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Street Corn Empanadas

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45min

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12 servings

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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

1
Prepare the Corn

If using fresh corn, cut kernels from cobs. If using frozen corn, thaw completely and pat dry.

2
Make the Dough

In a large bowl, mix flour and salt.

3
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.

4
Add Water

Gradually add cold water, mixing until dough comes together. Add more water if needed, 1 tablespoon at a time.

5
Chill Dough

Form dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

6
Prepare Filling

In a bowl, combine corn, crumbled cotija cheese, mayonnaise, chili powder, and remaining salt.

7
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.

8
Preheat Oven

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

9
Roll Out Dough

On a floured surface, roll out the chilled dough to 1/8-inch thickness.

10
Cut Dough Circles

Using a 4-inch round cutter or a glass, cut circles from the dough.

11
Fill Empanadas

Place 1-2 tablespoons of filling in the center of each dough circle.

12
Seal Empanadas

Fold dough over filling to create a half-moon shape. Press edges together with a fork to seal.

13
Make Egg Wash

Beat egg with 1 tablespoon of water to create an egg wash.

14
Brush with Egg Wash

Place sealed empanadas on the prepared baking sheet and brush tops with egg wash.

15
Bake

Bake for 20-25 minutes until golden brown.

16
Cool Slightly

Remove from oven and let cool for 5 minutes before serving.

17
Serve

Serve warm with additional lime wedges if desired.

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