Cheesy Corn Empanadas
Golden-fried corn-and-cheese hand pies bursting with fresh corn, scallions, and a touch of chili heat. Argentine humita meets weeknight dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 9g
Ingredients
- 2 cups frozen corn
- 1.5 cups all-purpose flour
- ¾ cup grated mozzarella or cheese
- 3 medium scallions, chopped
- 1 large egg
- 1 tbsp fresh or jarred ají (mild chili paste), optional
- ½ cup neutral cooking oil (for frying)
Instructions
- 1
Thaw corn and blot dry with paper towels. Stir corn, flour, cheese, scallions, egg, a pinch of salt, pepper, and ají (if using) until a rough dough forms.
- 2
Wet your hands lightly. Scoop 2 tbsp dough, flatten into a 3-inch disc, fold in half, press edges to seal. Repeat to make 8 empanadas.
- 3
Heat oil in a large skillet over medium-high until a pinch of dough sizzles on contact, about 2 minutes.
- 4
Fry empanadas in two batches 2 minutes per side until golden brown and crispy. Transfer to paper towels.
- 5
Serve warm with additional ají or a dollop of sour cream for dipping.
Tools you’ll need
- large skillet
- paper towels
- mixing bowl
- slotted spoon or spider
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