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 |
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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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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
- 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.
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