Empanada de Choclo (corn empanada) is a baked or fried turnover filled with sweet corn (choclo), cheese, and sometimes onions or béchamel.
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This variation is popular across many Latin American countries, especially in Paraguay, Argentina, and Uruguay, and is just as much a favorite as the traditional beef empanada, but quicker to prepare.
In this Empanadas de Choclo y Queso recipe, we add a simple twist by seasoning the corn with dried oregano, which gives it a subtle herb flavor.
For the filling, we use a blend of cream cheese and low-moisture mozzarella-this combination makes the center creamy, melty, and full of flavor.
To save time, we use store-bought empanada dough-Goya is our preferred brand.
This recipe was inspired by my Corn Empanadas featured on the site and pairs perfectly with a delicious chipotle tomatillo salsa.
Ingredients You'll Need
- Choclo (Corn): Sweet corn adds a natural sweetness and texture.You can use fresh, frozen, or canned corn-but make sure it's well drained.
- Cheese: Low-moisture mozzarella or a creamy cheese like Oaxaca or Monterey Jack melts beautifully without making the filling soggy.
- Cream Cheese (Optional): Adds richness and extra creaminess to the filling.
- Oil: Helps sauté the corn. It can be substituted with butter.
- Black Pepper: Provides gentle heat.
- Nutmeg (Optional): Adds a subtle warmth to balance the sweetness of the corn.
- Empanada Wrappers: Use store-bought empanada discs to save time-Goya's empanada dough is our top choice. If you prefer homemade, check out my empanada dough recipe.
- Neutral Oil (for frying): If frying, use a light oil like vegetable, corn, peanut, or sunflower.
See the recipe card for quantities.
How to Make Empanada de Choclo
Note: Full instructions are provided in the recipe card below.
1. Sauté corn: In a skillet over medium heat, cook the corn with salt, oregano, black pepper, and nutmeg (if using) for 1-2 minutes until the moisture evaporates. Let cool.
2. Mix filling: In a bowl, combine the cooled corn with cream cheese and mozzarella. Mix gently until well combined.
3. Assemble empanadas: Lightly stretch each empanada disc. Add about 2 tablespoons of filling to the center. Moisten the edge with water, fold over to form a half-moon, and seal. Crimp with a fork or your fingers.
4. Fry: Heat oil in a deep pan to 350°F (175°C). Fry empanadas in batches for 4-6 minutes, flipping once, until golden. Drain on paper towels.
Hint: Let the filling cool completely before assembling-this keeps the dough firm and makes sealing and crimping much easier.
Watch Recipe Video
Storage, Make Ahead, & Freezing
Storage: Store cooked Empanada de Choclo y Queso in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven until the empanadas are crispy and heated through, about 8 minutes.
You can also use an air fryer to reheat quickly. Microwaving works in a pinch, but the crust will soften and lose its crispiness.
Make Ahead: Assemble the empanadas up to 1 day in advance. Place them on a parchment-lined tray, cover with plastic wrap, and refrigerate until ready to cook.
Freezing: I don't recommend freezing these; they're best enjoyed fresh.
Camila's Tips & Variations
- Corn: Use fresh, frozen, or canned corn. If using frozen, thaw and drain well. For canned, make sure it's fully drained to avoid excess moisture.
- Cheese: I recommend low-moisture cheese like mozzarella or Monterey Jack to prevent a soggy filling.
- Don't skip the cool-down: Always let the filling cool completely before assembling. Warm filling can soften the dough and make it difficult to seal.
- Seal with care: Gently press out any air before sealing to prevent the empanadas from opening during cooking. Crimp the edges tightly with a fork or your fingers for a secure seal.
- Cream cheese: Make sure it's at room temperature for easier mixing and a smoother filling.
Frequently Asked Questions
Can I use canned corn for empanadas de choclo y queso?
Yes! Just drain it well before using to prevent a watery filling.
Do I need to pre-cook the corn?
Sautéing the corn brings out flavor and removes excess moisture, so it's recommended.
Can I make these empanadas without cream cheese?
Yes, you can! Cream cheese adds a creamy texture, but it's completely optional. If you prefer to leave it out, simply omit it or add a bit more cheese to balance the filling. The empanadas will still turn out delicious.
Want More Inspiration?
For a different take on this Latin American favorite, check out this variation of corn and cheese empanadas from The Spruce Eats. Their version adds ingredients like bell pepper and fresh cilantro for an extra pop of flavor!
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Recipe
Empanada de Choclo y Queso
Ingredients
For the filling:
- 260 g cooked corn kernels (fresh, frozen, or canned-drain well
- 200 g low-moisture mozzarella cheese , chopped into small cubes
- 226 g (8 oz) cream cheese , room temperature
- 1 tablespoon dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon freshly grated nutmeg , optional
- 20 empanada wrappers (5-inch round disks) thawed if frozen
For frying:
- Neutral oil (canola, sunflower, vegetable, or peanut oil), enough for deep frying (2.5 to 3 inches deep)
Instructions
- Heat a large skillet over medium heat. Add a little oil, then stir in the corn (choclo), salt, oregano, black pepper, and nutmeg (if using).
- Sauté for 1 to 2 minutes, just until the moisture evaporates. Transfer to a medium bowl and let cool completely. Add the cream cheese and mozzarella, and mix gently until well combined.
- Lightly stretch each empanada disc with your hands or a rolling pin. Place about 2 heaping tablespoons of filling in the center.
- Moisten the edge of one half with water. Fold the disc in half to form a half-moon, pressing out any air, and seal the edges. Crimp with a fork or your fingers.
- Heat 2½ to 3 inches of neutral oil in a deep saucepan to 350°F (175°C). Fry the empanadas in batches for 4 to 6 minutes, flipping once, until golden brown. Drain on paper towels.
Watch how to make it
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
