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.
| Servings | Prep Time |
| 12 empanadas | 45 minutes |
| Cook Time |
| 20 minutes |
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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.
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- 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
- Puree 2 cups of the corn kernels with the fresh ricotta cheese, careful not to over process.
- Place mixture in a bowl. Set aside.
- In a small skillet, heat olive oil and saute the onions and jalapeno peppers for about 7 minutes.
- Add the cooked onions and peppers to the bowl with the corn and ricotta mixture. Add the rest of the ingredients and mix well.
- 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.
Suz says
Yum! Super idea to stuff them differently and make categories!