Creamy Corn Empanadas
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
12empanadas 45minutes
Cook Time
20minutes
Servings Prep Time
12empanadas 45minutes
Cook Time
20minutes
Ingredients
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.