Mexican Street Corn Empanadas are filled with a Mexican Street Corn Salsa and baked for a delicious and unique appetizer or snack.
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I love my Mexican Street Corn Salsa and it is one of the most popular recipes on this site – ever! I have been incorporating it into different unique recipes and Mexican Street Corn Empanadas are a fun twist on these delicious flavors.
These Mexican Street Corn Empanadas are a labor of love but they are worth it! You can easily make these in stages and in advance to make it easier. First, start by making your empanada dough (you can also use pie crust). This is the empanada dough I use. I also like to add a tablespoon of paprika to this dough recipe for some added flavor and color. Then make sure you have your filling ready to go. In a small bowl combine the corn, jalapeno, cotija cheese, lime, cilantro, chili powder, and salt. Roll out the dough until it is approximately 1/8 inch thick. Then use a glass or another round object to cut out the circles. I just press a drinking glass and twist it in the dough. You can also trace around something with a knife.
You can use the ratio that you prefer, but you do not want to over stuff or else the filling could pop out. A three inch circle can fit approximately 1-1 1/2 Tablespoons total of filling. Fold the dough in half. Using your fingers, press all the way around the edges to seal. For the patterned edge, use a fork to press down along the edges. If the corn mixture is overly wet, cut some slits in the top of each empanada which will allow any steam to release and prevent the dough from getting soggy inside. You can use any design you like! Repeat this process with all of the discs.
Optional: you can refrigerate the empanadas for 30 minutes to help seal them, but this is not necessary. Bake them off at 375 F for approximately 20-22 minutes, or until the dough is completely cooked and hard to the touch. These Mexican Street Corn Empanadas are great with guacamole, sour cream, or your favorite sauces like our Roasted Poblano and Lime Enchilada Sauce shown here (SO GOOD!). (I believe in empanadas always having a sauce because they can be a little dry on their own).
Mexican Street Corn, also called Elote, is AMAZING. A corn cob is roasted and slathered in mayonnaise, chili powder, lime, cilantro, and cotija cheese. It is a special, special thing. One of my favorite party appetizers to make is a Mexican Street Corn Salsa which is always a huge hit. The flavors are so amazing and simple that they deserve to have a mini line of Mexican Street Corn inspired recipes which you can find here!
Mexican Street Corn Empanadas
- 1 batch empanada dough (or 2-3 pie crusts) (see link below for recipe)
- 1 1/2 cups corn kernels
- 1/2 cup cotija cheese crumbled (approximately 2 ounces)
- 1 jalapeno seeded, finely chopped (or more)
- 1 teaspoon chili powder
- 1 lime
- 3 Tablespoons fresh cilantro chopped, optional
- 1/2 teaspoon salt
- 1 large egg beaten
- Make your empanada dough. Use the dough recipe in the notes section below or pie crust.
- Roll out the empanada dough until it is approximately 1/8 inch thick.
- Use a glass or another round object to cut out circles of the dough approximately 3 inches wide. Repeat this process with the scraps until you have used all (or most) of the dough. You should get approximately 24 circles at 3 inches wide.
- Heat the oven to 375F.
- Make the filling by combining the corn, cotija cheese, jalapeno, chili powder, lime, cilantro, and salt in a small bowl. Adjust seasoning to taste as desired.
- Place approximately 1 Tablespoon of filling in the middle of a dough circle. Fold the dough in half and press along the edges to seal. Press a fork along the edge to create the textured effect. Repeat with the rest of the dough and filling.
- If your filling is wet, use a knife to cut slits in the top of each empanada. This will allow steam to release and prevent the dough from getting soggy inside. Use any design you would like. (I have found that I typically do not need vents for this specific filling).
- Place the empanadas on a silicone mat lined baking sheet. They will not expand too much, so they can be placed close together. Brush the beaten egg on top of each empanada to give it a golden and shiny finish.
- Bake the empanadas for approximately 20-22 minutes until the dough is firm to the touch. Serve warm with your favorite sauces for dipping like guacamole, sour cream, or enchilada sauce.