Mexican Street Corn Empanadas
Classic Mexican Street Corn flavors as a salsa in a Mexican empanada! Fun finger food for a party or appetizer.
Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Servings: 24 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.
You can change the size of the empanada, just adjust your cooking time up or down.
You can use pie dough in place of the empanada dough. This is the empanada dough I use. I add a tablespoon of paprika to the dough for some added flavor and color. If you use pie dough, you will need probably 2 or 3 "crusts" depending on how big they are. I prefer to make my dough because it is incredibly quick and easy to do!
I use frozen corn that has been thawed. You can also use fresh corn or canned corn that has been drained.
Serve with sour cream, guacamole, or your favorite sauces like our Roasted Poblano and Lime Enchilada Sauce