Sweet Corn Empanadas

Ingredients

• 12 empanada dough discs
• 2 cups frozen corn kernels
• 1 medium onion
• 2 tbsp butter
• 1 cup heavy cream
• 1 tsp salt
• ½ tsp black pepper
• 2 cups vegetable oil

Instructions

1. 1

   In a large skillet, melt the 2 tbsp butter over medium heat. Add the 1 diced onion and cook until soft and translucent, about 5 minutes.

2. 2

   Add the 2 cups frozen corn and 1 tsp salt. Cook, stirring occasionally, until the corn is tender and any liquid has evaporated, about 8 minutes.

3. 3

   Pour in the 1 cup heavy cream and 0.5 tsp black pepper. Simmer until the cream thickens and coats the corn, about 5 minutes. Remove from heat and let cool slightly.

4. 4

   Place about 2 tbsp of the corn filling onto the center of each of the 12 empanada discs. Fold the dough over and press the edges with a fork to seal.

5. 5

   In a deep pot, heat the 2 cups vegetable oil over medium-high until a small piece of dough sizzles immediately when dropped in, about 350°F.

6. 6

   Fry the empanadas in batches, without crowding, until golden brown and crispy on both sides, about 3-4 minutes per batch. Drain on paper towels.

7. 7

   Serve warm with your favorite dipping sauce, such as chimichurri or salsa criolla.

Tools you’ll need

• large skillet
• deep pot
• slotted spoon
• paper towels
• fork

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