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You are here: Home / Recipes / Creamy Corn Empanadas

Creamy Corn Empanadas

August 9, 2016 by Alison Leave a Comment

corn empanada

Creamy Corn Empanadas
Print Recipe
Nothing wraps up summer more tightly than an empanada. And these, stuffed with sweet summer corn explode with flavor! What's more, they can be made and frozen to enjoy many months afterwards when summer has long passed. If you would like to add more of a kick to the filling, simply add some chipotle chili seasoning and a few dashes of Cayenne pepper. To make them for the carnivores in your life, add some chopped and cooked bacon.
Servings Prep Time
12 empanadas 45 minutes
Cook Time
20 minutes
Servings Prep Time
12 empanadas 45 minutes
Cook Time
20 minutes
Creamy Corn Empanadas
Print Recipe
Nothing wraps up summer more tightly than an empanada. And these, stuffed with sweet summer corn explode with flavor! What's more, they can be made and frozen to enjoy many months afterwards when summer has long passed. If you would like to add more of a kick to the filling, simply add some chipotle chili seasoning and a few dashes of Cayenne pepper. To make them for the carnivores in your life, add some chopped and cooked bacon.
Servings Prep Time
12 empanadas 45 minutes
Cook Time
20 minutes
Servings Prep Time
12 empanadas 45 minutes
Cook Time
20 minutes
Ingredients
  • 4 cups fresh bi-color corn kernels cooked
  • 1/2 cup ricotta cheese fresh
  • 4 ounces queso fresco cheese crumbled
  • 1/2 cup cilantro chopped, fresh
  • 1 cup onion diced finely
  • 2 whole jalapeno peppers diced finely, seeds removed
  • 1 tsp sea salt
  • freshly ground pepper to taste
  • 1 tbs olive oil extra virgin
  • 1/4 tsp cayenne pepper optional
  • 1/4 tsp Chipotle pepper optional
  • 12 pieces bacon cooked, chopped
  • 30 empanada wrappers
Servings: empanadas
Instructions
  1. Puree 2 cups of the corn kernels with the fresh ricotta cheese, careful not to over process.
  2. Place mixture in a bowl. Set aside.
  3. In a small skillet, heat olive oil and saute the onions and jalapeno peppers for about 7 minutes.
  4. Add the cooked onions and peppers to the bowl with the corn and ricotta mixture. Add the rest of the ingredients and mix well.
  5. Place several wrappers onto the countertop and place 2-3 tablespoons of filling in the center of each. Using a fork, an empanada crimper or he rope method with your hands, fold the dough over and crimp the edges tightly so the wrapper is sealed.

Filed Under: Farm Fresh

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

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