Another fabulous freezer friendly (say that three times!) use for sweet summer corn, these crispy Corn Empanadas are filled with a blend of flavors which place corn on the pedestal it deserves.
I love to stuff ingredients into some kind of wrapper — dumplings, spring rolls and empanadas are my top three. I’ve called empanadas my favorite “Pocket Food” and I’ll stand by that. I make a different filling for each of my kids — a veggie filling for my vegetarian daughter, a meat stuffed version for my 12 year old and something gourmet for my eldest son — and all I have to do is pull a few from the freezer from each category and place them in the oven for a quick midweek meal.
Make these corn empanadas vegetarian or spike them with some bacon or lobster. Either way, you can’t go wrong with this ideal package for preserving farm fresh flavors.