Crispy Corn Empanadas (Humita)
Golden, hand-held pastries filled with sweet corn, cheese, and a whisper of chili. Baked until the edges curl and the filling stays warm inside—a viral Argentine comfort snack that's ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 285
- Protein
- 9g
Ingredients
- 2 cups frozen corn kernels
- 1 cup queso fresco or feta cheese, crumbled
- ½ medium yellow onion, finely diced
- 2 tbsp butter
- 1 cup fresh corn kernels or canned (drained), optional mix
- 12 count empanada discs or wonton wrappers (store-bought)
- ½ tsp aji or hot sauce (or smoked paprika for mild)
- 1 count egg, beaten (for egg wash)
Instructions
- 1
Heat butter in a large skillet over medium. Add diced onion and sauté until softened, about 3 minutes.
- 2
Stir in frozen corn, fresh corn (if using), and aji. Cook 2 minutes until fragrant. Season with salt and pepper.
- 3
Transfer corn mixture to a bowl and fold in crumbled cheese. Let cool 2 minutes so pastry won't tear.
- 4
Spoon 1 tbsp filling onto one half of each wrapper. Wet the edge with water, fold into a triangle, and crimp with a fork.
- 5
Arrange empanadas on a sheet pan. Brush each with beaten egg. Bake at 400°F until edges are golden, about 12 minutes.
- 6
Let cool 2 minutes. Serve warm, alone or with extra aji on the side.
Tools you’ll need
- large skillet
- sheet pan
- bowl
- fork (for crimping)
- pastry brush
- oven
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