
3. Combine the filling
Remove the skillet from heat. Stir in the halved cherry tomatoes, crumbled feta, fresh basil, garlic powder, salt, and pepper. Mix gently to combine. Taste and adjust seasoning if needed.
4. Fill the wonton cups
Spoon the filling evenly into the cooled wonton cups. Be generous but don't overfill – you want them to be easy to pick up.
5. Drizzle and serve
Just before serving, drizzle each cup with a little balsamic glaze. Serve immediately while the cups are still crispy.
Delicious Variations
Add protein
Mix in grilled chicken or black beans for a heartier snack.
Spice it up
Add a pinch of cayenne pepper or diced jalapeño to the filling.
Change the herbs
Try fresh mint or cilantro instead of basil.
How to Store Charred Corn and Zucchini Summer Snack Cups
Refrigerator
Store leftover filling in an airtight container in the fridge for up to 3 days. Keep the baked cups separately at room temperature in a sealed container for up to 2 days.
Freezer
You can freeze the baked wonton cups in a freezer-safe bag for up to 1 month. Thaw at room temperature and re-crisp in the oven before filling.
Reheating
To re-crisp the cups, place them in a 350°F (175°C) oven for 3-5 minutes. The filling can be reheated in a skillet over medium heat until warm.
Frequently Asked Questions
Q: Can I make these ahead of time?
Yes, you can bake the wonton cups and prepare the filling up to 2 days in advance. Store them separately and assemble just before serving to keep the cups crispy.
Q: Can I use frozen corn instead of fresh?
Absolutely. Thaw the frozen corn and pat it dry before charring to ensure it gets a nice golden color.
Q: What can I substitute for feta cheese?
Goat cheese, queso fresco, or even a dairy-free feta-style crumble work well. For a vegan option, use crumbled tofu with a pinch of salt and a squeeze of lemon.
Q: How do I keep the wonton cups from getting soggy?
Make sure the filling is not too wet – drain any excess liquid from the tomatoes and pat the zucchini dry. Assemble just before serving.
I hope you enjoy these summer snack cups as much as I do! If you try them, let me know in the comments below – I'd love to hear how they turn out. Happy growing!
Charred Corn and Zucchini Summer Snack Cups
Fresh, charred corn and zucchini in crispy wonton cups – a healthy, easy summer snack ready in 50 minutes.
🧂 Ingredients
- 12 wonton wrappers
- 2 tablespoons olive oil, divided
- 2 ears corn, kernels removed
- 1 medium zucchini, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon balsamic glaze
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
📋 Instructions
- 1Preheat oven and prep cups — Preheat your oven to 375°F (190°C). Lightly brush a 12-cup muffin tin with olive oil. Gently press one wonton wrapper into each cup, pleating the edges to form a star shape. Brush the wrappers lightly with oil. Bake for 8-10 minutes, until golden brown and crispy. Set aside to cool.
- 2Char the corn and zucchini — Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the corn kernels and diced zucchini in a single layer. Cook without stirring for 3-4 minutes, until charred on the bottom. Then stir and cook for another 2-3 minutes, until the zucchini is tender-crisp and the corn is nicely charred.
- 3Combine the filling — Remove the skillet from heat. Stir in the halved cherry tomatoes, crumbled feta, fresh basil, garlic powder, salt, and pepper. Mix gently to combine. Taste and adjust seasoning if needed.
- 4Fill the wonton cups — Spoon the filling evenly into the cooled wonton cups. Be generous but don't overfill – you want them to be easy to pick up.
- 5Drizzle and serve — Just before serving, drizzle each cup with a little balsamic glaze. Serve immediately while the cups are still crispy.
