Corn empanadas are a delightful Argentine dish that combines the natural sweetness of corn with the creaminess of a smooth béchamel sauce and just the right touch of spices. Originating from the northern regions of Argentina, where corn is a staple in the local cuisine, these empanadas are perfect for any occasion, offering a quick and delicious option for a comforting meal.
Humita, made with fresh corn and a carefully selected mix of ingredients, has its roots in Andean tradition. In Argentina, humita can be enjoyed both as a casserole or in empanadas, with the latter being a popular choice at family gatherings, parties, and as an appetizer in many restaurants. The combination of its creamy filling with a crispy crust makes these empanadas an irresistibly delicious treat.
Corn Empanadas Recipe
The preparation of corn empanadas begins with creating a creamy corn filling, complemented by onions and bell peppers for a unique flavor. This filling is then wrapped in empanada dough discs, which can be either homemade or store-bought, and baked to golden perfection.
Preparation Time
This quick and easy recipe requires approximately 1 hour and 15 minutes in total. This includes 15 minutes for ingredient preparation, 30 minutes to cook and cool the filling, and an additional 30 minutes to assemble and bake the empanadas.
Ingredients
- 10 empanada dough discs
- 3 fresh ears of corn or 2 cans of corn
- 1 large onion
- 1 red bell pepper
- 50 grams (about 3.5 tablespoons) of butter
- 3 tablespoons of flour
- 500 ml (about 2 cups) of milk
- 100 grams (about 1 cup) of grated cheese
- Salt, pepper, and nutmeg to taste
- 1 beaten egg (for brushing the empanadas)
Step-by-Step Preparation
Bake the empanadas: Preheat the oven to 400°F (200°C). Place the empanadas on a baking sheet, brush with the beaten egg, and bake for 20-25 minutes or until golden brown.
Prepare the ingredients: If using fresh corn, remove the kernels from the cobs. If using canned corn, drain it. Finely chop the onion and red bell pepper.
Cook the filling: In a large skillet, melt the butter and sauté the onion and bell pepper until tender.
Add the corn: Stir the corn into the skillet and cook for a few more minutes, stirring constantly.
Make the béchamel sauce: In another skillet, melt some butter, add the flour, and cook for a few minutes. Gradually add the milk, whisking constantly to prevent lumps. Cook until thickened.
Combine everything: Mix the béchamel sauce with the corn. Add the grated cheese and season with salt, pepper, and nutmeg. Cook for a few more minutes until the cheese melts. Let the filling cool.
Assemble the empanadas: Place a spoonful of filling in the center of each dough disc. Fold the dough over the filling and seal the edges by pressing with a fork or crimping.
