Recipe details
Snacks & Appetizers
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Street Corn Empanadas
45min
12 servings
Cook this dish
These Street Corn Empanadas transform the flavors of Mexican elote (street corn) into handheld pastry pockets. Filled with sweet corn, tangy cotija cheese, zesty lime, and a hint of chili, these empanadas deliver the perfect balance of flavors in every bite. The flaky pastry encases the creamy, savory filling for a portable snack or appetizer that's both satisfying and fun to eat. Perfect for parties, picnics, or a unique dinner side dish.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
2 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Prepare the Corn
If using fresh corn, cut kernels from cobs. If using frozen corn, thaw completely and pat dry.
Make the Dough
In a large bowl, mix flour and salt.
Cut in Butter
Cut cold butter into small cubes and add to flour. Use a pastry cutter or your fingers to work butter into flour until mixture resembles coarse crumbs.
Add Water
Gradually add cold water, mixing until dough comes together. Add more water if needed, 1 tablespoon at a time.
Chill Dough
Form dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare Filling
In a bowl, combine corn, crumbled cotija cheese, mayonnaise, chili powder, and remaining salt.
Add Lime and Cilantro
Zest and juice the lime. Chop the cilantro. Add lime zest, 1 tablespoon lime juice, and chopped cilantro to the corn mixture.
Preheat Oven
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll Out Dough
On a floured surface, roll out the chilled dough to 1/8-inch thickness.
Cut Dough Circles
Using a 4-inch round cutter or a glass, cut circles from the dough.
Fill Empanadas
Place 1-2 tablespoons of filling in the center of each dough circle.
Seal Empanadas
Fold dough over filling to create a half-moon shape. Press edges together with a fork to seal.
Make Egg Wash
Beat egg with 1 tablespoon of water to create an egg wash.
Brush with Egg Wash
Place sealed empanadas on the prepared baking sheet and brush tops with egg wash.
Bake
Bake for 20-25 minutes until golden brown.
Cool Slightly
Remove from oven and let cool for 5 minutes before serving.
Serve
Serve warm with additional lime wedges if desired.
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